Acids and Salts

Cheesemaking Salt and Acids

As a cheesemaker, you will find yourself needing some acids to help set the curd and salt for flavor and brining. Citric acid is often used to help set the curd when making Mozzarella cheese. Tartaric acid is used when making Marscapone. Cheese salt is unique in that it is regular salt that is flaked making it easy to dissolve in the curd. It is also good when you need to brine a cheese like many hard Italian style cheeses.

Contact us if you have any questions regarding our cheese salt or acids.