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Wheyward Bound Cheesemaking Club of Sonoma County Message Board › Flavored sea salts

Flavored sea salts

A former member
Post #: 1
Has anyone used the flavored sea salts for a brine e.g. smoked sea salt you can get at Oliver's?
Joan M.
Stinson Beach, CA
Post #: 1
No, but I was told in the Cheese making Certification classes at the College of Marin by some of the Cheese experts, that do to some of the high mineral content of some of those salts, the cheese composition may change and not for the better. However, I guess it is all about experimentation!
A former member
Post #: 3
One way to add the notes of flavor from the non-standard salt would be to add it as a flavoring after salting the cheese in the normal way. Similar to adding a dried herb after the cheese wheel has lost the majority of the whey and the regular salt treatment has dried the surface. A chevre would be a good example of adding an extra flavor enhancement with the non-standard salt similar to sprinkling on or rolling in herbs.
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