I joined last year, but this is my first post, so please forgive me if I haven't put it in the right place. I want to make a Horseradish and Bacon Cheddar, but I don't know if I have to add anything like Salt Peter or pink salt as an added preserative. I would be using 4 gallons of milk in which case, how much would I need to use safely? If anyone has made cheese with either salami or bacon, I'd love to hear from you! Thanks!