Well I ordered 5 pounds of the stuff! LOL You can actually buy small bottles in Trader Joes and Costco I'm told. The color of different salts is dependent upon the trace minerals left in the salt during processing. Hawaiian salt exhibits the same properties. The official stance is.."Himalayan salt is predominantly sodium chloride (95-98%), contaminated with 2–3% polyhalite and small amounts of ten other minerals. The pink color is due to the presence of iron oxide." We have a lamp made of the stuff. A really big hollowed out lump with a light bulb in it. According to the nurse that gave it to us it's supposed to have beneficial properties. All I know is it's not very bright. The reason I bought it to make the cheese is that, if I never make, or taste, the real stuff, how do I know how my clone compares? I've eaten plenty of Stilton, Stitchleton, Brie, Camembert, Regianno Parmesan, and others too varied to mention, in their countries of origin, but I've never eaten this cheese. Failing buying the cheese from Switzerland my best bet is to create what the experts say is the cheese, or as close as they can get. Therefore, as with the
Epoisse,
Tallegio, and
Vacherin Mont D'Or I made, or attempted, I have ordered the exact ingredients called for to try and get the exact result. If, after that, I want to do my own knockoff I can knowing the subtleties in the taste differences. Besides,
Himalayan Pink Salt is darn near the same price as Kosher Salt and almost as easy to get. One suggestion, it comes in three grinds. Extra fine, Fine, and coarse. The coarse, in this case, is too big and for grinders. The extra fine would be akin to table salt so I ordered the "Fine". It should be approximate to coarse kosher salt, or at least I hope it is. A very important factor when measuring for recipes.
