As Kern said the only main difference is the size of the grains. Coarse Kosher Salt has large granules whereas table salt is finer. I buy table salt in a 20 pound bag for cheese use. Just be certain it is NOT iodized salt. Iodized salt is not suitable for use in cheese making as the iodine could have a slight sterilizing effect. It also tastes terrible, to me anyway. If you have a restaurant supply store, Cash & Carry, nearby you can get regular un-iodized Morton table salt for about $7.00 for 20 pounds. That does a lot of brine/cheeses.