Alex,
Thanks for the reply,
I wonder why then, the HUGE discrepancy between the article you forwarded, (1.5-2.0)%, and what was listed in the CHR-Hansen Site (5.3%)
I'm glad that my NaCL amounts in my cheddar are in range. (2.0%), but I am more confused about the new cheddard culture I am considering (R-707) which states salt tolerances that are way outta range...
Thanks.