I know that antibiotics are sometimes used to create rindless blues - can iodised salt be used for the same purpose?
Everyone avoids it in cheesemaking because the iodine is antifungal/antibacterial, but couldn't this property be exploited to make a nice gorgonzola, for instance? i.e. salt the curds with cheese salt, then use iodised salt for the surface salting. For that matter, couldn't it be employed usefully anywhere (eg. in brine baths/washes) where the point is to remove/inhibit surface mold?
Or is there not enough iodine in there to be an effective antifungal? The lowest concentration of iodine solution sold as an antiseptic seems to be a 1% w/v solution. By contrast, iodised salt contains about 0.00005% w/w.