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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: Digitalsmgital on January 08, 2014, 03:11:24 PM

Title: Naturally-occurring minerals in salt
Post by: Digitalsmgital on January 08, 2014, 03:11:24 PM
I got this Himalayan salt for Christmas (for cooking) but of course my first thought is cheese! It has a distinct pink color to it, according to the label it has no additives.

Will it be good for my Himalayan Havarti?
Title: Re: Naturally-occurring minerals in salt
Post by: jwalker on January 08, 2014, 03:57:41 PM
The chemical composition of Himalayan salt includes 95–96% sodium chloride, contaminated with 2–3% polyhalite and small amounts of ten other minerals. The pink color is due to iron oxide.


That's all I got. ???

Title: Re: Naturally-occurring minerals in salt
Post by: Geodyne on January 08, 2014, 09:03:44 PM
Taste it on other food first. I find Himalayan salt has a disctinctive, slightly bitter flavour, which it will no doubt impart to your cheese. Fine if that's what you're after but not if it's unintended and you don't like the taste.