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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: sarak on January 21, 2014, 02:08:28 AM

Title: Flavored salts?
Post by: sarak on January 21, 2014, 02:08:28 AM

Does anyone have any experience with using gourmet salts on cams?  I took a chance and used some of this on two cams that I re-salted tonight (may not have needed any more salt - this was in response to heartbreak upon discovering slip skin on my previous batch. 

Thoughts?

Title: Re: Flavored salts?
Post by: Geodyne on January 21, 2014, 02:28:47 AM

Cams, no. But I have a small caerphilly with truffle salt aging at the moment and plant to try a cam with it soon. I'd like to hear how yours turn out.