You can go for Kosher salt, pickling salt, and usually sea salt. Pickling salt is usually the cheapest by far (the kosher salt has higher level regulations and different processes it needs to go through for religious reasons). Pickling salt tends to be quite course, though (sometimes ridiculously so -- like nearly a cm across ;-) ), so you may have to grind it. Quite a lot of "table salt" is made from sea salt, but it's not usually labelled that way. "Sea salt" is usually non-iodised sea salt and it often commands a higher price. I tend to use "flake salt". Flake salt is made by taking brine and dehydrating it. The brine can be made either from sea water or rock salt. Flake salt has relatively big crystals, so again you may want to grind it (you can just use any pepper grinder, but use it only for salt). I like it as it is. There are special grades of flake salt and it can all get quite complicated, but any flake sea salt will work fine. I've never heard of anyone ever iodising flake salt. Fluer de sel is natural flake sea salt that is gathered from salt flats or the sear directly. It tends to have quite a lot of junk in it (because it doesn't start with clean water and it's usually made outside where it picks up debris), but the impurities impart extra flavours to the salt. Whether or not you can pick that up in the cheese, I don't know. I use flake salt made in the bay where I live. I used to buy salt made by a guy down the street from me, but unfortunately he's stopped making it. I have to buy it at the market now. 100g costs me about $3 so it's kind of expensive, but compared to the rest of the cheese it's pretty cheap. I pretend that I can tell the difference ;-) You will definitely be able to buy fancy-schmancy salt like I use in the grocery store, but if you have trouble finding pickling salt, try a bulk health food store. I know I've typed alot (what else is new?) but since you live in the UK, I've definitely bought flake salt in large tubs at Sainsbury's at a reasonable price before. Also, I may be misremembering, but I think Asda has a line of non-homogenised, low temp pasteurised milk. If I am remembering correctly, they sell it under the Asda brand, but with some other qualifier (like "Super natural" or something). I wasn't in a position to try it for cheesemaking when I was there, but it looked promising and fairly inexpensive.
