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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?

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.

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.