CheeseForum.org » Forum

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?

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.