HI,
I found out that buying kosher diamond kosher salt, or another brand,
is a very good substiute ( I think its the same ) then the more
expensive cheese salt, the only thing is that they are not flakes, but
I put the kosher salt in my coffee blender until it was powder, and
used this, it disolve this way quicker, and ofcourse, it is non
ionized, which has to be, otherwise the cheese will not ripen the
right way. I think it do the job with my newley created Babay Gouda.
(1lbs).. I am planning to do Edammer, but booklet does not have any
recipe for Edammer, does someone has a recipe ?
Thanks
IRma
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