Olssons Non Iodised Cheese and Olive Salt

Product Overview:
Non-Iodised Cheese and Olive Salt is specifically designed for cheese-making and olive curing, ensuring a high-quality end product. With large-grained, faceted crystals and an open granular structure, this salt is perfect for preserving the flavor and texture of cheeses and olives without leaving a strong aftertaste.

Technical Specifications:

• Model: Non-Iodised Cheese and Olive Salt
• Operation: Ideal for cheese-making, olive curing, and brining
• Material: Non-iodised, large-grained salt
• Capacity: Available in various package sizes to suit different needs
• Size and Weight: Large faceted crystals with an open granular structure
• Included Components: Non-iodised salt crystals

Key Features:

• Optimal for Cheese and Olive Curing: Large-grained crystals absorb more moisture, enhancing the preservation and flavor production in cheeses and olives.
• No Iodine: Free from iodine to protect lactic bacteria during the aging process, crucial for proper cheese aging and flavor development.
• Versatile Use: Perfect for cheese-making, olive curing, and other preservation needs, providing a natural, balanced taste without overpowering the final product.

Safety and Material Quality:
Made from pure, non-iodised salt to ensure no interference with the fermentation and aging processes, preserving the integrity and quality of cheeses and olives.

Cleaning and Maintenance:
Store in a cool, dry place to maintain freshness and quality.