What kind of salt do you use?

[Alan]

Picked up a bag of rock salt thinking it would work for my Gouda, but now I’m reading it might not dissolve well. Has anyone crushed rock salt for cheese making or should I just stick to flakes or grains? I don’t mind experimenting, but I’d rather not ruin a batch!

 

[butterbaby]

Rock salt can be crushed, but it’s not ideal. Larger crystals dissolve unevenly and can throw off brine strength. Flake or fine grain salt is safer for Gouda. Have you tried using non‑iodized pickling salt? It’s a common go‑to.