Non-Iodized Salt

UPDATE 9/24: I recently learned that this salt has an anti-caking agent which may damage cheese. I have since switched to salts without an anti-caking agent (see other recommended products), but still: I have made lots of cheeses with this salt and haven’t noticed a problem. Maybe the presence of an anti-caking agents is as much of a problem as I thought? Still figuring this one out…

When making cheese, there is no need to buy fancy cheese salt. Instead, simply use coarse kosher salt. It’s non-iodized and much cheaper. (I get mine from Costco.)