Cheese Salt

Ideal for a starting cheese making business. For more information and pictures contact by email Motor operates on 220V. Mounted on wheels. Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner.

This sea salt was smoked low and slow, like a barbequed brisket done right. Cold smoking versus hot smoking: what's the difference? The heat ranges from around 90 to 125 degrees Fahrenheit.

A sprinkle of this will top things off nicely. This salt does the divine in any number of applications. Bali salt is combined with natural, dried ginger root for a seasoning that is intense and exotic.

Serve it with some Darjeeling tea with a splash of milk for a delightful continental breakfast. Curry as a garnish as opposed to the flavoring, the way you would judiciously use salt.

In cold smoking, the purpose is to flavor a food with smoke. A hot smoke means the food is getting cooked and flavored simultaneously. Cold smoking versus hot smoking: what's the difference?

Added to truffles and ganache-enveloped cakes it adds both coffee and salt: two flavors that naturally enhance the flavor of chocolate. (And, yes, it's caffeinated salt.) This coffee-colored salt is a favorite among chocolate makers for its deep espresso...

Featuring a bold, sharp cheddar flavor and white color with a dense consistency, this cheese is sure to be a favorite amongst your customers. Or consider slicing it and serving alongside fresh cut ham on white bread to create a classic deli sandwich.

Featuring a bold, extra sharp cheddar flavor and yellow color with a dense consistency, this cheese is sure to be a favorite amongst your customers. Or consider slicing it and serving alongside fresh cut ham on white bread to create a classic deli sandwich.

The flavor is epic with starchy dishes such as sweet potatoes or with egg dishes such as deviled eggs of egg salad. Kala namak is also known as black salt, which is odd because when ground into powder it's pinkish-white.

Red salt is essentially the same as pink salt, but pink salt has less of the alaea clay. It's a perfect finishing salt for root vegetables, white fish, and pork. The result is a salt that has a slight flavor of clay and metal.

For a gourmet treat, toss popcorn with melted butter and top with truffle salt. Truffles, being rather difficult to farm, garner a high price since the best are usually foraged from the wild.

You know how to use garlic salt: On Everything. To craft our garlic salt we first dehydrate thick, sticky cloves of garlic. You can't afford many spices, but garlic salt is a thrifty option that goes on everything and makes it taste a bit more chef-y.

We especially love to use this over freshly cut mango and papaya, or use it to rim a margarita glass. Sometimes you just need to add a hint more spice to a dish. Well, you need to salt your dish, right?

This salt should be used as a finishing salt and never as a cooking salt. The charcoal's microporosity (meaning it has many pores and, thus, a high surface area) grants it detoxifying properties: the carbon cleans out the digestive system of stray materials...

This is the one flavored salt we highly recommend keeping in a salt cellar at the dinner table. Onion granules have been blended with premium sea salt for a powerful all-purpose finishing salt.

Also known as Prague Powder #1, it is dyed to easily identify it from regular salt. Use 1 ounce for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable.

The salt will maintain some crunch, but much of it will melt apart in a gamey brine that'll enrich every bite of the meat. The high moisture content makes this salt sweet and as light as a drizzle.

The color comes from trace minerals trapped in the crystals making this salt particularly wholesome. We recommend pairing it with some nicely aged beef. Just be sure the beef isn't as aged as the salt.

The softest of our smoked salt. This is the salt to use when you want a smokiness that layers well with other flavors instead of pushing them aside. The burning wood is held in another chamber and the smoke is pumped in to where evaporated sea salt basks...

Essentially, fleur de sel is an all-purpose salt that should live on the dinner table. Fleur de sel is made by solar evaporating saline water in shallow pans using wind and sun energy.

Low in moisture they can be used for nearly any recipe. An astounding finishing salt. Her Roman counterpart was Salacia, whose name is where the term saline and salt are both derived from.

Red salt is essentially the same as pink salt, but pink salt has less of the alaea clay. It's a perfect finishing salt for root vegetables, white fish, and pork. The result is a salt that has a slight flavor of clay and metal.

The result is a sticky salt roaring with the decadent funk of roasted garlic. Mmm! We've captured that magic by combining slightly dehydrated roasted garlic with grainy and moist Mexican sea salt.

This fiery finishing salt isn't for the feint of heart. Some people love salt and spice combined. Be careful though… For years humans have created scads of salty-spicy snacks to satisfy that craving.

This sea salt was smoked low and slow, like a barbequed brisket done right. Cold smoking versus hot smoking: what's the difference? The heat ranges from around 90 to 125 degrees Fahrenheit.

Like a chile pepper , in certain amounts the sensation can be quite pleasing and causes the release of endorphins in the brain, which make you feel pleasure. Stealthy and spicy, it makes every meal daring.

He might be staring back but who knows? This salt is one of our favorites for finishing tequila-marinated chicken breasts, shrimp of all kinds, and tropical fruit salads. Use as a rimming salt for a margarita or other colorful cocktail.