There may be a large number of production processes, depending on the different types of cheese. Salins offers a wide range of salts for these different production methods, which vary according to:
- • grain size (size of the salt crystals)
- • origin (refined salt, sea salt)
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For salting in brine
- • Refined salt : Salinor fine refined salt
- • Sea salt :
- - La Baleine fine sea salt
- - Le Saunier de Camargue fine sea salt: harvested in the Camargue, this additive-free sea salt is particularly suitable for making Natural or Organic products.
- - Disal T1 sea salt: salt produced in Spain.
- - Margherita fine sea salt: salt produced in Italy.
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For mechanized dry salting
- • Salinor selection fine refined salt : with crystals mostly between 200 and 630 µm
- • Criblor refined salt : calibrated salts for mechanized salting :
- - Criblor 200-400µm
- - Criblor 300-500µm
- - Criblor 200-500 µm
- - Criblor 400-630µm : for mechanized volumetric salting
- - Criblor 400-900µm
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For other forms of dry salting
- • Sea salt :
- - La Baleine dried coarse salt
- - La Baleine drained coarse salt
- - Le Saunier de Camargue dried coarse salt: this additive-free sea salt is particularly suitable for making Natural or Organic products.
- - Le Saunier de Camargue drained coarse salt: this additive-free sea salt is particularly suitable for making Natural or Organic products.
- - Disal T2 salt: salt produced in Spain
- - Disal T3 salt: salt produced in Spain
- - Margherita dried coarse salt: salt produced in Italy.
- • Refined salt :
- - Salinor dried coarse salt 0.8/3.15 mm
- - Salinor dried coarse salt 3/6 mm
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For Butter-making
- • Criblor 40µm refined salt : the very small size of the crystals prevents excessive amounts of water from entering the mass of the butter and provides for even salting.
- • Disal T00 sea salt
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To reduce the sodium content
• La Baleine Essentiel salt and marine minerals (50% less sodium)
Click below to find out more about this salt for cheese-making:
