Cheese salt determination using the Volhard procedure is described below. Other methods which have proven to give accurate results are: Automatic Chloride. I was recently introduced to making cheese when a friend insisted we try it as an accompaniment to some homemade tacos. We made queso fresco and it turned . Jun 11, I have been using canning/pickling salt instead of cheese salt for my cheeses. I am concerned because I have been adding 2 tablespoons of. Salt Spring Island Cheese Farm This Kosher Non-Iodized commercial salt is the same salt used by many of Wisconsin's cheesemakers. It is a semi-course salt, excellent for cheese making. Our non-iodized cheese salt melts easily and is of the proper consistency for cheesemaking, not too coarse, not too fine!. Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces.