Is there a substitute for cheese salt? I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few comments that suggest there is no difference between cheese salt and fine table salt. Is there another substitute for cheese salt if for some reason in the future I can't get my hands on any? I'm mostly interested in making hard cheeses that will need to age for 3 to 6 months.
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. So kosher salt and flaky sea salt are both essentially the same thing and viable substitutes.