Dairy industry

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Salt for the production and conservation of cheeses

For millennia, humanity has been producing cheese of various kinds: from Mesopotamian finds, to the testimonies contained in the Bible, from the Olympic athletes of ancient Greece for whom cheese was considered a particularly suitable food, from documents that quantify the daily rations of cheese for Roman legionaries, without forgetting the production dairy of the abbeys of the Early Middle Ages and the recipe books of the Late Middle Ages that prove the transition of cheeses on the tables of the nobility.

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     And in all this long, very long period of time, salt was used for the conservation of cheeses, to enhance their flavors, and to regulate the proliferation of specific micro-organisms capable of transforming rennet into a noble food such as cheese. Depending on the different types of cheese, the manufacturing processes can be numerous and use different types of salt.

    Sadep in Vinovo (TO) offers a wide selection of salt for the dairy industry, depending on the type of production we have specific salts of different granulometry and origin that allow obtaining an excellent product.



    Depending on the method of use, we recommend our fine, medium, or coarse sea salt or the Iperpuro Vacuum salt

  • Cheese

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