DO NOT USE IODIZED TABLE SALT! This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese. "Cheese Salt" is one that will not dissolve too quickly or slowly. If a fine grain salt is used it will dissolve very quickly creating a very high brine content near the curd surface and impede the movement of salt into the cheese. If too coarse a grain it will dissolve too slowly and not control the culture bacteria activity. The moderate crystal size here is what works best.