In my first installment on the subject of salt, I touched on why this mineral is an important component of our diet and why it has played such a critical role in human history. Now, with access to salt in abundance, we have the luxury of focusing not just on sourcing it but on distinguishing between and even augmenting different varieties.
Here at the shop, we have many kinds of salt, sourced from all over the world. It can be daunting to try to choose between the lot of them so, when Formaggio Kitchen‘s owner, Ihsan, recently opened a number of them for a class, I jumped at the opportunity to do a little tasting across varieties and types, hitting many of the ones I had never tried before. Here are the results of my research and some of my tasting notes for others who might be interested in exploring the wide variety of salts that are now available to us: (more…)