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 basically is kosher salt. Look at this Curd Nerd page about salt to check out what others say. Yes, it will make a difference; just buy non-iodized salt - which you should be able to get almost anywhere, methinks.