Brining Cheese: How Long Should You Soak For Flavor?

Brining is an essential step in the cheese-making process. It involves bathing the cheese in a brine solution, which is made by dissolving salt in water. The primary purpose of brining is to slow down the conversion of lactose to lactic acid and to preserve the cheese. Brining also adds flavour to the cheese and helps form a rind. The time required for brining cheese depends on the density of the cheese, with harder cheeses like Parmesan needing a longer time in the brine compared to softer cheeses.

Brine solution ingredients and measurements

Brine solutions can be made with different ratios of salt to water, but anything less than 18% salt concentration is considered too low to prevent bacteria, and the upper limit of salt concentration is about 24%. Saturated brine is anything over 26% salt (or between 70-90% saturation).

• 1 raw egg (for testing density)
• 2 litres of water
• 450 grams of non-iodised salt
• 2 tablespoons of white vinegar
• 1 teaspoon of calcium chloride solution

Warm the water to about 25°C (77°F) so that it absorbs the salt more readily. When all the salt is added, stir until it is all dissolved. Check for saturation by floating a whole raw egg in the brine—it should float. If it doesn't, then add a tablespoon of salt until it does.

If you are making a fresh brine, you can also add one cup of clear whey for every gallon of brine, as the whey will contain calcium.

A cheese brine is typically a saturated brine strength. This means adding salt until it no longer dissolves when added.

Brining time depends on cheese density and shape

The brining time for cheese depends on its density and shape. For instance, a dense, low-moisture cheese like Parmesan will require more time in the brine than a moist, open-textured cheese. The general rule of thumb is to allow one hour per pound, per one inch of thickness. So, for a cheese that weighs one pound and is one inch thick, you would brine it for one hour. If it's two inches thick, brine it for two hours, and so on.

It's important to note that the brining time also depends on the type of cheese you're making and the desired salinity level. Different cheeses call for different brine strengths, which are determined by the salt-to-water ratio. Your recipe should specify the ideal salinity level for your cheese.

Additionally, the temperature of the brine and cheese matters. Ideally, both the brine and the cheese should be at the same temperature, around 13°C (55°F). Brining warm cheese can lead to oversalting as it increases the rate of salt absorption.

Furthermore, the brine solution's concentration impacts brining time. A saturated brine solution, with a salt concentration of 26% or more, will cause the cheese to float and may affect the formation of the rind. Regularly turning the cheese during brining ensures even exposure to the solution.

Lastly, the purpose of brining also influences the time. If the primary purpose is to slow bacterial growth and preserve the cheese, the brining time may be longer than if the main goal is to add flavour.

Brine temperature

If the brine is too cold, it will not be absorbed as effectively, potentially leaving too much moisture in the cheese. On the other hand, if the brine gets too warm, it may encourage the growth of unwanted bacteria. Therefore, it is crucial to maintain the brine within the optimal temperature range.

Before placing the cheese into the brine solution, it is essential to ensure that the cheese and the brine are at the same temperature. This helps prevent over-salting, as brining warm cheese increases the rate of salt absorption. Once the cheese is done being pressed, it should be moved to a cool location to allow it to reach the desired temperature.

Additionally, the temperature of the brine can impact the physical properties of the cheese. In a study on Ragusano cheese, it was found that changes in brining temperature caused significant variations in the weight and volume of the cheese. The highest volume increase occurred at the coldest temperature, while the greatest volume decrease was observed in cheeses brined at higher temperatures.

Overall, maintaining the proper brine temperature is crucial for achieving the desired salt content, texture, and safety of the final cheese product.

Brine storage

When storing cheese in brine, it is important to use a light brine solution with enough salt to inhibit bacteria. A range of 6-8% salt in water is recommended, with 7% being ideal for aging soft white cheese. Additionally, calcium chloride should be added to the brine to prevent the cheese from developing a soft and slimy structure. The brine's pH should also be adjusted to match that of the cheese, typically around 5.4-4.9 pH.

The cheese should be placed in a large glass jar or food-grade plastic pail, ensuring that it is fully submerged in the brine. Parchment paper can be placed between layers of cheese to prevent sticking. The container should be sealed with little air space, and the cheese can be weighted down if it floats. The ideal storage temperature is around 52°F (11°C), and the cheese should be stored for one hour per pound, per one inch of thickness.

Brine can be stored and reused multiple times. It is recommended to keep the brine cool and in a non-reactive container. Many cheesemakers store their brine in a cheese cave, where it is maintained at the ideal temperature. With proper care, brine can be kept for 1-2 years, and any surface mould or cloudiness can be remedied by boiling and filtering the brine.

Reusing brine

If you are reusing brine, don't forget to add more salt to maintain the salt concentration levels. If you are concerned about undesirable bacteria in the brine, boil and cool it before using and storing. The brine should be stabilised at an acid level similar to the cheese being salted, typically around 5.4-4.9 pH.

If you are reusing brine, the salt strength should be monitored and salt should be added to ensure the concentration is maintained. The pH and calcium content of the brine must be maintained so that these two components are roughly at the same level as in the cheese. Ideally, brines should be refrigerated between uses but also ensure they are handled correctly as they are very corrosive.

Brine is also said to improve with time. Dumping a heavy load of salt down the drain can be hard on a water treatment system.

Frequently asked questions