Kamil Perry
Brined cheese is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. All are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged. Brined cheeses include Swiss Emmental, Cheddar, Blue Cheese, Mozzarella, Feta, Domiati, Telemi, Bulgarian white, Halloumi, Ricotta salata and Cotija.
| Characteristics | Values |
|---|---|
| Texture | Crumbly |
| Salt content | 5-12% |
| Moisture content | 50% |
| Rind | Rindless |
| Colour | White |
| Flavour | Salty and acidic when fresh, developing piquancy when aged |
| Examples | Feta, Domiati, Telemi, Bulgarian white, Swiss Emmental, Cheddar, Blue Cheese, Mozzarella, Halloumi, Ricotta salata, Cotija |
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What You'll Learn
The brining process
Brined cheese, also known as pickled cheese, is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. The brining process can vary widely, from short dips to extended periods, and different cheeses benefit from various brining techniques.
Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquance when aged; most are white. This is because they are traditionally made from sheep's, goat's or buffalo's milk.
Brining is a common technique used in cheese-making to enhance flavour, moisture retention, and texture. The cheese is submerged in a salt solution, often with additional ingredients like herbs, spices, or fruits. This method not only adds unique flavours but also contributes to the cheese's overall structure and longevity.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese. Feta-type cheeses, Domiati, Telemi, and Bulgarian white are also brined. In Italy, you’ll find ricotta salata—an aged ricotta that is salted, aged, and pressed to firmness. In Mexico, one of the oldest brined cheeses is cotija.
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Brined cheese varieties
Brined cheese, also known as pickled cheese, is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, and vary in moisture content and colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.
Brined cheeses are often made from sheep's, goat's or buffalo's milk, which is why they are usually white. They are crumbly in texture and contain 50% moisture and may contain 5% salt.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese. Blue Cheese is known for its strong flavour and distinctive veins. Cheddar is a popular, aged cheese that is commonly brined. Swiss cheese is often brined and has a mild, nutty flavour. Fresh mozzarella is often brined to enhance its texture and flavour.
In Cyprus, you can find halloumi, a bouncy-textured, miraculously unmeltable brined cheese. In Italy, you’ll find ricotta salata—an aged ricotta that is salted, aged, and pressed to firmness. In Mexico, cotija is one of the country's oldest brined cheeses. Other brined cheeses include Feta-type cheeses, Domiati, Telemi, and Bulgarian white.
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Brined cheese characteristics
Brined cheese is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. The brining process can vary widely, from short dips to extended periods, and different cheeses benefit from various brining techniques.
Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquance when aged; most are white. The white colour is due to the type of milk used, as traditionally, brined cheeses are made mainly from sheep’s, goat’s, and buffalo’s milk.
Brined cheeses are crumbly in texture and contain 50% moisture and may contain 5% salt. They are matured in brine (6-12% NaCl) and in most cases without the need for refrigeration. This method of cheese storage has an effect on biochemical, texture, structural and flavour changes during the cheese's ripening.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese.
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Brined cheese production
Brined cheese is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. The brining process can vary widely, from short dips to extended periods, and different cheeses benefit from various brining techniques.
Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.
Brine is used in the production of other cheeses, notably washed-rind cheeses, but the term 'brined cheese' is reserved for cheeses where maturation takes place while submerged in brine.
Brined cheeses are often made from sheep's, goat's, and buffalo's milk, which is why they retain a white colour. They contain 50% moisture and may contain 5% salt. They are crumbly in texture. Some examples are feta-type cheeses, Domiati, Telemi, and Bulgarian white.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese.
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Brined cheese history
Brined cheese is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white. Brined cheeses are also sometimes referred to as pickled cheese.
Brined cheese is made by submerging the cheese in a salt solution, often with additional ingredients like herbs, spices, or fruits. This method not only adds unique flavours but also contributes to the cheese's overall structure and longevity. The brining process can vary widely, from short dips to extended periods, and different cheeses benefit from various brining techniques.
Brined cheeses have been produced in border countries of the Mediterranean Sea and some Balkan countries. They are traditionally made mainly from sheep’s, goat’s, and buffalo’s milk. Therefore, they retain the white colour of these milks. Some brined cheeses are called white soft cheese.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese. Blue Cheese is known for its strong flavour and distinctive veins. Cheddar is a popular, aged cheese that is commonly brined. Swiss cheese is often brined and has a mild, nutty flavour. Fresh mozzarella is often brined to enhance its texture and flavour. In Cyprus, halloumi is a popular brined cheese with a bouncy texture. In Italy, you’ll find ricotta salata—an aged ricotta that is salted, aged, and pressed to firmness. In Mexico, cotija is one of the country's oldest brined cheeses.
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Frequently asked questions
Brined cheese is cheese that is matured in brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates.
Some popular brined cheeses include Swiss Emmental, Cheddar, and certain varieties of Blue Cheese. Feta-type cheeses, Domiati, Telemi, and Bulgarian white are also brined.
Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.
