Brined cheese, also sometimes referred to as pickled cheese for some varieties, 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; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
Brine is used in the production of other cheeses, notably washed-rind cheeses, but they are not considered brined cheeses, as they are not matured in brine.
Brined cheese is widely produced and eaten in the Middle East and Mediterranean areas.
Brined cheeses include:
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- Tamime, A.Y. (2008). Brined Cheeses. John Wiley & Sons. ISBN 978-1405171649.
- Dariani, Davood Nadjarian (1979). A Chemical, Sensory and Consumer Evaluation of Soft Pickled Cheese Manufactured from Cow and Goat Milk. University of Georgia.