Brined cheese

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.[1] 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.[1]

Cubes of Bulgarian sirene white brined cheese

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.[2]

Brined cheeses include:

See alsoEdit


  1. ^ a b A. Y. Tamime (2008-04-15). Brined cheeses. Wiley-Blackwell, 2006. p. 2. ISBN 9781405171649. Retrieved 21 March 2011.
  2. ^ A. Y. Tamime (1991-01-15). Feta and Related Cheeses. Woodhead Publishing, 1991. p. 9. ISBN 9781855732780. Retrieved 21 March 2011.

Further readingEdit