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 as a salting agent in the production of other cheeses, notably washed-rind cheeses, but they are not considered brined cheeses.
Brined cheese is a common cheese produced and eaten in the Middle East and Mediterranean areas.
Additional brined cheeses include:
- Akkawi – Middle eastern white brine cheese
- Balkánský sýr – A white brined cheese from Czechia and Slovakia
- Bulgarian sirene- a white brined cheese typical for Bulgaria, made from sheep's milk, cow's milk or goat milk.
- Chechil – A brine string cheese that originated in Armenia
- Cherni Vit cheese-a type of Bulgarian.sirene with green mould, found only in the village of Cherni Vit, Teteven region, Bulgaria
- Egyptian cheese – Cheeses made in Egypt
- Feta cheese – Brined curd white cheese from Greece
- Halloumi – Cypriot semi-hard, unripened brined cheese
- Lighvan cheese – A brined curd sheep's milk cheese traditionally made in Iran
- Nabulsi cheese – A Palestinian white brined sheep and goat's milk cheese
- Sulguni – A brined Georgian cheese from the Samegrelo region
- Telemea – A Romanian cheese traditionally made of sheep’s milk
- Tulum cheese – A traditional Turkish goat's milk cheese ripened in a goatskin casing
- Tzfat cheese – A semi-hard cheese produced in Israel originally from sheep's milk
- List of cheeses – list of cheeses by place of origin
- Pickling – Procedure of preserving food in brine or vinegar
- Types of cheese
- A. Y. Tamime (2008-04-15). Brined cheeses. Wiley-Blackwell, 2006. p. 2. ISBN 9781405171649. Retrieved 21 March 2011.
- A. Y. Tamime (1991-01-15). Feta and Related Cheeses. Woodhead Publishing, 1991. p. 9. ISBN 9781855732780. Retrieved 21 March 2011.
- Darby, William J. (William Jefferson), 1913-2001. Food : the gift of Osiris. Ghalioungui, Paul,, Grivetti, Louis,. London. p. 775. ISBN 0-12-203401-5. OCLC 2835216.CS1 maint: extra punctuation (link) CS1 maint: multiple names: authors list (link)
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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.