Brined cheese

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Cubes of Bulgarian sirene white 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]

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.[2]

Brined feta cheese

Additional brined cheeses include:

See also[edit]


  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.
  3. ^ 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)

Further reading[edit]