Brined cheese, also sometimes referred to aspickled cheese for some varieties, ischeese that is matured inbrine 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. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.[1]
Brine is used in the production of other cheeses, notablywashed-rind cheeses, but the term is reserved for cheeses wherematuration takes place while submerged in brine.
Brined cheese is widely produced and eaten in the Middle East and Mediterranean areas.[2]
Brined cheeses include:
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