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 as a salting agent in the production of other cheeses, notably washed-rind cheeses, but they are not considered brined cheeses.

List

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Brined cheese is a common cheese produced and eaten in the Middle East and Mediterranean areas.[2]

Brined feta cheese

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
  • Hâlûmi resembles Cypriot halloumi, but is a different cheese. It may be eaten fresh or brined and spiced. The name comes from the Coptic word for cheese, "halum".[3]
• 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
• Sirene
• 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

See also

• List of cheeses – list of cheeses by place of origin
• Pickling – Procedure of preserving food in brine or vinegar
• Types of cheese

References

1. 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

• 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.