Cheese that is matured in brine
Technical
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. However, all are rindless and generally taste clean, salty and acidic when fresh, developing some piquancy when aged; most are white.
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Mesophilic cultures for aged cheese production
End-grain hardwood board — knife-friendly, sanitary, lifetime tool
Restaurant-grade storage — mise en place organization
Digital pH meter for fermentation monitoring, acid levels
Disposable food-safe gloves — curing, chili work, butchery
Aroma ()
Wine Analogy
Similar to the saline minerality found in Greek Assyrtiko wines
Coffee Analogy
Resembles the fermented brightness of Kenyan coffee beans
Perfume Analogy
Evokes the lactonic notes in Maison Margiela's 'When the Rain Stops'
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Mesophilic cultures for aged cheese production
End-grain hardwood board — knife-friendly, sanitary, lifetime tool
Restaurant-grade storage — mise en place organization
Digital pH meter for fermentation monitoring, acid levels
Disposable food-safe gloves — curing, chili work, butchery
“White‐brined cheeses are widely produced in the North‐east Mediterranean area and the Balkans.”
white-brined cheeses → are produced in → North-east Mediterranean area and the Balkans
“Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.”
white-brined cheeses → are manufactured → as artisanal cheeses
“Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential.”
white-brined cheeses → are manufactured → on an industrial scale
“Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP) or without a starter culture, and ripened for 90 d.”
Turkish White-brined cheese → influenced by → Lactococcus strains
“The basic cheesemaking process places halloumi in the family of white brined cheeses, but some of its characteristics are quite unique.”
Halloumi cheese → is classified as → a white brined cheese
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