Original technologies of the brine cheese

Brine cheese is getting more and more popular in spite of the high level of salt and week cheese taste and aroma that is explained by ripening of the cheese in brine. The ways to improve organoleptic properties of brine cheese by adding spices and avors directly in grain and whey mixture before formation, applying brine or vegetable oil for ripening or lling already ripened cheese before sale are discussed.

brine cheese, salting in brine, ripening, proteolysis, organoleptic properties, brine, vegetable oil, spices and avors, cheese in lling