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- Q5620025 subject Q16781633.
- Q5620025 subject Q8596870.
- Q5620025 subject Q8877964.
- Q5620025 abstract "Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. 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.Washed-rind cheeses are periodically cured in a solution of saltwater brine and/or mold-bearing agents that may include beer, wine, brandy, and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") that impart pungent odours and distinctive flavours, and produce a firm, flavourful rind around the cheese.".
- Q5620025 thumbnail White_brine_cheese_2.jpg?width=300.
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- Q5620025 comment "Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries.".
- Q5620025 label "Brined cheese".
- Q5620025 depiction White_brine_cheese_2.jpg.