Cheese in brine

In short

• Brine for sliceable white cheese: 80–100 g of salt per 1 L of boiled water or whey (8–10 % by the quick rule), with 1 mL of 33 % calcium chloride and a little vinegar.
• The cheese ripens for the first 2–3 weeks at 12–15 °C (54–59 °F), then at 4–8 °C (39–46 °F). The slabs are always under the brine.
• Check the brine every 2–4 weeks: the cheese releases whey and dilutes it. Top up with salt by measurement.
• Without calcium and acid the brine draws calcium out of the cheese, so the cheese softens and falls apart.
• Brine doesn't make cheese safe: milk for white cheese must be pasteurised.
• Slimy, foul-smelling or pink brine is thrown out, and the cheese usually goes with it.

What's inside

Chapters

1. Which cheese, which brine
2. How brine works on cheese
3. Making the brine
4. Containers and space
5. Packing and ripening
6. Measuring and topping up the brine
7. Renewing and replacing the brine
8. Faults of cheese in brine
9. Desalting, use and safety
10. A cheese plan for winter
11. Common mistakes
12. Printable checklist

Worksheets

• Cheese in brine calendar
• Brine calculator
• Top-up and date calculator
• Container card
• Cheese inventory
• Labels for cheese containers