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An Improved Method for Brine Salting Cheese¹

Department of Food Technology, Iowa State University, Ames 50010

ABSTRACT

Cheese varieties, such as Swiss, which are salted by soaking for a day or more after make in saturated brine, may be salted more simply and conveniently by including brine solution in the plastic bags in which the cheese is normally wrapped for curing. To insure even distribution of the brine, it is necessary to include a porous layer like sheets of sponge, cloth, paper toweling, or similar material. The flavor and eye formation of Swiss cheese salted in this way was not adversely affected but did tend to have softer surfaces with a slightly lighter color than the interior. Yields can be improved because the significant amounts of water lost by osmosis during conventional brining of cheese are avoided. Moisture control can be achieved by varying the ratio of salt to water added to the curing bag. Salts other than sodium chloride, which may improve the flavor or texture of the cheese, can be included in the added brine.

¹ Journal Paper No. J-7884 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project 1839.

² Present address: Leprino Cheese Company, Denver, CO 80211.