White brined cheese is made from cow’s, sheep’s, goat’s milk or mixture of milks in pure mountain regions and it is transported to the dairies in refrigerated trucks.
Stages of Cheese Making
Coagulation of milk is the first stage, this stage is 48 hours after milking. Milk can be pasteurized slowly (temperature 68 ºC for 10 minutes) or fast (72 temperature ºC for 15 seconds). It is cooled to 34-36 ºC. Adding yeast and calcium chloride to the mixture in proportion of 10-20 g/100 kg of milk is the next step. Ferment is added 20 minutes later, coagulation will last 45-60 minutes.
Curd is cut into small pieces for easier draining of water.
Draining and salting
The already cut into pieces curd is moved and preserved in rooms with temperature 16-18 ºC for 18-24 hours. The pieces are periodically reversed for better drainage. Then cheese is moved to wooden barrels or tins and it is salted, the final concentration of salt is about 3%.
They are transported into the maturing chambers rooms with temperature 16-18 ºC and with very high relative humidity, where they remain for 10-15 days, until the first stage of maturing is complete.
White brined cheese is transferred to refrigerators with temperature 2-4 ºC and matures there for a month and a half.
It is stored in refrigerated rooms with temperature 0-2 ºC in wooden barrels or tins flooded with brine containing 7% salt until its distribution. White brined cheese preserves its freshness and excellent taste thanks to this technology.
White Brined Cheese is sold in tins and boxes or it is vacuum packed in brine.
We recommend you to store and preserve it in refrigerator with low temperature (4-6 ºC). Cheese freezes and loses its quality if temperature is lower. If temperature is higher (10-12 ºC), cheese can be consumed about 3 months.
Stored in a box in refrigerator, flooded with milk or brine, white brined cheese keeps its wonderful flavour up-to 18 months.