For salting in brine, cheeses are immersed in brine (20-22% NaCl) at 10-15°C. Salt is taken up by the cheese while at the same time some moisture is forced out. The loss of moisture, which is higher than the uptake of salt, gives the cheese a firm rind. The uptake of salt and loss of moisture depends on the geometrical dimensions of the cheese, its moisture content, its fat content, and the concentration of the brine.
Some examples for salting duration in brine with 20-22% salt:
Grana cheese, high cylinder, 45 kg, 1.7% NaCl: 3 weeks Emmental cheese, flat cylinder, 100 kg, 0.8-1% salt: 3 days Semihard cheeses (Gouda/Danbo, etc.), 2-12 kg, 1.6-2.2% NaCl: 1-3 days Soft cheeses (Camembert, Brie, etc.), 0.1-1 kg, 1.5-2.5% NaCl: 0.5-3 hr
The uniform diffusion of the absorbed salt thoughout the cheese may take up to several weeks, depending on the weight, moisture content, and dimensions of the cheese.
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