Ingredients: pasteurized cow's milk, salt, microbial rennet.
Store in the refrigerator (max. +6 °C).
Differences between brined white cheese and regular white cheese
Production method
Brined white cheese: This cheese is aged in salty brine water for a certain period. This process gives the cheese its characteristic salty and slightly tangy flavor.
White cheese: Made using traditional methods. It is not stored in brine, resulting in a lower salt content and a more natural taste.
Taste and aroma
Brined white cheese: Has a more intense salty flavor and a slightly tangy aroma due to fermentation.
White cheese: Has a milder and softer taste. The natural aroma of milk is more pronounced.
Salt content
Brined white cheese: Contains a high salt level, used both for aging and preservation.
White cheese: Has a lower salt content, making it a lighter option.
Texture
Brined white cheese: Has a firmer, sharper, and more durable texture. Often crumbles when cut.
White cheese: Is softer, creamier, and more flexible.
Maturation time
Brined white cheese: Aged for several weeks in brine water.
White cheese: Ready to consume more quickly and is usually sold fresh.
Usage
Brined white cheese: Commonly used for breakfasts, pastries, and salads.
White cheese: Mostly eaten at breakfast but can also be used in lighter recipes like pastries and bread.
Storage
Brined white cheese: Stored in salty brine water, reducing the risk of spoilage.
White cheese: Needs to be consumed faster since it lacks brine preservation.
Brined white cheese stands out for its durability and intense flavor, while regular white cheese is a better option for those seeking a natural and light taste. They differ significantly in salt content and texture, appealing to different taste preferences.
