Dairy
Brined
Brined cheeses mature or keep in salt brine—feta, halloumi, and many white cheeses stay moist and salty through immersion rather than dry rinds. Rinse if overly salty; keep leftover cheese in fresh brine. Excellent crumbled or grilled depending on style.
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Unit
Characteristics
Preparations
CrumbledGrilledSalads
Traits
MoistPreservedSalt BrineSaltyTangyWhite
History
GR
Eastern Mediterranean brined white cheeses used salt for preservation.
Brined cheeses spread with Greek, Balkan, and Middle Eastern diasporas.
GR
PDO feta reinforced brined sheep-goat cheese as a protected style.