FETA CHEESE - THE BRINING PROCESS

FETA CHEESE - THE BRINING PROCESS

When brining the Feta Cheese - ensure pH of brine is not lower than 3.9 - preferably between 3.9 - 4.2.

The process of brining feta is an essential step in achieving its distinctive flavor and texture. With a professional approach, the feta undergoes a soaking process in a brine solution, typically made of water and salt.

This brining process not only helps preserve the cheese but also plays a crucial role in developing its unique tangy taste. The feta is carefully submerged in the brine solution, allowing the salt to penetrate its surface and enhance its flavor profile. This technique also contributes to the characteristic crumbly texture and slightly crumbly consistency that feta enthusiasts adore.

The length of the brining process may vary, ranging from a few days to several months, depending on the desired flavor intensity.

For any technical assistance please contact magriet@dynamiko.co.za or cherry@dynamiko.co.za

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