Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot environments. Brined cheeses may be soft or hard, varying in moisture content, and in color and flavor, according to the type of milk used. All will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea. Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas.
