A formed cheese, once it is stiff enough to remove, is now usually salted if salt has not been added already. Salt may be rubbed on the outside, or the cheese may be soaked in brine for hours or days. ‘pickled’ cheeses such as feta are kept in a mixture of brine and whey for long periods. The salty exterior of the cheese represses the growth of unwanted microorganisms. Some cheeses such as appenzell are marinated in alcohol, giving special flavours.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.