Feta is one of the world’s most loved cheeses. Its tangy, salty taste and crumbly texture make it a versatile addition to many dishes. But have you ever wondered why Feta is sold in brine? The answer lies in preservation, flavour, and tradition. Let’s dive into the reasons why this iconic cheese comes packed in salty water.
SEE ALSO: The many roles that salt plays in cheesemaking →
What is brine?
Brine is a salty water solution used for preserving food. It’s a simple mixture of water and salt, sometimes with added vinegar or other ingredients. For Feta, the brine ensures the cheese stays fresh, safe, and full of flavour.
In cheesemaking, brine plays a crucial role. It’s not only used for storage but also during the cheese production process. After curds are formed and shaped, Feta is soaked in brine to develop its taste and texture.
Why did the Greeks traditionally store their Feta in brine?
The practice of storing Feta in brine is deeply rooted in Greek culture and history. As the birthplace of Feta, Greece has perfected the art of making and preserving this iconic cheese for centuries.
A necessity in ancient times
Before modern refrigeration, brine was the primary method to preserve cheese in Greece’s warm climate. Feta, made from sheep’s or goat’s milk, is a soft cheese that spoils quickly if not stored properly. Brining was an ingenious solution, extending the cheese’s shelf life while enhancing its flavour and texture.
Part of the cheesemaking process
In traditional Greek cheesemaking, brining is not just for storage—it is an essential part of Feta production. After the curds are formed and pressed, they are cut into blocks and submerged in brine. This step allows the cheese to develop its signature tangy, salty taste.
Many rural cheesemakers in Greece still follow this time-honoured practice. Large clay pots or wooden barrels filled with brine and Feta blocks are common sights in traditional dairies. These vessels allow the cheese to age naturally, absorbing the salt and maturing into the crumbly, flavourful Feta we know today.
Symbol of authenticity
In Greece, storing Feta in brine is also a symbol of its authenticity. The European Union granted Feta Protected Designation of Origin (PDO) status in 2002. To qualify as Feta, the cheese must be made in specific regions of Greece using traditional methods, including brining.
Culinary heritage
Brined Feta is not just a preservation method but also a culinary staple. Many Greek dishes, such as Greek salad, spanakopita, and baked Feta, rely on the unique taste and texture of brined Feta. The cheese’s salty and tangy profile perfectly complements the fresh and robust flavours of Greek cuisine.
For Greeks, Feta in brine is more than just food—it is a connection to their heritage, their land, and centuries of tradition. Whether it’s served at a family meal or a village festival, brined Feta embodies the spirit of Greece and its timeless love for good food.
How brine inhibits bacterial growth
Brine plays a vital role in keeping Feta safe, delicious and texturally perfect. The science behind its effects involves salt’s unique properties and its interaction with cheese.
The salt in brine creates an environment hostile to many types of bacteria. This effect is primarily due to osmotic pressure and water activity.
Osmotic pressure
Salt in the brine draws water out of bacterial cells through osmosis. This process dehydrates and kills harmful microorganisms, stopping them from reproducing.
- Bacteria need moisture to survive. Without sufficient water, their metabolic functions shut down.
- The high salt concentration in brine makes it nearly impossible for most spoilage organisms to thrive.
Lowered water activity
Water activity measures how much water is available for bacteria to use. Brine reduces this availability.
- Salt binds with free water molecules, making them unavailable to bacteria.
- The reduced water activity prevents the growth of pathogens like Listeria monocytogenes and other harmful microbes.
pH balance
Some brines also contain acidic components, like lactic acid or vinegar, that lower the pH. A more acidic environment further deters bacterial growth.
How brine retains moisture in Feta
Feta has a naturally high moisture content, but it needs protection to stay hydrated. Brine creates a moist environment around the cheese, preventing water loss.
Water equilibrium
When Feta is submerged in brine, the cheese and the liquid exchange water and salt until equilibrium is reached.
- This balance ensures Feta retains the right level of moisture.
- If Feta were exposed to air, it would lose water rapidly, drying out and hardening.
Salt’s hygroscopic nature
Salt is hygroscopic, meaning it attracts and retains water.
- In the brine, salt prevents the cheese’s internal water from evaporating.
- This keeps the cheese soft, crumbly, and enjoyable to eat.
Barrier against dehydration
The liquid brine acts as a physical barrier between the cheese and the dry air of the fridge. This barrier protects Feta from external drying forces.
How brine affects the flavour of Feta
Brine is not just a preservative; it’s also a flavour enhancer. Feta’s tangy, salty taste is largely due to its time spent in brine.
- Adds saltiness: Feta absorbs salt from the brine, giving it a bold, savoury taste. The salt balances the cheese’s natural tanginess.
- Mellows acidity: The acidic nature of Feta is complemented by the salt, creating a harmonious flavour profile.
- Maintains consistency: Brine ensures that the cheese’s flavour doesn’t change over time. Without it, Feta might lose its characteristic taste.
How brine strengthens Feta’s protein structure
Feta’s distinctive crumbly yet creamy texture comes from the interaction between its proteins and the brine. Salt is key to this process.
Protein denaturation
During brining, the salt interacts with casein, the main protein in cheese. This interaction strengthens the protein network.
- Salt denatures (unfolds) some proteins, allowing them to form tighter bonds.
- These bonds give Feta its firm but crumbly structure.
Calcium balance
Brine helps regulate calcium levels in Feta.
- Calcium ions in the cheese are partially exchanged with sodium ions from the brine.
- This process softens the cheese slightly while maintaining structural integrity.
Syneresis
Salt in the brine encourages syneresis, the release of whey from the curd.
- This reduces excess moisture, concentrating the proteins.
- The result is a denser, more stable cheese texture.
Longevity of texture
Brine ensures that Feta maintains its texture over time. Without brine, the cheese might crumble excessively or develop an undesirable rubbery consistency.
How should you store Feta at home?
If you buy Feta in brine, keeping it fresh is simple. Follow these tips to store your cheese properly.
- Keep it submerged: Always store Feta in its brine. If you discard the liquid, the cheese will dry out quickly.
- Make your own brine: If the original brine runs low, you can make a replacement. Dissolve 1 tablespoon of salt in 1 cup of water.
- Use an airtight container: Store the cheese and brine in an airtight container. This prevents contamination and reduces odours in your fridge.
- Keep it cold: Store Feta in the fridge, ideally at temperatures between 2°C and 5°C.
- Don’t freeze it: Freezing Feta is not recommended. The texture and taste can change once the cheese is thawed.
Can you reuse brine?
Yes, you can reuse brine, but only under certain conditions.
- For the same cheese: Reused brine should only store Feta or similar cheeses. Avoid using it for other foods.
- Boil and cool: To reuse brine safely, boil it to kill any bacteria, then let it cool before using it again.
- Check the taste: Over time, reused brine can become overly salty or develop off-flavours. Replace it if it tastes unpleasant.
Is all Feta sold in brine?
Not all Feta is sold in brine. Pre-packaged, vacuum-sealed Feta is also available. However, it doesn’t last as long or taste as fresh.
If you want the best experience, choose Feta sold in brine. It’s closer to the traditional product and usually has better flavour and texture.
What happens if Feta dries out?
If Feta dries out, it loses its appeal. The cheese becomes hard, brittle, and less flavourful.
- Rehydration options: You can try to save dried-out Feta by soaking it in fresh brine or milk. However, the texture won’t fully recover.
- Prevent it from happening: The best way to prevent dryness is by storing Feta properly in brine.
Conclusion
Selling Feta in brine is more than just a practical choice. It’s a tradition that reflects the cheese’s rich history. Brine preserves the flavour, texture, and authenticity of Feta, ensuring it remains a favourite worldwide.
Next time you enjoy Feta, remember the brine is there for a reason. It’s what keeps this iconic cheese so delicious and unique.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
