Description
Surface-ripening technique where regular brine washing promotes growth of salt-tolerant bacteria that create pungent aromas and distinctive orange rinds.
Technical
Involves repeated application of saline solution (3-5% NaCl) or alcoholic solutions to cheese surface, creating an environment selective for Brevibacterium linens and other halophilic microbes. These bacteria metabolize surface proteins and lipids, producing sulfur compounds (methanethiol, dimethyl disulfide) and orange carotenoid pigments.
Culinary Significance
Develops complex umami flavors and unctuous textures in aged cheeses while preventing undesirable mold growth. The technique is essential for creating bold, aromatic cheeses like Époisses or Limburger.
Science
Primary Reaction
Proteolysis by B. linens extracellular enzymes
Parameters
Temperature
12°C optimal
8°C to 16°C range
Time
8-12 weeks
3 weeks – 6 months
Equipment