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    Rights: University of Waikato
    Published 8 May 2012 Referencing Hub media
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    Miel Meyer – Meyer Gouda Cheese

    Cheese is a way of preserving milk. Brining is another part of that process – getting the salt onboard the cheese. Some people would put salt directly into the cheese vat. The way we do it is brining. Brining is, once the cheese has been pressed and moulded, we take the cheeses, put them into the brine racks and lower them into the brine.

    The brine is saturated with salt, and the cheese will take up a certain amount of salt until it’s full. We give it about 3–4 days depending on the type of cheese. It’s definitely really crucial for the preserving of cheese but it also adds to that flavour.

    The salt also helps develop a bit of a rind. The salt is more concentrated on the outer edge of the cheese than it is in the centre, and again that’s another barrier of protection on the Gouda cheese.