Should White Cheese Be Stored in Brine or Without It?

White cheese keeps its freshness and texture much longer when stored in its own brine than when left without liquid. The brine creates a naturally salty environment on the cheese's surface that slows bacterial growth. White cheese stored in brine can last up to 2–3 weeks in the refrigerator at 4°C / 40°F or below, while the same cheese, drained and left without brine, starts to dry out and harden within a few days. Do not eat cheese that shows mold, a slimy texture, or an off odor.

What should you do when the brine runs out?

When the original brine runs low, you can make a fresh brine at home by mixing salt into a measured amount of water. Use enough to cover the cheese completely; any part left exposed to air dries out faster. If the brine turns cloudy or foamy, replace it even if the cheese still looks fine. Cloudy brine may indicate that bacteria have accumulated in it.

What if you want less salty cheese?

If the cheese tastes too salty, drain it and place it in clean water for a few hours before eating to reduce some of the salt. Cheese treated this way should be eaten the same day and should not be left for a long time without being returned to brine. Sliced cheese removed from its brine can be kept in a closed container in the refrigerator for a few days, but this is considerably shorter than the storage time for a whole block kept in brine.

Does this vary by type of white cheese?

Low-fat white cheese may dry out in brine somewhat faster than full-fat cheese, so it is especially important to keep it completely covered. Ezine cheese and white cheese made from goat's milk have a somewhat stronger flavor than cow's-milk cheese, and changing the brine ratio can alter that flavor balance more quickly. Measure the salt carefully when preparing brine for these cheeses. If you buy a large block and plan to eat only part of it right away, leaving the rest in its original brine keeps it longer than slicing it and storing it separately. Do not pour the brine away: strain and save it in a container so it can be used to cover the next cheese you buy, reducing waste.

Cheese left in brine for a long time may taste slightly saltier near the surface than in the center; this is normal. If you plan to serve sliced white cheese on a plate, slice it just before serving instead of leaving it exposed for a long time, to keep the edges from drying out. The brine's flavor may become slightly sharper after a few weeks than it was during the first few days. This is natural and does not mean the cheese has spoiled. Since white cheese stored in brine lasts much longer than cheese left without liquid, keep it in its brine as much as possible. If the brine container is glass, keep it in the refrigerator as well; keeping it away from light helps prevent light from affecting the cheese's color and flavor over time. A piece cut to order at a deli counter usually comes with less brine than prepackaged cheese, so prepare extra brine as soon as you get home to store it properly from the start.