Brining is an important part of the cheesemaking process for most types of Italian, alpine, blue, Camembert, and Dutch-style cheeses. There are two main types of brine tanks: static ones such as a pit and dynamic raceways where brine flows in a serpentine pattern.
No matter which system is used, maintaining high-quality brine is labor-intensive and comes with some challenges. So, why do we brine cheese?