Brining and cooling
A variety of systems based on shallow brining or containers for racks are available for large-scale production of brine-salted cheese.
In a shallow brining system, the cheese is floated into compartments where brining is in one layer takes place. To keep the surface wet, the cheese is dipped below the surface at intervals by a roller on the rim of each compartment.
The deep brining system with hoisted cages is based on the same principle. The cages are dimensioned to hold one-shift’s production, and one cage occupies one compartment. To achieve uniform brining time, the loaded cage is emptied when half the time has elapsed and the cheese is directed to an empty cage.