Description
Controlled proteolysis and lipolysis of cheese curds in a saline bath at moderate temperatures over several weeks.
Technical
During brine‑aged maturation, proteolytic enzymes cleave casein into peptides <1 kDa and free amino acids such as glutamate and leucine, while lipases hydrolyze triglycerides to free fatty acids (butyric, caproic) that undergo β‑oxidation to form volatile methyl ketones (e.g., 2‑pentyl‑furan). The high NaCl concentration (10–15 %) induces osmotic dehydration, lowering water activity to 0.45–0.50 and creating an environment that favors enzymatic activity while inhibiting spoilage microbes.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
saltynuttyearthycomplexmildly fruity
Origin & History
Civilization
Medieval monastic dairies
Era