Oversalted cheese: what to do and how to fix it?

Often, brined cheeses like bryndza or suluguni contain too much salt. This is due to the fact that they are left in the brine for long storage. The cheese has time to absorb all the salt. The product becomes not only tasteless, but also harmful. After all, the high content of sodium chloride can lead to edema and other health problems.

How to get rid of excess salt in cheese

The most popular and effective method is soaking in milk or water. The cheese will not lose its flavor characteristics, but will become less salty.

1. It is necessary to cut the head of cheese into 6-8 pieces or make deep incisions in it.
2. Put the product in a container and pour water or milk. The liquid must completely cover the cheese.
3. Leave in a cold place for 3-4 hours.
4. During soaking you should check the cheese several times for taste. Brynza and suluguni can completely lose salt. Then the product will become bland and tasteless.

The same can be done with a cheese pigtail. Beforehand it should be broken into fibers, especially if the weave is dense. It is important to consider that smoked cheese can lose its characteristic taste. Especially if the smoking was not natural, but was treated with liquid smoke.

Tip! Salted bryndza can be added to baked goods. In this case, salt is not added to the dough. For the filling, mix it with unsalted cheese, cottage cheese, potatoes, or herbs. This will drown out the saltiness, but leave the characteristic flavor of brine cheese.