Hayaloğlu, Ali Adnan2026-04-042026-04-042025978-044315956-5978-044315957-2https://doi.org/10.1016/B978-0-443-15956-5.00001-4https://hdl.handle.net/11616/107996Brined cheeses are mainly produced in countries bordering the Mediterranean Sea and, in the Balkans and Middle East. A brief summary is provided, explaining the necessity of brine immersion for these cheese varieties and the mechanisms of brining, production methodology, chemical and microbiological composition, proteolysis, and volatiles are discussed with references to the latest published papers or other sources. Some of the best-known cheese varieties in the brined group are Beyaz Peynir, Domiati, Feta, and Halloumi-type cheeses, and the other groups, of less well-known varieties, are also discussed based on data available in the literature. In this chapter, all types of cheese are described and discussed in alphabetical order. © 2025 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessbrine immersionBrined cheesemicrobiologyproduction technologyproteolysissalt uptakevolatilesBook Part1009106010.1016/B978-0-443-15956-5.00001-42-s2.0-105019732049N/A