White brine cheese (Sirene):

White brine cheese is one of the most famous European cheeses, a white cheese inextricably linked to the European cheese tradition, produced from many categories of milk but mainly from cow's milk. The main characteristic of white cheese in brine is that it is being preserved in brine with salt, which gives it its full and characteristic salty and rich taste.

The white cheese during its production needs maturation in brine for at least 15 days if the milk has been pasteurized or two months if the milk has not been pasteurized.

Sirene has no rind, the texture is smooth, soft and crumbly but still sliceable, and some of them may become brittle when old. Their shape varies, as it is associated with that of the container. Usually cheese blocks are rectangular or cubic and weigh 250–1000 g or more.

Nutrition facts: Low-fat white brined cheese-like product is characterized by significantly higher protein content than low-fat control cheese. Indeed, protein contents were 39.25 %, 36.84 % and 31.98 % for low-fat white brined cheese-like product, low and full-fat control cheeses, respectively.

More specifically per 100 g:

• Calories (kcal): 310
• Lipid: 24 g
• Saturated fats: 14 g
• Cholesterol: 70 mg
• Sodium: 704 mg
• Potassium: 126 mg
• Carbohydrates: 2.5 g

You can consume white cheese in brine in delicious sandwiches with tomato and oregano, in salads or on a cheese platter with olive oil and oregano or honey and nuts.