What is characteristic about this manufacturing process is that the curd is moulded into a block and then cut manually into different sizes smaller blocks which are placed in DONI®Open S Vat, covered in brine and left there to brine for 10 to 12 hours. This is the traditional way of manufacturing cheese in brine: white cheese in brine, feta, brinza, telemea , etc.
These types of cheese are stored in brine. According to their water content they can be classified as semi-hard and according to their fat content they can be classified as full fat or semi skimmed. The manufacturing is laborious, almost completely manual and depending largely on the skills of the cheese maker.
The traditional manufacturing is suitable for small dairies.