The Affinage of Cheese Using Artisanal Beers from Ricotta Whey: A Sustainable Way to Differentiate Traditional Cheeses

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The results of the present study demonstrate that replacing water with scotta-based beer in unsaturated brine (beer brining) represents an effective way to modulate and enhance the sensory traits of ripened cheeses. This approach offers cheese producers a novel, cost-effective strategy to diversify flavor, aroma, and visual appeal through the natural infusion of volatile compounds and pigments from beer to cheese. Beer brining may be proposed as a valuable process for artisanal and specialty cheese makers seeking to create differentiated marketable products, without altering core production parameters. Furthermore, beer brining encourages collaboration between local brewing and cheesemaking companies, fostering cross-sector innovation and adding value to the food industry.

Abstract

This study aimed to evaluate the effect of using artisanal beers obtained from ricotta whey (scotta-based beer) during cheese affinage on the sensory properties of cheeses. For this purpose, four experimental groups of pressed cheeses were manufactured using two ripening techniques and a scotta-based brine. In detail, BB stands for experimental cheeses immersed in unsaturated beer brine; CB represents control cheeses immersed in unsaturated water brine; BWR corresponds to experimental cheeses with a washed rind using beer brine; and CWR denotes control cheeses with a washed rind using saturated water brine. The replacement of water with scotta-based beer in unsaturated brine, during cheese affinage, resulted in significant changes in the VOC profile of experimental cheeses, compared to control cheeses, with esters accounting for more than 60% of the total VOC area, imparting sweet and fruity notes. Sensory analysis revealed that beer-brined cheeses exhibited significantly different profiles (p < 0.05) across most evaluated attributes. Notably, the color of the rind and interior, as well as visual uniformity, were significantly enhanced by the beer brining, while oiliness was influenced by the ripening technique (p < 0.05) independently of the brine composition. Odor intensity and aroma complexity were markedly higher in beer-brined cheeses (p < 0.001), consistent with the migration of volatile compounds from beer into the cheese matrix. Among taste attributes, sourness, bitterness, and toasted flavor differed significantly (p < 0.05), with beer-brined cheeses perceived as less sour and more toasted. Washed-rind cheeses exhibited higher bitterness (p < 0.001), regardless of brining type. Furthermore, beer-brined cheeses showed increased hardness and plasticity, suggesting structural changes in the matrix. These findings support the potential of scotta-based beer-brining as a way to diversify cheese sensory profiles and enhance market value.

1. Introduction

In recent years, interest in sustainable food systems and circular economy models has significantly increased, encouraging efforts to valorize agro-industrial by-products. The dairy industry generates large quantities of liquid by-products, often characterized by high organic loads and variable composition depending on the product type, production process, and location. Among these by-products, cheese whey and, in particular, second cheese whey, also known as scotta, constitute the largest fractions. Scotta presents a dual challenge: its high organic load makes disposal costly [1] and its residual lactose and nutrients offer potential as a fermentation substrate [2]. Recent studies have shown that replacing 16–37% of brewing water with scotta produces beers, such as Gose and milk stout, that meet style expectations while reducing water usage and input costs [3]. Other methods of whey valorization, including biodegradable polymers and preservation techniques, further demonstrate its potential to reduce waste and carbon emissions [2,4]. Although the use of whey-based beers in cheese aging has not been directly studied, existing evidence suggests that such integration could enhance cheese value, promoting circular economy practices.

Cheese affinage, the controlled aging process that determines the flavor, texture, and final quality of products, is strongly affected by microbial and environmental factors, as well as external agents, such as wine, spirits, or beer washes [5]. The addition of ricotta whey-based beers during cheese affinage can offer sensory benefits. Although the concept of beer-washed cheeses is not new—with documented effects on surface microbiota, enzymatic activity, and volatile profiles varying by cheese type, beer style, and ripening conditions [6,7,8]—the use of ricotta whey-based beers during cheese affinage has not yet been investigated. This innovative approach is further supported by the rapid growth of craft brewing. In Italy, farmhouse breweries increased by 233% between 2015 and 2022, accounting for 22% of breweries in 2022 [9]. From 2014 to 2021, consumer spending on craft beer rose by 22.9%, reaching a market share of 3.0–3.5%. Sicily alone recorded nearly 200% growth in production during this period, driven primarily by consumers aged between 25 and 55 [9]. Italian craft beer now encompasses a wide range of styles, from ales and lagers to sours and seasons, blending local traditions with global influences [10]. Sustainability is a defining theme, with breweries adopting local sourcing, renewable energy, water recycling, and reduced packaging. International initiatives, such as the Brewers Association Sustainability Subcommittee, further reinforce these practices.

Within this context, the TPCBIAS project (PSR Sicilia 16.1 2014–2022) explored brewing with dairy by-products as a strategy for resource efficiency and waste reduction. In particular, the present study investigates the effect of scotta-based beers on cheese affinage, focusing on sensory and aroma changes.

2. Materials and Methods

2.1. Experimental Design

The scotta-based beer (SB) was produced by partially replacing brewing water with ricotta whey/scotta (16–37%), according to a previously validated protocol [3]. The resulting beer (pH ≈ 4.32; alcohol ≈ 4.00%) was used as a treatment to replace water during cheese affinage.

Pressed cheeses (≈2 kg each) were manufactured under standardized conditions and divided into four experimental groups (two blocks per treatment): BB, experimental cheeses immersed in unsaturated beer brine; CB, control cheeses immersed in unsaturated water brine; BWR, experimental cheeses with a washed rind using beer brine; and CWR, control cheeses with a washed rind using saturated water brine.

After 60 days of affinage, physicochemical, microbiological, and sensory evaluations were performed in all cheese samples. Volatile organic compounds (VOCs) were first screened using a SMart Nose^® (LDZ, Marin-Epagnier, Switzerland) mass spectrometry electronic nose. Principal component analysis (PCA) was applied to identify treatment-related differences.

Based on the results from Smartnose, BB and CB cheeses, obtained by immersion in unsaturated experimental and control brine, respectively, were subjected to VOC determination by solid-phase microextraction followed by gas chromatography–mass spectrometry (SPME–GC–MS).

2.2. Cheese Ripening Conditions

Control (CB) and experimental (BB) cheese samples were immersed for 6 days in unsaturated (18 °Bé) brine, with water and beer replacing water, respectively. Samples were then placed in an aging room at 10 °C and 80% humidity with low airflow.

During the ripening stage, the rind of the washed-rind cheeses was periodically rubbed with a brine solution composed of water and salt, which promoted the formation of a sticky rind with a coloration that typically ranges from yellow to red and brown. Washed-rind control cheese (CWR) samples were treated with a saturated solution of water and salt (23 °Bé). The first wash was performed 24 h after cheesemaking to prevent premature drying of the rind. Subsequently, the cheese samples were placed on perforated polypropylene boards and transferred to ripening chambers maintained at approximately 10 °C, 90% relative humidity, and low air circulation. To preserve the rind’s moisture content, the shelving units were covered with linen curtains. For washed-rind experimental cheese (BWR) samples, the water was replaced with beer in the unsaturated brine solution (18 °Bé), and the traditional production process was followed.

Both scotta-based beer and cheese samples were stored at 4 °C in the dark to prevent oxidation of volatile compounds and maintained at a constant temperature until analysis [11,12].

2.3. Physicochemical and Microbiological Analyses of Cheeses

Cheese samples were analyzed for chemical composition using the MilkoScan apparatus (Milkoscan FT 6000 milk analyzer; Foss Electric, Hillerød, Denmark).

All cheese samples underwent microbiological analyses to assess the viable levels of the main microbial groups commonly associated with dairy products. For each analysis, 25 g of cheese was aseptically homogenized in 225 mL of a 2.0% (w/v) sodium citrate (Sigma-Aldrich, Milan, Italy) solution, using a stomacher (VWR International, Darmstadt, Germany). The homogenized samples were subjected to serial tenfold dilutions (1:10) in Ringer’s solution (Oxoid, Hampshire, UK) and plated onto selective agar media. Total Viable Count was enumerated on milk plate count agar (MPCA; Liofilchem^® srl-Italy, Roseto degli Abruzzi, Italy) after incubation at 30 °C for 72 h aerobically, according to ISO 4833-1 (2013) [13].

Total coliforms were counted on Violet Red Bile Agar (VRBA; Lickson, Vicari, Italy) incubated at 37 °C for 1 d; Escherichia coli were counted on Tryptone Bile Agar (TBX; VWR International) incubated at 37 °C for 1d; and coagulase-positive staphylococci (CPS) were counted on rabbit plasma fibrinogen (VWR International) agar incubated at 37 °C for 1 d. The detection of L. monocytogenes and Salmonella spp. was performed following the standardized procedures outlined in ISO 11290-1:2017 [14] and ISO 6579-1:2017 [15], respectively. All plate counts were incubated under aerobic conditions. All microbiological counts were carried out in triplicate for all samples at each sampling time.

2.4. SMart Nose^® Analyses

The analysis was performed with an electronic nose (SMart Nose system, LDZ, Marin-Epagnier, Switzerland), which enables the direct MS analysis of VOCs from both liquid and solid samples without prior separation of headspace components. The system integrates a Combi Pal autosampler (CTC Analytics AG, Cycle Composer software version 1.52) and a high-sensitivity quadrupole mass spectrometer (Inficon AG, Bad Ragaz, Switzerland; detection range 1–200 amu), combined with dedicated software (SMart Nose 1.51) for data acquisition and multivariate processing. Each cheese sample (4 g) and the scotta-based beer sample (4 mL) were placed separately into 10 mL glass vials (adapted for the Combi Pal autosampler) and sealed with a butyl/PTFE septum and cap. Vials were randomly positioned in the autosampler tray to minimize external bias, and 3 replicate measurements were performed for each sample. The main operating conditions were as follows: incubation temperature, 60 °C; incubation time, 30 min; injection volume, 2.5 mL; syringe temperature, 100 °C; injector temperature, 160 °C; nitrogen purge flow, 200 mL/min; EI ionization mode, 70 eV; mass spectrometer scan speed, 0.5 s/mass; mass range, 10–160 amu; and secondary electron multiplier voltage, 1540. The total acquisition time was 170 s, allowing 3 complete cycles to be recorded for each injection.

2.5. SPME-GC-MS Analysis

2.5.1. Beer and Cheese Samples

Aliquots (5 mL) of scotta-based beer (SB) were transferred into 20 mL glass vials with PTFE-lined screw caps. The samples were conditioned in a thermostatic heating block at 45 °C for 1 h under continuous stirring to facilitate volatile release and headspace equilibration.

After post-manufacturing treatment, CB and BB cheese samples were homogenized using a Grindomix GM200 homogenizer (Retsch, Haan, Germany) at 5000 rpm for 18 s. Portions of homogenized cheese (5 g) were placed in 20 mL glass vials with PTFE-lined screw caps and conditioned at 45 °C for 1 h with stirring.

The conditioning temperature and incubation time for both SB and cheese samples (CB and BB) were adapted from protocols previously set up for the identification of aroma compounds in Parmigiano Reggiano cheese and the volatile fraction of beer [16,17], with some modifications. Specifically, incubation time was standardized across matrices, and conditioning temperature was adjusted to ensure comparable VOC release, thereby improving extraction and allowing for a direct qualitative comparison of VOC profiles.

2.5.2. SPME Extraction and GC-MS Conditions

A DVB/CAR/PDMS SPME fiber (50/30 µm, Supelco, Bellefonte, PA, USA) was used for headspace extraction of volatile compounds. Before analysis, the fiber was conditioned at 250 °C for 1 h in the GC-MS injector and reconditioned at 250 °C for 5 min between analyses. For each analysis, the fiber was exposed to the headspace of the sample vial for 30 min, followed by thermal desorption in the injector port at 250 °C for 10 min. VOCs were separated and identified using a gas chromatograph coupled with a mass spectrometer (GC-MS).

2.5.3. GC/MS Analysis

VOC analysis of both scotta-based beer and cheese samples was performed using a gas chromatograph (Agilent 7890A, Santa Clara, CA, USA) coupled to a mass spectrometer (Agilent 5975C, Santa Clara, CA, USA). Separation was achieved on an HP-5 capillary column (30 m × 0.25 mm × 0.25 µm film thickness; Agilent Technologies, Santa Clara, CA, USA) with injections in splitless mode at 250 °C. The chromatographic conditions followed those previously described [7,12], with some modifications to improve the separation of volatile compounds: the oven temperature was initially set at 35 °C for 3 min, followed by a linear increase at 6 °C/min to 200 °C, then ramped at 30 °C/min to 240 °C and held at 240 °C for 3 min. Helium was used as the carrier gas at a flow rate of 1.2 mL/min and a pressure of 14.9 psi. The mass spectrometer operated in scan mode at 70 eV with a scan rate of 5.15 scans per second. Peak identification was performed by comparing the mass spectra obtained with those of the Wiley 175 library (Wiley & Sons, Inc., Weinheim, Germany).

2.6. Sensory Analysis

For sensory characterization, the descriptive profile method was used (QDA-UNI EN ISO 13299: 2016 [18]). The test was conducted at the sensory testing laboratory in CoRFiLaC (Ragusa), following the UNI ISO 8589 standard [19], and certified according to ISO/IEC 17025 [20], in accordance with the principles of the Social and Societal Ethics Committee (SMEC). Initial training and familiarization involved the scotta-based beer used for affinage and the control cheeses for each ripening technique. Reference standards were selected based on the relevant literature [2,21], with modifications for the toasted attribute, using toasted coffee. A form with specific attributes was created to provide a quantitative assessment of each descriptor on a continuous scale from 1 to 10, with 10 representing the maximum intensity of the attribute.

For the cheese’s sensory profile, four visual (rind color, cheese color, uniformity, oiliness), four olfactory (odor intensity, fermented odor, alcohol odor, yeast odor), five gustatory (sweet, salty, bitter, sour, toasted), four aromatic (aroma intensity, fermented aroma, alcohol aroma, yeast aroma), and four tactile (soft/hard, plastic, mellow, dispersion) descriptors were considered. The evaluation was carried out in duplicate for each panel for each type of cheese, with 9 trained panelists. The cheeses were evaluated after 60 days of ripening.

2.7. Statistical Analysis

For sensory analysis, a general linear model was used to test the effect of treatment on cheese’s sensory profile, with treatment considered a fixed effect, whereas panelists were considered random effects. Assessors to define cheese profiles were continuously bipolar from 1 (absent or nothing) to 10 (a lot), except rind and cheese color, in which 1 was equal to white and 10 was equal to brown. LSMs were compared to test the effect of the treatment using one-way ANOVA.

For VOC identification, all analyses were performed in six replicates (n = 6), and data are presented as means ± standard deviations of the relative abundances (% of total peak area). Differences between treatments for each volatile compound were evaluated by one-way analysis of variance (ANOVA). When significant effects were detected, means were separated using Tukey’s honestly significant difference (HSD) test. Statistical significance was declared at p < 0.05. All statistical analyses were performed using RStudio (version 2024.12.1; Posit Software, Boston, MA, USA).

3. Results

3.1. Smart Nose of Scotta-Based Beer and Cheese

Principal component analysis (PCA) of SMart Nose^® data revealed that the first two principal components, both with eigenvalues greater than 1 (Kaiser criterion [7]), cumulatively accounted for 82.2% of the total variance, with PC1 explaining 0.5% and PC2 contributing 21.7%. The score plot (Figure 1) showed that SB, BB, and BWR clustered in close proximity, indicating strong similarity in their volatile profiles. In contrast, CB and CWR were positioned separately from this cluster but in close proximity to each other, revealing that they formed a distinct grouping characterized by volatile patterns divergent from those of SB, BB, and BWR. This configuration highlights the ability of the SMart Nose^® system to discriminate between treatments and to detect systematic differences in volatile composition. Based on these results, the CB and BB samples were subjected to qualitative analysis of VOCs, as they represent the most informative contrast for assessing the influence of SB.

3.2. VOC Profiles of Scotta-Based Beer and Cheeses

The VOC profiles are summarized by chemical classes, as reported in Figure 2. CB and CWR were dominated by acids, which accounted for more than 85% of the total fraction, while BB and BWR showed the highest relative abundances of esters (55–60%), imparting sweet and fruity notes [22,23], with acids representing only minor contributions. SB exhibited a more balanced distribution, with esters and aldehydes each contributing around 40%. Alcohols, ketones, and terpenes were detected only at low levels in all groups. Statistically significant differences (p < 0.05) in the relative abundance (% of total area) of acids, esters, and ketones were observed when comparing CWR with BWR and CB with BB. Given that CWR closely resembled CB and BWR closely resembled BB in their chemical class distribution, the subsequent qualitative analysis of individual VOCs focused on CB and BB, which represented the most divergent groups. The detailed VOC composition of these cheese samples is reported in

Table 1. Relative abundance (as % of area) of volatile organic compounds (VOCs) detected in control cheese (CB) and cheese immersed in scotta-based beer (BB).

Compound (Area%)	CB	BB	Aroma Description	p-Value	Significance
Acids
Butanoic acid	31.17 ± 1.10	26.85 ± 0.80	Rancid, cheesy, pungent	1.5 × 10−5	***
Pentanoic acid	0.92 ± 0.09	n.d	Sweaty, cheesy, rancid	n.d
Hexanoic acid	45.85 ± 1.32	n.d	Goaty, cheesy, rancid	n.d
Octanoic acid	9.61 ± 0.32	n.d	Fatty, soapy, cheesy	n.d
Nonanoic acid	0.31 ± 0.03	n.d	Fatty, waxy, cheesy	n.d
n-Decanoic acid	4.43 ± 0.22	3.48 ± 0.19	Fatty, soapy, waxy	1.2 × 10−5	***
Heptanoic acid	n.d	0.34 ± 0.05	Fatty, cheesy
Dodecanoic acid	n.d	2.36 ± 0.21	Soapy, fatty
Tetradecanoic acid	n.d	0.26 ± 0.03	Waxy, fatty
Esters
Hexanoic acid, ethyl ester	6.17 ± 0.27	37.47 ± 1.05	Fruity, sweet	7.5 × 10−15	***
Heptanoic acid, ethyl ester	n.d	2.22 ± 0.20	Fruity, floral
Octanoic acid, ethyl ester	n.d	21.64 ± 0.58	Pineapple, creamy, fruity
Alcohols
Phenylethyl Alcohol	n.d	3.78 ± 0.19	Floral, honey-like
Ketones
2-Heptanone	0.43 ± 0.05	n.d	Fruity, buttery
2-Nonanone	0.51 ± 0.05	0.12 ± 0.03	Fatty, fruity, buttery	2.7 × 10−8	***
Terpenes
Limonene	n.d	0.18 ± 0.04	Citrus, fresh
Total Compounds	9	11

Values are reported as mean ± standard deviation (n = 6). Aroma descriptions are adapted from [24]. Abbreviations: CB = control cheese; BB = cheese immersed in scotta-based beer; n.d. = not detected. *** p < 0.001.

, where statistically significant differences (p < 0.05) were further confirmed, particularly for acids, esters, and ketones.

3.3. Cheese Composition and Sensory Profile

The physicochemical analysis of the cheese samples showed relatively consistent compositions across treatments. The mean value for total solids was 65.63 ± 0.87%, corresponding to an average moisture content of 35.02 ± 1.01%. The NaCl concentration averaged 2.39 ± 0.73%, with values ranging from 1.69% to 3.54%, indicating moderate variability that may be attributed to differences in salting or brining processes. Fat content was relatively stable, averaging 30.53 ± 1.37%, while protein levels averaged 27.81 ± 0.86%, confirming the high nutritional density characteristic of this cheese type. Zooming in on microbiological results, the main pathogens (Listeria monocytogenes, Salmonella spp., Escherichia coli, and Staphylococcus aureus) were below the detectable limit. Total viable counts and total coliforms were detected below regulatory limits.

The sensory profile of cheese samples showed significant differences (p < 0.05) for most attributes (Figure 3). The color of both the rind and the cheese, as well as uniformity, was notably affected by the presence of scotta-based beer in the brine, although no significant differences between the ripening techniques were observed. Oiliness varied significantly (p < 0.05) based on the ripening techniques, regardless of whether scotta-based beer or water was used in the brine. The use of scotta-based beer in the brine revealed a significant impact (p < 0.001) on the odor attributes, resulting in higher values for treated cheeses. Among the taste attributes, only sourness, bitterness, and toasted flavors showed significant differences (p < 0.05) across the treatments; cheeses ripened with scotta-based beer brine were less sour and had a more pronounced toasted flavor. Ripening technique also affected bitterness, with washed-rind cheeses being significantly more bitter (p < 0.001) than those immersed in brine. All aroma characteristics were similarly affected by the scotta-based beer treatment. However, only the soft/hard and plastic texture attributes exhibited differences among treatments, with cheeses treated with beer being firmer and more plastic compared to the control cheeses.

4. Discussion

The sensory evaluation of cheese samples matured in unsaturated beer brine demonstrated significant differences (p < 0.05) in most sensory attributes compared to water-brined control cheeses. These results confirm that beer, as a functional brining medium, contributes physicochemical changes that influence volatile compounds, flavor, aroma, appearance, and texture.

The addition of scotta-based beer to the brine showed a significant impact on the cheese’s color, rind, and overall visual uniformity (p < 0.05). However, no significant differences were found between the ripening techniques. These results are consistent with previous findings on other washed-rind cheeses, such as Chimay and König Ludwig Bierkäse, for which beer is used during the ripening process. These cheeses show enhanced coloration and uniformity due to the pigments and polyphenols in the beer binding to the cheese surface [25]. These effects are also consistent with findings already reported [26], which reviewed microbial and chemical causes of cheese discoloration and emphasized the impact of surface treatments on rind development and color perception.

The ripening technique, independent of brine composition, significantly influenced oiliness (p = 0.0003), with washed-rind cheeses perceived as oilier. This agrees with a previous study [5], which described how surface microbial activity during washed-rind ripening promotes lipolysis, thereby increasing perceived surface oiliness.

The use of beer in the brine significantly increased odor intensity and aroma complexity (p < 0.001). This result is well-supported by studies showing that volatile compounds from beer—including esters, alcohols, phenols, and hop-derived terpenes—can migrate into the cheese during maturation, enhancing its aromatic profile.

Recently, a 30-week ripening study demonstrated how compositional changes and environmental exposure influence the development of aroma-active compounds in cheese, validating the strong odor differences observed here [27].

Among taste attributes, only sourness, bitterness, and toasted flavors differed significantly (p < 0.05): beer-treated cheeses were less sour. This may be due to buffering effects from beer components or microbial shifts during beer brining. The toasted flavor was significantly stronger in beer-brined cheeses, consistent with known beer volatiles and Maillard-derived compounds present in darker beers. Bitterness was significantly affected by ripening technique (p < 0.001), with washed-rind cheeses being bitter. This agrees with a previous study [28], where the authors noted that proteolytic products and peptides from surface ripening often increase bitterness, particularly in washed-rind varieties.

Beer-treated cheeses were perceived as harder and more plastic, which may reflect changes in protein hydration or structure due to alcohol and hop compounds. A recent study on aroma–matrix interactions also emphasized that structural properties like firmness and elasticity influence both mouthfeel and flavor release [29].

In CB cheese, acids accounted for more than 90% of the total VOC area, primarily hexanoic, butanoic, octanoic, and n-decanoic acids, all of which contribute sharp, tangy, and piquant sensory attributes [7,30].

By contrast, BB exhibited a marked reduction in acids, which declined to approximately 33%, while esters increased substantially, becoming the dominant chemical class at over 60%. The main identified esters were ethyl hexanoate, ethyl octanoate, and ethyl heptanoate. These compounds are linked to fruity and floral sensory characteristics and are likely derived from the SB [17,30].

Alcohols were not detected in CB cheese, whereas phenylethyl alcohol was found exclusively in BB, likely derived from the beer and contributing floral and rose-like notes [25]. Ketones were present at low levels in both cheeses but were slightly higher in CB, reflecting lipid metabolism and contributing mild fruity and buttery notes [31].

These results highlight the functional potential of dairy by-products as modulating agents for aroma development in cheese processing and support their valorization within circular economy frameworks [31,32]. Compared to previous studies, this study supports the idea that alcoholic or fermented liquids introduce bioactive and volatile compounds that can diversify and enhance the sensory profile of artisanal cheeses. The use of beer as a surface treatment during cheese affinage may influence both microbial community dynamics and flavor development. Beer contains a range of compounds, including ethanol, organic acids, residual sugars, hop-derived polyphenols, and yeast metabolites, that could interact with the cheese surface. These constituents may affect microbial succession by exerting selective pressures or providing additional growth substrates. In addition, volatile compounds naturally present in beer may contribute directly to the aroma of the rind and potentially interact with metabolites produced by the cheese microbiota during ripening. Although these mechanisms remain to be demonstrated experimentally, they suggest that beer washing could play a more active role in shaping cheese ripening than has been fully characterized to date. However, a key limitation of the present study is that it involved only one cheese type and one style of scotta-based beer. This controlled approach was necessary to isolate treatment effects, but it limits the generalizability of the findings. Future studies should address these limitations by adopting a broader comparative design, testing multiple cheese varieties alongside beers with diverse compositional profiles, and including investigations to better understand microbial succession and metabolite production during affinage. In this way, it will be possible to clarify whether the use of scotta-based beers has distinctive effects compared with conventional beer washes and whether this practice can be considered a reliable strategy for both valorizing dairy by-products and enhancing artisanal cheese differentiation.

5. Conclusions

The present study confirms that replacing water with beer in brine significantly modifies the cheese’s sensory traits, particularly in terms of color, aroma, and selected taste and texture parameters. Ripening techniques and brine composition appear to interact in nuanced ways, offering cheese producers new strategies to innovate and differentiate their products.

By linking scotta-based beer production with cheese affinage, Sicily can pioneer a circular, sustainable, and sensory-rich food system. The combined use of upcycled ingredients and innovative communication strategies can improve resource efficiency and enhance consumer appreciation for sustainable artisanal food products. This integrated approach supports both environmental goals and market differentiation in the premium food sector. Furthermore, the viability of this approach as a sustainable differentiation strategy for small-scale cheesemakers seeking to innovate while minimizing waste and environmental impact is investigated.