The brining system by immersion proposed by Sordi is composed of vats made of AISI 316 stainless steel, equipped with a loading and unloading system of the cheese piles with hoist. The line structure is designed to meet the most stringent hygiene requirements and the laws in force. Special attention and care is paid to the automatic salt dissolution phase and to the brine process temperature controls. The brine regeneration can be carried out by filtration systems to reduce the total microbial count. The brine clarification is obtained without use of filtration or centrifugation adjuvants. The proposed filtration system is fully automated; it is a low environment impact solution able to increase the process life of brine, ensure a reliable microbial stabilization and reducing the cheese pollution risk during the salting process due to the presence of pathogenic or spoiling microorganisms.