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Mar 18, 2011 11:46 AM

Storing Feta Cheese???

I purchased Feta from an online source and it was not sent in a brine. How do I store it properly? Googled it and found to either make a brine or store it in milk. What ratio of salt to water for the brine? Any info is greatly appreciated.

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  1. I normally keep my french feta in a covered container with about 2 inches of water. I never add salt, and it will keep well over two weeks.

    1 Reply
    1. re: andieb

      I'm a big fan of French feta. Mine comes in a little tin with brine so I usually just store in the brine. Adding a little water to top it off. I have stored in plain water but it does remove a lot of the salt from the cheese. This can be a good or bad thing depending on what you're looking for taste wise. When my french feta has been sitting in plain water it has a wonderful mild sheep taste and is very creamy. A step above the average chevre goat cheese. To retain the salty taste of feta I will make a brine to store it in if I purchased it without brine.

    2. I also store my feta in water, nothing added.
      I find if I change the water occasionally I can make the feta last a bit longer as well.
      The feta is salty enough that it makes it's on brine, when stored in water.

      1. I wrap mine in parchment paper & then put it in a zip bag as I do with all my cheeses. It lasts this way but does seem to get stronger as time goes on which may or may not be a good thing. I usually buy French feta so it gets a little "sheepier".

        1. Also like the idea of just water. Only time not to is when using Bulgarian feta. Very creamy and if stored in water will get less creamy with time as will be washed away, for this type either use little water and turn the cheese daily, or use the ziploc method.

          1. My feta comes in brine, and keeps for months, even, not weeks in the lower/colder part of my fridge, whether I freshen the brine or not. I've done both with good results. If you like it less salty, give it a fresh water soak before use.