Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.
To further extend the shelf life of opened feta cheese in brine, freeze it: Drain feta and wrap tightly in plastic freezer wrap or place in heavy-duty freezer bag. Frozen feta cheese may lose some of its texture and flavor; the thawed cheese will be best suited to cooked dishes, such as sauces, soups and casseroles.
Once you've gobbled up all that cheese, you can use the cloudy, tangy, slightly acidic liquid to brine poultry, make sauces and dressings, or just add a little salty seasoning to whatever you're cooking up.
Opened leftover feta, left as is, will last 5-7 days in the refrigerator in both forms. However, if you store opened feta blocks in their brine, or add feta crumbles to a brine, they should stay good for about a month.
There is no need to use too much water or brine while washing, especially once the orange bacteria have become prevalent on the rind. After this, washing helps to clean off any moulds that have grown back and to maintain the correct pH and conditions for further rind development.
Soak the feta cheese in brine for 2-5 hours - as you prefer.
Epicurious explains that feta dries out quickly when it's exposed to air. As this happens, the flavor becomes increasingly sour. Submerging the cheese in brine protects it from the air, keeping it moist and balancing the flavor profile.
Buy blocks in brine, if you can.
Of the three, your best bet is the block of feta sold in a brine. This liquid protects the cheese from exposure to air, which will cause it to dry out and could make it taste sour. The brine keeps it protected.
To store feta using a minimal amount of oil: Put the cheese in the corner of a small zipper-lock bag and pour in just enough oil to come up the sides. Place the bag in a cup and press down on the cheese to force the excess oil over the top. Stored this way, feta keeps for up to four weeks.
Feta is cured in brine and often sold in brine, a mixture of salt and water. The brine intensifies the flavor, keeps the Feta soft and fresh and safe, and improves its lifespan.
Dissolve 2 tsp. salt in 1 cup water in an airtight container, then submerge the cheese in the water. The feta must be completely covered, so make more brine if you don't have enough. Seal the container and refrigerate it.
Because you store the feta in a brine solution, it is easy to over salt it. If you find that it is too salty, you can simply put the feta in some milk. The milk will draw out the salt and make it more palatable.
So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold, so it doesn't contaminate other parts of the cheese.
That's where the recipes really begin to differentiate themselves. If you give those curds a second rinse, you're starting to sweeten them. You're washing away more of the acidity. Cheddar gets one rinse, but rinsing it multiple times brings you into the creamier, milder cheeses.”
No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It's common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.
This washing process changes the make-up of the cheese. Instead of moulds and bacteria that like drier, less ammoniated and less salty conditions (like the white mould on Brie and Camembert), a bacteria that is more tolerant to humid, ammoniated, salty conditions starts to grow on the cheese.
Feta is one of the saltiest cheeses, alongside blue cheese and halloumi, according to BBC. Thanks to feta's high salt content, Science Direct cites Greek cheese as a high-sodium ingredient. Granted, the saltiness of feta is part of its appeal, though sometimes the taste can be overwhelming.
This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content and in colour and flavour according to the type of milk used.
The best way to extend the shelf-life of feta cheese is to preserve it in olive oil. Add in some of your favorite herbs and spices to make it extra special. This method will keep the creamy cheese fresh for at least two weeks in the refrigerator.
Generally speaking, feta cheese will last up to two weeks after it has been opened. This is true for both hard and soft cheeses. For best results, always store feta cheese in the refrigerator, and keep it tightly wrapped to prevent it from drying.
Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep's milk has higher levels of CLA.
Yes, you can freeze feta cheese.
In addition, feta cheese that has been frozen and then thawed will be crumblier than fresh feta, so it is better used crumbled in a recipe than served sliced.
The brine is also the flavoring agent that gives feta its salty punch, so if the feta you've picked up is already super salty, simply storing it in plain water will help keep its crumbly texture without adding any unnecessary flavor.