Storing your Feta in Brine is the most common way to preserve this cheese, but what do you if your Feta ends up too salty to enjoy?
Everyone enjoys different levels of salt and Feta is a cheese that has a saltier taste associated with it due to the aging method and the usual preservation method.
In fact if you ever get the chance to eat a traditional Feta from Greece or Cyprus, it’s likely the cheese will be much more salty than any other Feta you’ve eaten.
But, after the hard work you put into your Feta, it can be disappointing when you end up with a batch of cheese that is inedible because of too much salt. Read more
Most cheese recipes require salt to be added, rubbed or soaked in at some stage in the cheese making process.
Salt is an important part of cheese making and has multiple purposes including assisting in drawing out whey, preserving the cheese and protection against undesirable moulds.
You’ve made a lovely batch of Feta. It’s been salted and aged and now you want to store it for use later on.
You’ve followed the instructions and put it in a salty brine. A few days later, it starts to soften, go slimy and ‘melt’ in the solution.
Why does your Feta brine solution make your Feta melt?