Hi. Check out this post about why your Feta might be melting. Hopefully it gives you some answers but if not, let us know and we’ll see what else we can suggest : )

It’s not absolutely imperative to boil the water, as long as you know you have a good, reasonably clean source of water.

Where I live, there is no real need to boil our water, but I still do just to make sure. I could just as safely get away with not doing so I’m sure.

Hi Charlie

The more whey that is expelled from the cheese, the firmer and crumblier it is. I find that to get a firmer, crumblier Feta, I need to have brined my cheese for at least a week. This isn’t usually a problem as I store my Feta in brine so while eating it fresh might give me a creamier, soft cheese, a week or two later I have lovely crumbly Feta (my preference). Also, after the make, when the cheese has been cut and salted, I leave it out on the bench for a good 2-3 days to help ripen it and expel more whey. I also find that this helps with the ‘melting’ problem Feta makers sometimes experience.

I hope that helps. Let me know if you have more questions.