Brining, aging and the introduction of rennet gives feta its pleasant tartness.
Feta cheese has a salty, mild flavor redolent of chevre, another goat cheese. Feta has several culinary applications, most notably crumbled over salads, as part of antipasto or simply out-of-hand eating. Storing feta properly poses a few unique, yet simply managed, issues -- it must retain as much moisture as possible while stored in a brine, yet no so much as to "drown" the cheese and give it a soft consistency. Preventing oxidation while maintaining moistness is key when storing feta.
Instructions
1. Store pre-packaged feta cheese in a standard brine if not consumed immediately. Make a brine by combining 8 oz. iodized salt with 3 qt. water. Allow approximately 1/2 inch of head-space between the surface of the brine and the container lid. Brined feta will store safely for three months.
2. Store feta cheese in an airtight non-reactive container, such as a freezer bag. Remove as much air as possible when packaging the feta. Use feta within six months of freezing, and, when defrosted, use as a crumbled cheese for best results.
3. Store barrel-aged feta in a piece of parchment paper placed in an airtight plastic food storage bag or container. Wrap the cheese in the paper and secure with kitchen or painter's tape. Replace the parchment paper when it saturates with whey or protein byproduct.
4. Place feta cheese in an airtight, non-reactive jar and cover with olive oil. Allow 1/2 inch of head-space between the surface of the oil and the jar's cover.
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