I bought a ‘brick’ of feta cheese aged in barrels in Greece. I told Laura I was going to preserve it until we need it when the family all gets together. The response to my statement on cheese preservation was an exasperated “WHAT FOR?” Many women find cheese an almost religious experience, by contrast, most men reserve these feelings for truly worthy culinary treats best tasted around a rotisserie barbecue.
With this little diversion behind me, I began to place my aged feta cheese in a brine solution and then into a special part of the refrigerator until needed. The brine solution most folks recommend is 1 pound of salt to 1 gallon of water and there is particular emphasis on keeping the naturally buoyant Feta submerged. I use a small plate to weigh down the cheese. (This is very similar to weighing down meat in it’s seasoned brine solution to eventually turn into corned beef.)
Although this is not a particularly difficult process, it is just one that too many folks forget. Old air dried Feta isn’t satisfactory. However, I am reminded that if you eat it all in one sitting then… then, there is no problem?
