Made from sheep’s milk and invented by the Greeks, feta is white, crumbly table cheese that is used in everything from omelets to pastries. Feta is best preserved in brine where air exposure is limited. If you have feta that is not in brine, a brine can be made. This recipe makes about eight cups of brine, which is enough to cover either one large, or two to four small blocks of feta--but can be multiplied for larger amounts of cheese. With brine preservation, feta can have a shelf life of up to three months.
Add eight cups of water to a saucepan.
Add a 1/2 cup of kosher salt to the water.
Bring the water to a boil on the stove. This will adequately dissolve the salt in the water.
Remove the brine from the stove top.
Set the brine aside while it cools to room temperature.
Chill the brine in the refrigerator for at least 45 minutes.
Place the feta in a plastic tub that has an airtight lid.
Fill the tub with the brine solution so that the feta is completely covered.
Store the feta in the refrigerator.
Feta without brine can also be frozen for preservation of up to three months. However, freezing will compromise some of its flavor and texture. Freezing may be ok, though, if you intend to use the cheese in melted dishes like calzones, lasagnas or spinach pies.