Fetta and how to store it

[WSM]

Hi all

The subject of fetta was raised in a thread so thought I'd put this up to clarify.

Fetta won't keep for long periods of time. It is a growing culture that will continue to develop and hence form mould if kept for more than a week or so. Most commercial fetta cheese is 'brined' or washed in a salt/water solution and if bought in tubs you will usually find it floating in it. Try to 'blot' on a piece of paper towel before using (yep, stating the obvious).

Try to buy smaller amounts and keep sealed as well as possible as this way you'll get the absolute freshest. Try to keep the cuts in the cheese to a minimum as mould will grow in any surface, so only cut off what you need. If you are going to use in soup then portion off and freeze. Freezing WILL change the structure so is fine if you're pureeing it, but I wouldn't recommend using on a salad!

It won't keep for long periods so please be careful. Go by the manufacturers advice on the label on the 'use by' or 'best before' date. FYI - the 'best before' date is indicative only so give it a good whiff and if it smells ok then go for it. If not, ditch it.

Most of this is common sense but hope it helps.

Vicki