Fetta and how to store it

WSM · #1 05-07-2010, 10:00

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

Beckyboo · #2 05-07-2010, 10:08

I know what you are talking about. I buy it cos I like it with my salad, but lately cos its cold I have been having veges for lunch. But my 2 dogs are loving the cheese they get cos I don't like the look of it....

WSM · #3 05-07-2010, 10:25

BB - ALL your animals are sooooo well fed! Love it!

Beckyboo · #4 05-07-2010, 15:28

I know, but happy pets are good pets. Plus my little girl (Jack Rusell - Molly)is getting on now, she is 9 this year. And its good for a treat...

jlou · #5 05-07-2010, 15:29

Not a fan of fetta but can you please post some goats cheese recipes in the Maintenance recipes area???? pretty please????

mcpsych · #6 05-07-2010, 16:32

first find a goat...

WSM · #7 05-07-2010, 16:53

For you jlou, anything! Any type of goats cheese - hard or soft?

Mark - am ignoring as the first thought I had was waaaay below the belt...

kenga · #8 05-07-2010, 17:09

Vicki - going back to cow/sheep feta and leaving all the goats for the moment do you have in mind the hard [e.g. Oz], or soft [e.g. Danish] version? My mum used to keep the hard/saltier feta in the fridge in a marinade of sorts made of h20 + pinch of salt + 4-5 spoonfuls of yoghurt. It lasted for 2-3 weeks at the time.

WSM · #9 05-07-2010, 17:25

Either one Kenga. Three weeks is definitely the max!

I've heard of similar solutions but would be careful here so we're not contaminating fetta with yoghurt (if you get my drift). Water and salt is the standard solution for most brines so if you have a block of cheese (goat, sheep or cow) you can soak it in that instead of wrapping. It will however increase our salt in-take hence the suggestion to blot it on paper towel...

jlou · #10 05-07-2010, 17:45

soft goats is the only kind I have tried. I on like the South Cape one on crackers with a glass of Moet

Or with garlic in a tart.... Something healthier (less carbs) would be good....

C-JAYE · #11 05-07-2010, 21:02

Hey there Jlou - glass of Moet - my reward when I can have alcohol again! But back onto the topic - I buy crumbled fetta in a tub ans keep it until its gone! Lasts for ages!!