The Method to Prolong the Shelf Life of Feta Cheese

Feta sprinkled on a salad.

Feta cheese is a fresh cheese made from sheep's or goat's milk. Like all fresh cheeses, feta naturally has a short shelf life—usually about five to seven days under refrigeration. While feta cheese can be frozen, the texture of the cheese will change dramatically. Frozen feta is best used in recipes where the food is cooked and the cheese melted. There are several other tricks you can try to extend feta's shelf life.

Things You'll Need

• Plastic wrap
• Cheesecloth
• Sponge
• Airtight container
• Jar with tight-fitting lid
• Olive oil
• Fresh herbs

Instructions

Prolonging Feta in the Refrigerator

1. Once the feta cheese is opened, wrap it in plastic wrap. Press out as much air as possible.

2. Dampen a clean sponge (or piece of sponge) and wring out the excess moisture. Wrap the sponge in cheesecloth and place it on the bottom of an airtight container.

3. Place the plastic-wrapped feta on top of the sponge. Place the lid on the container and seal it tightly.

4. Store the feta in the refrigerator in the crisper section.

5. Ensure that the sponge remains damp to help keep the feta moist. The shelf life of the cheese can be extended by a week or more using this method.

Marinate the Feta

1. Break a piece of feta cheese into small pieces (about 1 inch to 1.5 inches each).

2. Place a layer of fresh herbs on the bottom of a glass jar. Some herbs to consider are basil, oregano, thyme, bay, fennel and rosemary, but any favorite herb will work fine alone or in combination.

3. Place a layer of feta on the top of the herbs. Repeat the layers until the jar is full.

4. Fill the jar with olive oil, making sure that the cheese and herbs are completely covered. Place the lid on the jar and secure it in place. The marinated feta will keep for months on the pantry shelf, provided it remains covered in oil.

Tips & Warnings

• Marinated feta can be used in salads, sprinkled on pastas or any dish that could use a little bit of extra flavor.

• Do not add garlic to your marinated feta. Preserving garlic in room-temperature oil at home carries a risk of botulism.

References

• "Goats Produce Too! The Udder Real Thing Volume II Cheese Making & More" by Mary Jane Toth, 1998
• "Home Cheese Making: Recipes for 75 Delicious Cheeses" by Ricki Carroll, 2002