How do I prevent my feta from melting/going slimy?

by Kelsey

Your feta may develop a slightly melted or slimy feeling on its outer layer when stored in brine.

There are a number of ways to prevent this from happening, including;

  • Use your whey, with the salt added, instead of water to make your brine. Your whey should have the correct pH and calcium balance for your cheese.
  • Add a little calcium chloride to your brine to balance the calcium levels.
  • Add vinegar or citric acid to your brine.
  • Age your cheese at room temperature for at least 3 days after dry salting, so the surface of the cheese toughens and the acidity is high enough to withstand the brine.
  • Ensure you change your brine every couple of days or so.
  • Flip your cheese if the brine is not covering all sides so different sides are getting submerged instead of the same side becoming slimy.