Brine - this will soften the outside of the cheese over time and it may become a bit slimy if you don't change/refresh the brine every few days. We recommend storing this way for about 1-2 weeks. It can also become quite salty, be aware of this and adjust the salt percentage of the brine to suit the flavour you're after. For more help on the brine see here.
You can also store in it's own whey with salt, which lasts a bit longer than salt brine without it becoming slimy as quickly. This is due to the pH level and calcium level being more balanced. For more help on the brine see here.
Oil - we recommend good quality vegetable oil so the feta doesn't take on unwanted flavours. It's best to use 85% blended oil of any sort and only 15% olive oil. The reason for this is that olive oil has a strong taste, but if you like this then you can use it 100% and it can last for up to 3 weeks. Please also note that olive oil may solidify in the fridge.
Wrap in cling film and put in the fridge for 4 - 5 days or you can freeze it - note with freezing the feta tends to become more crumbly in texture.