I brine in whey, 1 cup Kosher salt per gal whey. Let the whey acidify at room temp for 2 hrs after the make, then salt, then refrigerate.I add the cheese after it has been cut into cubes and has been sitting, salted on the outside, for 3 days in a covered container at room temp. I refrigerate the cheese in the brine for 30 days( at least) before eating. Never any melting or other probs. I am eating some now that was made in July. It's better now than it was at 30 days. MY feta tastes great! This is the simplest cheese that I have encountered to make better than you can buy.