I've had very good success in the last two months with pressing the feta lightly -about 2 lbs- pressure for 12 hrs- and brining in a 2 lbs salt to one gallon water brine for 12 hrs. I then cut the wheel into 1/4, dunk each 1/4 into the brine to salt all exposed surfaces and stack in a sanitized glass container. I leave it unopened for one month in my normal household fridge. In that time it ages to a pleasant sharpness, and has the great crumbly feta texture.
Raw goat milk, Flora Danica culture, 86* temp from culture through to draining the curd. Culture the milk for one hour, rennet and stand for 45-60 minutes, cut curd and stir every 10 minutes from 30-45 minutes. Drain and press. When brining flip the wheel at least once. I sprinkle the top of the wheel with salt for the first segment of brining.
This method has given me the best "traditional" feta results although there are other lovely ways to make feta, such a a creamy, slicable chevre texture or a young salted curd feta, also slicable. We are eating a 3 week old washed curd feta right now. My "wildcard" cheese for the month of May.
I know....pics and all that. Maybe I can get my sis over for a few bathes or borrow the cam.