The end isn't at hand just yet . I figure this feta won't be ready to eat until about Labor Day (Sept. 2). I do have a few iPhone pics. They'll probably show up sideways. I tasted the cheese before packing it in it's keeping brine. A tad firmer than the mark I was aiming to hit. It was quite tasty, but the lipase wasn't showing through yet. Jeff said his lipase flavor surfaced as his latest feta aged so u kept it to a light hand, especially since I used lamb lipase. Time will tell if I'll want to increase it on the next make. The salt seemed right to my taste, assertive but not aggressive. I'm hoping the 8% storage brine will keep the salt at the same level.
The jar in the middle of the last photo is Provençal chèvre in oil.
Two quarts of feta packed moderately tightly, estimating at just over 2 1/4 lbs of cheese. I left it at room temp in the storage brine for 5 days before popping it in the fridge. I'll try not to touch it other than for visual inspection until the end of the summer.