Old Salt, Just wondering if when you refer to small fetas, these have been left whole, or slabbed or cubed? I cube mine (1" cubes) and store in a moderate brine (50% dilution of saturated) after an initial overnight brine at saturated strength. They last for ages. I've also recently tried taking some out of the dilute brine, rubbing with salt and storing (dry) in a sealed container in the fridge. So far they've lasted more than a month. They certainly stay crumbly that way, and I just rinse before using. Like Kern said, whatever works for you!