Last weekend I made a batch of Feta and it seems to have turned out lovely!
I left it out of the fridge for 3 days while dry salting, and have since put it in the fridge and continued to dry salt every other day.
It is a week now and to us the cheese seems lovely. Just the right saltiness, the right amount of crumble and yet creamy and just delicious!
My question is, rather than put in brine (which always seems to melt my Feta), can I vacuum pack and still preserve the Feta with no issues? In the past I have used oil to preserve due to aforementioned melting issues but I am keen to keep the Feta exactly as it is now and wonder if vacuum sealing will achieve that?