I'm really pleased with how my first feta turned out and how surprisingly easy it was to make
My only concern is that (after five weeks) the cheese is developing a slight sliminess. I'm not too worried as it still tastes fine and I've read on this forum that it is not harmful. But I would love to know how to cure it.
I have it stored in the fridge in 8% brine made as follows
1 litre water
1/2 tsp CaCl2
1/4 tsp vinegar
Any suggestions please?