I got some enzyme delivered from the US so I attemped a feta to asses its viability\damage.
I dosed according to directions at 1\8 tiny tsp per 2 gallons.
A few days after the make, the acidified whey (kept at 28-30c long after draining) brine smells amazing, sort of like goat's milk yogurt. I would taste it but its 16% so that would just be crazy...
I didnt stir much so I got high moisture curds,after 12-14 hr of draining some were brined as soft feta and some were transfered to the cheese cave for 4-5 days on a mat to harden\lose moisture and then brined.
So in 30 days i'l know if its any good