I have been dabling with feta cheese and trying to reach a palatable cheese which is not so salty. So far, texture and taste, I believed I have mastered. On to preservation side, I tried 12% as was provided in some board guidlines, but that is wicked salty and required a milk bath before eating. 8% was much better, but still salty. I guess I am at the crossroads where I need to consider extended shelf life (i.e. salty brine) or less salty cheese.
My next trial will be 5% salinity, any advice or perhaps some experiances as to life span of cheese at this lower salt level.