Just thought I'd throw this question our there for some feedback.
I know that you can store feta in brine for a long time but are there any other options people out there would recommend. I went on a feta making binge last weekend and made about 10 pounds over 2 batches. It has been ageing in brine for a week now and taking up space in my "cave".
I was thinking about canning it (brine or oil?) and putting it in my regular fridge but also have heard of people freezing it or vacuum wrapping. I have also seen feta for sale in jars without refrigeration.
Pro/Cons/advice welcome.
To my best knowlage, Fetta may be brined in the fridge for months.
Ziggy, sorry but no I don't know of other methods, and have never seen in jars without refrigeration.
But in local Eastern Mediterranean grocery store they have big blocks of feta in small amounts of brine, so if your volume is too big I think as now stabilized you could store in less smaller amount of brine.