Frederic Melton
Feta cheese is a popular ingredient in many dishes, but it can be tricky to store. It is a moist cheese, and if not stored properly, it can develop green spots of mould. This happens when the cheese is not fully submerged in brine or oil. While some advise against it, others suggest that it is safe to scrape off the mould and consume the rest of the cheese.
| Characteristics | Values |
|---|---|
| Green spots | Mould |
| Shelf life | Up to a few weeks beyond the printed date if unopened; 3 to 7 days if sealed tightly and refrigerated; up to a month if submerged in brine; up to 6 months if frozen |
| Spoilage indicators | Dark spots or areas on the surface; strong acidic odour; texture changes like sliminess or crumbling; sour or unpleasant smell |
| Saltiness | Can be reduced by rinsing or submerging in water for a few hours |
Explore related products
What You'll Learn
Feta cheese storage
Feta cheese is a moist cheese, so it's important to store it properly to prevent mould from permeating it. If you've bought a block of feta cheese and don't plan on using it all at once, you can save the remaining cheese by storing it in brine. Brine is a combination of water and salt that flavours and preserves the cheese.
If your feta cheese comes packaged in brine, make sure the cheese is always covered completely by the brine. You can store it in the fridge like this for up to a month. If you accidentally throw out the brine or if your feta comes without brine, you can make your own by combining water and salt. There are various ratios suggested for making brine, including:
- 1 teaspoon of salt per 1 cup of water
- 2 cups of water with 2 teaspoons of kosher salt
- 4 cups of water to 1 cup of salt
- 1 quart of water with 3 tablespoons of kosher or coarse salt
Once you've made your brine, completely cover the feta with it and store it in an airtight container in the fridge. If you don't want to use brine, you can store feta in plain water, changing the water every second week. However, this method will not preserve the cheese for as long as brine will.
If your feta cheese is too salty, you can improve its taste by rinsing it with water or submerging it in water for half an hour before serving. You can also freeze leftover feta cheese.
Feta and Steak: A Match Made in Heaven?
You may want to see also
How to identify spoiled feta cheese
Feta cheese is a delicious and versatile ingredient, but like many dairy products, it can spoil. Consuming spoiled feta cheese can lead to foodborne illnesses, so it is important to know how to identify when it has gone bad.
Firstly, always check the packaging. If the packaging is damaged, with leaks, tears, or swelling, this could indicate that the cheese has been exposed to air or bacteria, and is therefore spoiled. If the packaging is intact, check the colour of the cheese. Fresh feta is typically white or ivory in colour, so any discolouration, such as yellowing, browning, or greenish patches, is a sign of spoilage.
Next, inspect the cheese for any signs of mould. Feta is a moist cheese, and mould can easily permeate it. If there is any mould present, the cheese is no longer safe to eat. Mould on feta can produce toxins that cause foodborne illnesses, so it is important to discard the cheese immediately.
Another key indicator of spoilage is an off-putting smell. Fresh feta should have a mild, slightly sour aroma. If your feta emits a strong, pungent, or rancid odour, it has likely spoiled and should be discarded. The texture of the cheese can also indicate spoilage. Good feta is firm and crumbly, whereas spoiled feta may become soft, slimy, or mushy. If you notice any changes in texture, it is best to throw it away.
Finally, if you are still unsure, you can perform a small taste test. Spoiled feta will have a sour, bitter, or rancid taste. If the taste is unpleasant, do not continue to consume it.
To summarise, spoiled feta cheese may exhibit discolouration, mould growth, an off-putting smell, changes in texture, or a sour, bitter, or rancid taste. It is important to inspect feta cheese regularly for these signs of spoilage to ensure it is safe to consume.
Feta and Queso Fresco: What's the Difference?
You may want to see also
Feta cheese shelf life
Feta cheese is a moist cheese that is highly susceptible to mould. It is best stored in a fridge, and as long as it is unopened, it can be safely stored in its original packaging. Once opened, feta cheese can be stored in the fridge for 5-7 days if sealed tightly.
To extend the shelf life of feta cheese, it can be submerged in brine. This will allow the cheese to stay good for about a month. To make your own brine, add 1 teaspoon of salt per 1 cup of water, or follow the recipe recommended by America's Test Kitchen: mix 1/2 cup whole milk, 1/2 cup water, 1-1/2 teaspoons table salt, and 1/2 teaspoon distilled white vinegar. Place the feta in the brine in an airtight container and refrigerate for one week.
Another option for extending the shelf life of feta cheese is to store it in olive oil. This will maintain the freshness of the cheese for two to three weeks. The fat in the olive oil creates a barrier around the cheese, protecting it from bacteria, yeast, and other microbes. However, it is important to note that olive oil will alter the taste of the cheese.
Freezing feta cheese is generally not recommended as it can negatively affect the texture, making it overly crumbly. However, some sources suggest that freezing crumbled feta cheese can be a viable option to extend its shelf life.
Feta Cheese and Constipation: Is There a Link?
You may want to see also
Explore related products
Freezing feta cheese
Feta cheese is a popular Greek cheese known for its salty, tangy flavour and crumbly texture. It is often used in salads, pastries, and other dishes, adding a delicious flavour boost. Like many cheeses, feta can sometimes develop green spots, which may raise concerns about its quality and safety. However, understanding the causes behind this discoloration can provide valuable insights into the unique characteristics of feta cheese and its shelf life, including the option of freezing it for extended preservation.
Paragraph 1:
Paragraph 2:
To freeze feta cheese effectively, it is recommended to cut it into portions before freezing. Wrap each piece tightly in plastic wrap, ensuring there is minimal air contact. This helps to prevent freezer burn and maintains the quality of the cheese. Additionally, place the wrapped feta pieces in an airtight container or freezer bag, further protecting them from air exposure and potential odour absorption from other frozen items. Label the container with the date of freezing so you can keep track of its shelf life.
Paragraph 3:
When you're ready to use the frozen feta cheese, simply take out the desired portion and thaw it in the refrigerator overnight. It is best to thaw feta slowly and gently to maintain its texture and flavour. Once thawed, unwrap the cheese and use it as you normally would. Keep in mind that previously frozen feta cheese is best suited for cooked dishes, such as baked casseroles, pies, or stuffed vegetables, where it will blend seamlessly into the recipe.
Paragraph 4:
Feta Cheese: Cow's Milk or Goat's Milk?
You may want to see also
Feta cheese nutrition
Feta cheese is a Greek cheese traditionally made from sheep's milk, although it can also be made with a combination of sheep's and goat's milk (with a maximum of 30% goat's milk). It is the most well-known of all Greek cheeses and its name, which means "slice", is thought to originate from the 17th century practice of slicing the cheese and placing it into barrels.
Feta cheese is a rich source of calcium, which is known to enhance bone health and increase peak bone mass, thereby reducing the risk of osteoporosis and other conditions involving bone mass loss. It also contains the protein alpha-lactalbumin, which has been suggested to have antibacterial and antitumor properties when bound to calcium and zinc ions. Additionally, peptides found in feta cheese have shown promising anti-cancer properties.
Feta cheese also contains histidine, a protein that combines with vitamin B6 (also present in feta cheese) to form histamine, which is part of the inflammatory process. While it is generally recommended to avoid pro-inflammatory foods, a small degree of inflammation is necessary for a healthy immune system to fight disease. Therefore, consuming feta cheese in moderation, along with a diet high in antioxidants, can contribute to a healthy immune system.
Feta cheese is also a good source of probiotics, as it contains Lactobacillus, a type of bacteria found in dairy products that can aid digestion. It is worth noting that different methods of making feta cheese can result in variations in salt and fat content. Feta cheese typically has a high saturated fat content, which should be consumed in moderation. Additionally, if the cheese becomes too salty, it can be rinsed or submerged in water for half an hour before serving to reduce the saltiness.
In terms of storage, feta cheese should be refrigerated and can be kept in its original packaging if unopened. Once opened, it should be tightly sealed and refrigerated, lasting for about 5 to 7 days. For longer storage, it is recommended to submerge the cheese in brine, which can extend its shelf life to about a month.
Drying Feta Cheese: How to Do It Right
You may want to see also
Frequently asked questions
Feta cheese that has been improperly stored may develop green spots of mould. This can occur if the cheese is exposed to air, or if it is not fully submerged in brine.
No, it is not safe to eat feta cheese with mould, including green spots. Mould can easily spread throughout soft cheeses like feta, so it is recommended to discard the entire block if mould is present.
To prevent mould from growing on feta cheese, it is important to store it properly. Leftover feta should be tightly sealed and refrigerated, and can be stored for 3 to 7 days. For longer storage, feta can be submerged in brine, which will preserve it for about a month.
In addition to mould, feta cheese can go bad if it develops an off smell, texture changes, or discolouration. If the cheese becomes dry, firm, or grainy, it has likely been stored too long or in poor conditions and should be discarded.
