Andy Montoya
Feta cheese is a delicious addition to any meal, but it can quickly go bad if not stored properly. One of the most common issues with feta is the growth of green mould. While some people might be tempted to simply cut off the mouldy part and continue eating the cheese, this may not be the safest option. To truly prevent mould, it is important to understand the causes and take the necessary steps to store feta cheese correctly. In this discussion, we will explore effective methods to keep green mould from forming on feta cheese and ensure its freshness and longevity.
How to prevent mould on feta cheese
| Characteristics | Values |
|---|---|
| Storage | Feta should be stored in a salty brine to retain moisture and last longer. |
| Container | Use an airtight container to avoid contamination and extend shelf life. |
| Utensils | Use a utensil or very clean hands to remove cheese from the brine. |
| Exposure to Air | Keep exposure to air to a minimum. |
| Vacuum Packing | Vacuum packing can prevent mould by excluding oxygen, which mould needs to grow. |
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What You'll Learn
Store feta in brine to keep it fresh
Feta cheese is a delicious addition to many dishes, but it can quickly go bad. To keep it fresh, storing it in brine is an effective method.
Firstly, it is important to note that feta should be stored in an airtight container in the refrigerator. This helps to avoid contamination and extends the cheese's shelf life. If you've purchased a block of feta, once you've opened the package, transfer the cheese to a jar or an airtight container. If you're working with crumbles, they can stay in their original container.
To make a brine solution, dissolve 2 teaspoons of salt in enough cold water to completely submerge the feta. You can also add more flavour by using a mixture of water and salt, or even olive oil. If you choose to use olive oil, you can add spices, herbs, and other ingredients like garlic, oregano, chillies, and lemon zest to enhance the flavour of the cheese.
Once you have your brine solution, simply pour it over the feta, ensuring that the cheese is completely covered. This helps the cheese retain its moisture and protects it from air, thus keeping it fresh for longer. Remember to always use clean utensils or your hands when removing the cheese from the brine to avoid contamination.
By following these simple steps, you can keep your feta cheese fresh and enjoyable for a longer period of time.
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Vacuum packing can prevent mould
Vacuum packing is an effective way to prevent mould growth. Vacuum-sealed bags keep all air out, which prevents mould spores from spreading and growing. This technique is often used in large collections to isolate damaged items and dry out flood-damaged materials.
Vacuum packing can be applied to food packaging as well. For example, to store feta cheese, it is recommended to completely submerge it in brine before sealing it in an airtight container and storing it in the refrigerator. This helps the cheese retain its moisture and stay fresh for longer.
Oxygen-absorbing scavengers and silica gel packs can also be used in vacuum-sealed bags to further reduce the risk of mould growth. These materials decrease the amount of oxygen present and absorb any excess moisture, creating an unfavourable environment for mould spores.
It is important to note that vacuum sealing may not always be suitable for long-term storage, as it can lead to a lack of proper ventilation, especially in clothing storage. However, when it comes to preventing mould, vacuum packing can be a highly effective solution, especially when combined with oxygen-reducing and moisture-absorbing materials.
Overall, vacuum packing is a valuable tool in the fight against mould, whether it's for preserving precious artefacts in museums, storing food items like feta cheese, or even temporarily treating mould-infested items until a more permanent solution can be implemented.
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Feta should be kept in an airtight container
Feta cheese is a delicious addition to many dishes, but it can quickly dry out and spoil. To keep your feta in tip-top condition, it's important to keep it in an airtight container.
If you've purchased a block of feta, you'll want to save any leftovers. But if you simply put the cheese into a container and into the fridge, it will dry out and become sour within a couple of days. The best way to prevent this is to store the cheese in a brine solution, which will keep the cheese moist and flavourful.
Brine is a combination of water and salt, and it's the liquid that feta cheese is often packaged in. The brine flavours and preserves the cheese, and when the cheese is fully submerged, it prevents drying out and spoilage. If you've tossed out the liquid or bought the cheese without brine, you can make your own. Simply dissolve 2 teaspoons of kosher salt in 1 to 2 cups of water, or for a stronger brine, use 1 pound of salt per gallon of water. Place the feta into an airtight container, cover it with the brine, and seal the container before putting it in the fridge.
If you're not a fan of salty cheese, you can store the feta in a milk bath. This will result in a creamier, softer cheese with a milder flavour. You can also soak the cheese in fresh water to reduce the saltiness.
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Avoid contamination with clean utensils
Feta cheese is a soft, brined cheese that is highly susceptible to mould growth and bacterial contamination. To prevent mould from growing on your feta cheese, it is important to always use clean utensils when handling it. This is because bacteria can be introduced to the cheese through contaminated utensils, which can lead to bacterial growth and toxin production throughout the cheese.
When removing feta cheese from its brine, it is important to use a very clean utensil or your hands. By doing so, you avoid introducing bacteria to the cheese and prevent contamination. Make sure to only cut the amount of cheese you need and promptly return the rest to proper storage. This will help to maintain the freshness of the cheese and reduce the risk of mould growth.
It is also important to regularly inspect your feta cheese for any signs of mould or unusual odours. Feta cheese should be inspected regularly throughout its shelf life to ensure safety. If any visible mould is detected, the entire cheese should be discarded as mould can quickly spread and produce harmful toxins. Unlike hard cheeses, it is not safe to simply cut away the mouldy parts of feta. Therefore, it is crucial to prevent contamination and mould growth in the first place by using clean utensils and practising proper storage methods.
In addition to using clean utensils, there are several other measures you can take to prevent mould growth on feta cheese. Firstly, avoid storing feta near strong-smelling foods as it can easily absorb odours. Secondly, feta cheese should be consumed within 5-7 days of opening for optimal quality and safety. It is also important to keep feta cheese dry by draining excess liquid before storing. If the brine becomes cloudy, replace it with a fresh saltwater solution to help preserve the cheese. Lastly, always store feta cheese in the refrigerator as room temperature promotes mould growth.
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Signs of mould mean it's best to throw the cheese out
Feta is a tangy, salty and slightly sour cheese that is often sold in brine. Proper storage is key to keeping feta fresh and preventing mould.
However, if you do find mould on your feta, it is best to throw it out. While it is true that mould is an integral part of the cheesemaking process, and some people may feel comfortable cutting the mould off a hard cheese, soft cheeses like feta are more porous and moisture-rich, meaning the mould will have likely penetrated deep into the cheese. While this mould may not be toxic, it will negatively impact the flavour of the cheese.
In addition, mould spores can easily permeate feta cheese, so even scraping off a fuzzy or oddly coloured section will not fully remove the mould. If you notice any other signs of spoilage, such as a change in texture, taste, or the presence of dark or green discolouration, it is best to discard the cheese.
To prevent mould from growing on your feta, ensure it is stored in an airtight container with plenty of brine, and always use clean utensils or hands to remove cheese from the brine.
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Frequently asked questions
Feta cheese can be stored in a light brine, submerged. Alternatively, dry it off and form a rind.
It is recommended to throw away the cheese. However, some people suggest cutting off the mould and consuming the rest. This is not advisable as it is difficult to know how far the mycelium has penetrated.
If you notice a change in taste, texture or appearance, the cheese has likely gone bad. Feta cheese can become overly sour, bitter, rubbery, tough or dry. It can also develop dark or green discolouration.
The shelf life of feta cheese can be extended by storing it in brine. This helps the cheese retain its moisture. When the liquid gets low, top it off with salted water and completely submerge the cheese before storing it in an airtight container in the refrigerator.
