A couple of months ago, I bought a chunk of feta to use in a recipe. It was larger than what I needed at the time, so I wrapped the remaining piece back in the paper and then in a plastic bag (twist-tied) and put it into the sandwich/cheese/luncheon meat container of the fridge. Fast-forward to yesterday, when I remembered that we still had the cheese. Two months' of aging had produced something very interesting: no longer crumbly, the feta instead was smooth and creamy, with the beginnings of a rind. It looked and smelled like a young Brie and tasted a bit like one, and was milder than I expected. If you had presented it to someone, it would have been unlikely that they would have guessed that it started out as feta. We still have some more, so I'll continue to monitor its progress.
Adventures in cheesemaking
Started by StephanieL, Oct 01 2011 08:16 PM
3 replies to this topic
#1
StephanieL
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Posted 01 October 2011 - 08:16 PM
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck
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#2
Suzanne F
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Posted 01 October 2011 - 08:46 PM
I think that happened with some feta I had, quite a while ago. I remember it getting somewhat creamy, although I'm not sure about rind.
And as far as I can tell, I'm still alive. So if I were you, I wouldn't worry that it might kill me.
And as far as I can tell, I'm still alive. So if I were you, I wouldn't worry that it might kill me.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#3
prasantrin
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Posted 01 October 2011 - 09:17 PM
I have some feta that has been kept in brine for a few months. I changed the brine once early on, but have been to afraid to look into the container again. I wonder if I can get the same creamy result? I'll see if I can find the courage to peek at the thing.
#4
StephanieL
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Posted 02 October 2011 - 10:05 PM
I didn't keep the brine--just the original paper wrapper and plastic bag.I have some feta that has been kept in brine for a few months. I changed the brine once early on, but have been to afraid to look into the container again. I wonder if I can get the same creamy result? I'll see if I can find the courage to peek at the thing.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck
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