El queso feta se conserva siete días abierto si lo mantienes en salmuera
El queso feta es salado y desmenuzable, común en la cocina mediterránea. Su contenido de humedad (principalmente salmuera) lo hace más delicado que quesos firmes. En condiciones adecuadas, se conserva alrededor de siete días abierto.
Authentic feta comes from Greece and is made with sheep's milk (sometimes goat's milk), which gives it its characteristic tangy flavor. Its moisture content makes it a delicate cheese that requires careful storage. Brine is essential for maintaining flavor and freshness.
When you open the package, do not discard the brine. If it is accidentally lost, soak the feta in a mixture of one teaspoon of salt and 240 milliliters of water; adjust as needed.
Always store feta in the refrigerator at less than four degrees Celsius. You can also freeze it: drain the brine, wrap it in cling film and aluminum foil, and it will keep for up to three months.
To tell if it's gone bad, look for visible signs of mold. Feta is naturally ivory or slightly off-white; if you see green or discoloration, it's old. If it smells bad, remember you have substitutes. Feta has a slightly tangy flavor, but it shouldn't be unpleasant; if it is, throw it away. Yeast can grow in feta, so if it tastes like bread, it's past its prime.
