After two days, the cheese should become tougher and can now be aged in a brine solution in the refrigerator. Age in brine for one to four weeks. Not all of the salt will get dissolved. Place the cheese into a crock or dish with a lid. Cover the cheese with the brine solution.
Cheese needs to be immersed in the brine.
Feta is traditionally a very salty cheese and is best eaten crumbled over a salad or used in small amounts in other dishes. Some of the saltiness can be removed by soaking in fresh milk overnight. Mary Jane Toth is the author of Caprine Cooking. This page optimized for reading by the visually impaired.