One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much more character than other creamy cheeses, so on taste alone it wins my heart. But there is one other reason why feta should have a permanent place on your refrigerator's shelves: how long it lasts!
Feta can last up to several months if well-wrapped or submerged in a brine. This means I always have something to reach for, whether to jazz up an omelet for dinner or put together a snack for unexpected visitors. (Although, truth be told, I don't think I've ever kept a wedge of feta longer than a few weeks because it tastes so good and there are so many ways to use it!) Feta is delicious served up just as it is, or it can be marinated in olive oil and herbs. It is an excellent melting cheese, can be tossed into any number of casseroles or pasta dishes, serves well as a garnish, and of course works beautifully in salads and with fruit.
But back to taste: feta varies considerably in taste and quality so be sure to look beyond the pre-crumbled varieties you often find in the grocery store. Our cheesemonger Nora has an excellent post on feta which will help you to seek out a truly magnificent cheese.
We love feta here in The Kitchn! Here are just a few of dozens of recipes from our archives:
• Recipe: Quick Feta and Olive Spread
• Try This: Feta Fries
• Frittata with Iranian Feta, Tarragon and Tomatoes from Shayma of The Spice Spoon (with an excellent excerpt on Iranian feta)
• Use This Feta Pesto Three Different Ways
• Watermelon, Rosemary and Feta Salad
• Sauteed Zucchini and Squash with Thyme and Feta
• Velvety Broccoli and Feta Pasta
• What's the Best Way to Use Good Feta Cheese?
Related: Looking for a Dairy-Free Alternative to Feta Cheese
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This might be a dumb question, but is it very common for people to NOT refregerate their feta? My Greek grandmother always kept hers in brine in the fridge. I've never even considered leaving it out unless it was right before serving to achieve room temp.
At first I thought, "Gosh, I keep all my cheese in the fridge. Am I a heathen?" But I think it's meant to be read as "Always keep feta cheese in stock".
Or maybe I AM a heathen....
Jess13, I think the title is misleading. I think it means to always keep some Feta on hand, rather than to store it in the fridge vs. at room temperature.
I love feta. Trader Joes makes a lovely lower fat variety that's good for the wallet too!
I thought the same thing too at first-- "don't you a keep all your cheese in the refrigerator??"
but yes, I think Dana meant that it's a cheese to always have on hand.
I thought the same thing about fridge vs. room temp!
Sorry for the confusion, everyone! Yes, the title was meant to convey that we should always have some feta on hand.
I just thought of this topic today when I went in my fridge to reach for my two week old feta for a greek salad- and it was perfect just like the first time I opened the package! Besides salads I also love mixing it in with pasta... yum :)
How do you manage to get your feta to last several months? I always buy it with brine, but after 3 weeks, 4 max it turns dark yellow and pungent and yucky-looking. I grew up in France and I'm used to moldy cheeses, but oldish feta really grosses me out.
Also, is there a type of feta that less salty than the others? I buy mine from an Armenian supermarket where they have various brands, tried them all and each of them is super salty.
Yes, please elaborate on the method for keeping feta fresh for several months!
I can barely get mine to last 2 or 3 weeks, once opened.
If you want to keep feta for longer try switching out the water or brine that it's in at least twice a week. I do this with fresh mozzarella and it seems to help. Although I've never managed to keep feta or mozzarella around for months because they get eaten.
Janet Brandt, not sure if it's the same where you are, but here in Australia basically all feta is either Greek or Danish (or rather, Greek-style or Danish-style); plus "Persian feta", which I think describes the marinade of oil instead of brine, rather than actual style. Greek is firm and crumbly and sharply salty, whereas Danish is softer and creamy, and, while still salty, seems to have a much more rounded, milder saltiness, sort of like a slightly salty cream cheese or quark. Maybe you should try this style?