Fetta is classified as a fresh unripened cheese. It is traditionally made from sheep or goat’s milk, but today is more commonly made from cow’s milk. It is shaped into large blocks that are salted, sliced and salted again, then packed in whey for about a month before sale.
Fetta has a moist, often crumbly, texture that varies from soft to firm, depending on the manufacturer. Fetta is best eaten within a couple of days of buying or opening.
To store, place the cheese and any accompanying brine (liquid) in a sealed container – glass or china is preferable, as some plastics can absorb fats and odors. Fetta can also be covered with olive oil with the addition of herbs or peppercorns.
Freezing fetta is not recommended, unless it is to be used in cooked foods such as pastries, quiches or pies.