Made some goat milk Feta over the weekend and decided to try the brine aging method this time around. I set aside a small amount of unbrined cheese to compare to the brined cheese. The brine recipe I used called for 5 Tbsp of salt per 20 oz of whey. I used kosher salt since the recipe didn’t specify. After only a couple of days there is a noticible difference in the flavor. The unbrined Feta tastes good but still needs a week or so to develop and firm up. The brined Feta already has some depth of flavor and has a firmer texture. In my opinion, if you’re going to make Feta, this is the way to go…..