I find that the feta that I buy either doesn't have enough brine, or more likely has none. I also find that even a tightly wrapped feta w/o brine will develop a slimy film and eventually a pink microbial surface, getting soft in the process. On the other hand storing the feta in a brine will allow it to last much longer, keeping it's texture in the process.
| Quantity | Item |
|---|---|
| 1 tsp | kosher salt |
| 1 C | water |
Simple as pie - 1 tsp per cup of water. Make enough to cover the cheese in whatever container you're storing it in, and maybe a bit more so that there will be enough as you use the feta up. It will get cloudy over time, but it won't go bad. Make a new batch for each new feta.