📝 About This Recipe
Transform humble blocks of sheep's milk cheese into a luxurious pantry staple with this traditional salt-curing method. This recipe preserves the feta's creamy texture while infusing it with the aromatic essence of the Aegean—think wild oregano, toasted peppercorns, and bright lemon zest. It is a masterful way to extend the shelf life of your cheese while creating a tangy, salty delicacy that elevates any mezze platter.
🥗 Ingredients
The Cheese
- 1 pound High-quality Feta cheese (preferably sheep or goat milk, cut into 1-inch cubes)
The Brine Base
- 2 cups Filtered water (room temperature)
- 2 tablespoons Sea salt (non-iodized for a clear brine)
- 1 tablespoon White wine vinegar (adds a subtle brightness and aids preservation)
Aromatics & Spices
- 1 teaspoon Black peppercorns (whole)
- 1/2 teaspoon Coriander seeds (lightly crushed)
- 1 teaspoon Dried oregano (Greek variety if possible)
- 2 pieces Fresh rosemary sprigs (about 3 inches long)
- 3 pieces Garlic cloves (peeled and lightly smashed)
- 2 strips Lemon peel (pith removed)
- 1/4 teaspoon Dried red chili flakes (optional, for a hint of heat)
- 2 tablespoons Extra virgin olive oil (to top the jars)
👨🍳 Instructions
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1
Begin by sterilizing two wide-mouth pint-sized glass jars and their lids in boiling water for 10 minutes. Let them air dry completely on a clean kitchen towel.
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2
In a small saucepan, combine the 2 cups of filtered water and the sea salt. Heat over medium heat, stirring constantly, until the salt is completely dissolved.
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3
Remove the salt water from the heat and stir in the white wine vinegar. Allow the brine to cool to room temperature before using; pouring hot brine over feta will ruin its texture.
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4
Carefully cut your block of feta into uniform 1-inch cubes. If the feta is very crumbly, try using a sharp knife dipped in warm water.
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5
In a small dry skillet over medium-low heat, toast the peppercorns and coriander seeds for 2-3 minutes until they become fragrant. This releases their essential oils.
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6
Divide the smashed garlic, lemon peel, rosemary sprigs, and toasted spices evenly between the two sterilized jars.
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7
Gently pack the feta cubes into the jars, leaving about 1.5 inches of headspace at the top. Be careful not to crush the cubes as you stack them.
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8
Pour the cooled brine over the cheese, ensuring that every cube is completely submerged. The brine should reach about 1/2 inch below the rim.
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9
Tap the jars gently on the counter to release any trapped air bubbles that might be caught between the cheese cubes.
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10
Pour a thin layer of extra virgin olive oil (about 1 tablespoon per jar) over the top of the brine. This creates an airtight seal and adds flavor.
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11
Seal the jars tightly with the lids and place them in the refrigerator.
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12
Allow the feta to cure for at least 24 hours before eating to let the flavors meld. For the best taste, wait 3 to 5 days.
💡 Chef's Tips
Always use non-iodized salt, as iodine can turn the brine cloudy and affect the flavor of the cheese. If your feta is already very salty, soak the cubes in plain water for 30 minutes and drain before putting them in the brine. Ensure the cheese is always completely submerged in the liquid; any exposed cheese can develop mold. Store the jars in the back of the refrigerator where the temperature is most consistent; it will keep for up to 3 months. Don't discard the brine once the cheese is gone—it makes an excellent salty marinade for chicken or a base for salad dressings.
🍽️ Serving Suggestions
Serve alongside warm, grilled pita bread and a bowl of kalamata olives for a classic Greek appetizer. Crumble the brined feta over a fresh watermelon and mint salad for a perfect sweet-and-salty summer side. Pair with a crisp, dry Assyrtiko wine or a chilled Sauvignon Blanc to complement the acidity. Use the herb-infused cubes to garnish a bloody mary or a dirty martini for a sophisticated twist. Arrange on a charcuterie board with dried figs, honey, and toasted walnuts.