Summer salads with strong tasty and crumbly Greek feta: Turn that soft east eating Greek Feta into one that is strong in flavour and will crumble into a fresh salad.
Keep starter cultures up around the 3% to 3.5% which is quite high for most cheeses.
Allow approximately 1 hour between starter to rennet and another hour between rennet to cut.
24 Hours after hooping add the cheese to a salt brine for several hours and up to 48 hours depending on your salt tolerances, before vacuum packing and refrigerating for 6 weeks.
