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"My local supermarket sells chunks of feta cheese in a container with liquid brine. I like to eat the cheese in a Greek salad, but I&amp;#039;m not sure what else to do with it. And how do I store it at home? Feta, a classic Greek cheese traditionally made from sheep&amp;#039;s or goat&amp;#039;s milk, is now available in a milder, less bitter version made from cow&amp;#039;s milk. But whether you choose a creamy Bulgarian feta or a firmer Greek or American one, the zesty cheese is more than a wonderful addition to vegetable and fruit salads. You can use it in just about any recipe that calls for cheese. Add it to cooked rice or tomato-based pastas; use it as a topping for baked potatoes or as a filling for omelets; crumble it over tomato sandwiches; or simply serve it as a table cheese along with olives, bread, grilled vegetables, and salami. Feta that is sold crumbled should be stored in an airtight container and used within a few days. When it&amp;#039;s sold in chunks in vacuum-sealed plastic packages, it should be stored wrapped in plastic or in airtight containers and used within 1 to 2 weeks. Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a20773/feta-cheese-1101/>