an other addition to the Cheese cave, "Greek Fetta Cheese Limos style"

I made the cheese at the beginning of the week,

Fetta is easy to make but messy messy.

I only used a little more that 1/2 the recommended Salt which seems sufficient,

Fetta by tradition is very salty, but I tasted my way through the process.

Fetta is ready for use within 5 days and keep well in the fridge after spending 30 days in the cheese cave.

the Cave is set at 10 C where as the domestic fridge is set at 2 - 3 C.,

the cave temp. is for the maturing and the domestic fridge with a much lover temp stops the maturing process.