I made up some feta a few days ago and followed my normal recipe, draining the cheese in a mould, then placing on a rack to drain, then drying for a few days. At this stage, I put it in a 23% brine solution for the time recommended in Mastering Artisan Cheesemaking. I then put it in a 10% brine solution and into the fridge to cool down as I intended vacuum sealing the cheese in bags.
The cheese felt a bit spongy and not like feta but I felt that brine maturing it would make it more like traditional feta.
On vacuum sealing it this morning, I noticed an interesting phenomenon that I thought I'd share.
When the vacuum was drawing out the air prior to sealing a lot of air bubbles came out of the cheese. When the seal was made and the vacuum released, the cheese compressed and suddenly became the texture that I associate with feta.
I haven't cut it open yet as I want to let it mature for a while in the brine. Will post a picture here when I do.
My reason for posting this here is that after normal draining and some drying, it may be worthwhile experimenting with using a vacuum to modify the texture of appropriate cheeses. I use the same technique with fruits such as watermelon to give a very interesting texture.
Has anyone else tried this with cheesemaking?