Should I store my cheese in brine/whey? Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine.  Once I've opened the container and used part of the cheese, how should I store it in the fridge to make it keep the best for the greatest time?  Specifically:


Should I store the cheeses in liquid, or dry in a covered container?
For mozzarella, should I put it away in its original whey, or put it in a clean container with fresh water?
For feta, should I store it in the brine it came in, or change the brine before putting it away?
In either case store the cheese in the liquid it came in, transferring it to a clean container and covering well. Feta lasts reasonably well, but mozzarella only keeps well for a couple of days.