How Long Feta Cheese Lasts in the Refrigerator

Unopened feta lasts 1 to 2 months; opened feta lasts 3 to 5 days

The shelf life of feta depends almost entirely on whether the package has been opened. An unopened block or container of feta cheese, stored in the coldest part of your refrigerator (usually the back of a shelf, not the door), will stay fresh for 1 to 2 months past the date printed on the package. Once you open it, the clock resets: opened feta lasts only 3 to 5 days before mold or bacterial growth makes it unsafe to eat.

The reason for this difference is exposure to air and contamination. Unopened feta sits in a sealed, sterile environment—either vacuum-packed or submerged in brine. The moment you break that seal, oxygen enters the package and bacteria from your hands, utensils, and kitchen air can reach the cheese. Feta's high salt content slows this process compared to milder cheeses, but it does not stop it.

Feta stored in brine (the salty liquid it comes in) lasts slightly longer than dry-packed feta once opened, because the brine acts as a barrier against air exposure. If your feta came in brine and you have kept it submerged, you may get an extra day or two.

Key Takeaways

• Unopened feta cheese lasts 1 to 2 months in the refrigerator when stored in the coldest section, away from the door.
• Once opened, feta lasts only 3 to 5 days, even if it looks and smells normal on day 4.
• Feta stored in brine keeps slightly longer than dry-packed feta because the liquid seals out air.
• Mold on feta means the entire piece should be thrown away, not cut away like you might with hard cheese.
• Freezing feta is possible but changes its texture; thawed feta becomes crumbly and works best in cooked dishes.

Where to store feta so it lasts the full time

The coldest part of your refrigerator is not the freezer compartment—it is the shelf just above the crisper drawers, or the back wall of the main compartment. This zone stays between 32°F and 40°F consistently. The refrigerator door, where many people store cheese, fluctuates in temperature every time you open it, which shortens shelf life by days.

Store unopened feta in its original packaging. If the package is damaged or you have transferred it to a container, make sure the container is airtight. For opened feta, keep it submerged in its original brine if it came with brine. If your feta was dry-packed (no liquid), transfer it to an airtight container and cover it tightly with plastic wrap or a lid. The goal is to minimize air exposure.

Do not store feta near the back wall if your refrigerator tends to freeze items—some models have a cold spot that can ice over cheese. If you notice frost forming on your feta, move it forward one shelf.

How to tell if feta has gone bad

Feta that has spoiled shows clear signs: visible mold (white, green, or pink fuzzy growth), a sour or ammonia-like smell that is stronger than the normal tangy feta aroma, or a slimy texture. If you see any of these, discard the entire piece. Unlike hard aged cheeses, feta's soft, crumbly texture means mold can penetrate deeper than the surface, so cutting away the moldy part is not safe.

A slight change in smell or a small amount of liquid pooling at the bottom of the container does not necessarily mean the feta is bad. Feta naturally has a pungent, salty smell, and brine can separate slightly. Taste a small piece if you are unsure—if it tastes off, spit it out and throw the rest away. Trust your senses, but also trust the timeline: if it has been more than 5 days since you opened it, err on the side of caution.

Feta that has been left at room temperature for more than 2 hours should be discarded, even if it looks fine. Soft cheeses are more prone to bacterial growth at warm temperatures than hard cheeses.

Freezing feta: when it works and when it does not

You can freeze feta, but the texture changes permanently. Feta that has been frozen and thawed becomes much more crumbly and loses some of its creamy quality. The salt crystals in the cheese expand when frozen, breaking down the structure. For this reason, frozen feta works best in cooked dishes—salads, pasta, or baked goods—where the texture change is less noticeable.

If you do freeze feta, wrap it tightly in plastic wrap and then place it in a freezer bag to prevent freezer burn. It will keep for up to 3 months. Thaw it in the refrigerator overnight before using, not at room temperature. Do not refreeze thawed feta.

Freezing is most useful if you have opened a large block of feta and know you cannot finish it within 5 days. It is better to freeze half than to throw it away, even if the texture suffers.

Storing feta in brine versus dry-packed feta

Feta sold in brine (a salty liquid) is the most common form in North American supermarkets. The brine is a preservative—it keeps the cheese submerged and blocks oxygen from reaching the surface. Once opened, keep the feta submerged in this brine for the full 3 to 5 days. If the brine level drops, do not add tap water; instead, make a simple brine by dissolving 1 teaspoon of salt in 1 cup of water and add just enough to cover the cheese.

Dry-packed feta comes without liquid and is often sold in blocks or crumbles. It dries out faster once opened because there is no protective liquid layer. If you buy dry-packed feta, transfer it to an airtight container immediately and cover it with plastic wrap pressed directly onto the surface to minimize air contact. Dry-packed feta may last only 2 to 3 days after opening, compared to 5 days for brine-packed.

If you prefer the texture of dry-packed feta but want it to last longer, you can store it in homemade brine after opening. This extends shelf life and keeps the cheese from drying out.

What happens if you eat feta past its date

Eating feta a day or two past the 5-day window after opening is not automatically dangerous—it depends on how it was stored and whether it shows signs of spoilage. However, the risk of foodborne illness increases with time. Soft cheeses like feta can harbor Listeria monocytogenes, a bacterium that grows in cold temperatures and can cause serious illness, especially in pregnant people, young children, and those with weakened immune systems.

Listeria does not always produce visible mold or a strong smell, which is why the timeline matters more than appearance alone. If feta has been open for more than 5 days, the safest choice is to throw it away, even if it looks fine. The cost of a small block of cheese is far less than the cost of a foodborne illness.

If you have eaten feta that was past its date and develop symptoms like fever, muscle aches, or nausea within 2 to 3 weeks, contact a doctor and mention the feta. Early treatment of Listeria infection is important.

Frequently Asked Questions

Can I keep feta in the refrigerator door?

You can, but it will not last as long. The door is the warmest part of the refrigerator because it opens and closes constantly. Unopened feta may last only 3 to 4 weeks in the door instead of 2 months. Opened feta may spoil in 2 to 3 days instead of 5. Store it on a back shelf for the full shelf life.

Is feta still good if it smells very salty or sour?

Yes. Feta is supposed to smell salty and tangy—that is its normal aroma. If the smell is noticeably stronger or has an ammonia-like quality that is different from the usual feta smell, it may be spoiled. When in doubt, taste a tiny piece. If it tastes off or makes you uncomfortable, discard it.

What if I opened feta and forgot about it for a week?

If it has been a full week, throw it away. The risk of bacterial growth, especially Listeria, is too high after 5 days. Feta that looks and smells fine on day 7 may still harbor harmful bacteria that you cannot see or taste.

Can I store feta in regular tap water instead of brine?

Not long-term. Tap water lacks the salt that preserves feta and prevents bacterial growth. If you run out of brine, make a simple salt brine (1 teaspoon salt per 1 cup water) to cover the cheese. Plain water will cause the feta to soften and spoil faster.

Does the brand of feta matter for shelf life?

Not significantly. All feta, whether imported from Greece or made domestically, follows the same storage rules: 1 to 2 months unopened, 3 to 5 days opened. Some imported varieties may have slightly different packaging or brine formulations, but the timeline is the same.