Disaster ... or maybe not. The pressed cheese was placed into brine; (recommended 6 hours at 45F) ... I put it in at 4 pm intending to remove it at 10 pm, but forgot until I woke at 2 am! So I got up and removed it after 10 hours brining. Oh yeah, it’s salty. It broke in half as I took it out. And it’s really crumbly. So, what I have is a wonderful feta, but I have wrapped the better-looking half and will mature it for a month. I don’t expect it to change much though. The rest is in plastic containers with olive oil awaiting a marriage with black olives, cucumbers, tomatoes and dill.