Thousand holes in feta, what to do?

[Alice In TX/MO]

(also posted in the dairy forum)

I made feta yesterday, and I didn't have any mesophilic starter, so I used buttermilk, but followed all the other directions. The fiascofarm.com website said this was ok.

When I cut it into cubes today, the body of the cheese has lots of little holes.

According to "The Fabrication of Farmstead Goat Cheese," this is an UNcommon defect caused by bacteria.

I tasted it, and it's not bad. I went ahead and put it in the brine.

What do I do now?

[Alice In TX/MO]

Should I throw it away?

[BlueHeronFarm]

If you ever look at store-bought feta, it has some little holes. My home-made has a couple very small pockets sometimes, too. I'm not sure how many you are considering "a lot" -- but I wouldn't worry too much, myself.