Feta is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. It is traditionally made exclusively from goat's and sheep's milk, but cow's milk varieties are readily available in some areas.
It is salted and cured in a brine solution (which can be either water or whey) for 3 to several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat.
Feta cheese is covered by a protected designation of origin (PDO). It is one of the ingredients of Greek salad. |
