Feta cheese is usually and traditionally made with sheep’s milk, or a mixture of sheep and goat milk. It has no rind, and is compact.
A soft brined cheese, this Greek icon is crumbly, with a slight grainy texture. Feta cheese has a flavor that is tangy and salty, and ranges from mild to sharp.
Feta cheese can be used in so many ways. Crumble it over your salads, or include it in your sandwiches.
A recent popular recipe is the easy Baked Feta Pasta:
The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea. Some ancient Greek literature point to sheep’s milk cheese that sounds familiarly like feta cheese.
In the Odyssey, the epic poem by Homer, and considered one of the pillars of ancient Greek literature, talks about how Polyphemus the Cyclops made cheese out of sheep’s milk. Though it did not talk about brining, it was widely believed to be a forerunner of feta cheese.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. This fresh cheese should be stored in a lidded plastic or glass container in the refrigerator. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.