Feta: Difference between revisions

Revision as of 23:43, 2 February 2004

Revision as of 23:46, 2 February 2004

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urd'''Feta''' is a classic curd [[cheese]] whose tradition dates back to [[Greece]] thousands of years ago. It was originally made with [[goat]]'s or [[sheep]]'s milk, but today much is often made commercially with [[pasteurized]] [[cow]]'s milk (the firmer cow's milk version is made for export).

'''Feta''' is a classic ct

urd [[cheese]] whose tradition dates back to [[Greece]] thousands of years ago. It was originally made with [[goat]]'s or [[sheep]]'s milk, but today much is often made commercially with [[pasteurized]] [[cow]]'s milk (the firmer cow's milk version is made for export).

Genuine Feta is still made by shepherds in the Greek mountains with unpasteurized [[milk]]. Within the [[European Union]], Feta cheese is covered by a [[Protected Designation of Origin]], but imitation Feta is now made by a number of countries, most notably throughout [[Eastern Europe]] and [[Turkey]]. It is salted and cured in a brine solution (which can be either water or [[whey]]) for a week to several months. Feta drys out rapidly when removed from the brine.