Product Profile:

Feta cheese is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made in the tradtional style by shepherds in the greek mountains with unpasteurized milk. It was originally made using goat's or sheep's milk, but today much is often made commercially with pasteurized cow's milk.

The curdled milk (curdled with rennet) is separated and allowed to drain in a special mold or a cloth bag. It is then cut into large slices that are salted and then packed into buckets or barrels filled with whey or brine.

Feta is white in colour, usually formed into square cakes, it is a semi hard cheese but occasionaly can become a little softer, usually due to seasonal change, it has a tangy salty flavour that can range from mild to sharp depending on its age and how it has been matured. If you find your fetta is to salty, soaking it for ten minutes in cold water or cold milk will reduce its strength.

Information for this profile sourced from AOAP Staff.