The most famous and widely eaten of all the Greek
cheeses - salty, creamy, crumbly, but sliceable and becomes drier
and saltier with age. Feta is a classic Greek curd cheese whose tradition
dates back thousands of years and is still made by shepherds in the Greek
mountains with unpasteurized milk. It was originally made with goat's or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 cut into large
slices (feta means 'slice') that are salted and then packed in barrels
filled with whey or brine for a week to several months.
A table cheese used for appetizers and as an ingredient in
cooking.
