How to Make Feta

Feta, similar to white cheese, is a brined curd cheese traditionally made from Greece. Since last few years, Feta name has been protected as the product of designation of origin and hence Feat name can be used only for the cheese made in a traditional way from certain areas of Greece and made from Sheep' milk or a mixture of sheep's and goat's milk. Similar to feta, white brined cheese made from cow's milk are found in many regions of Europe.





Feta is typically and aged crumbly cheese produced in blocks and it has a slightly grainy texture. Apart from being used as table cheese, feta is also used in salads, pastries, baked dishes, cheese pie, and spinach pie. Feta is also served cooked or grilled as part of sandwich or as salty alternative to other cheese in variety of dishes. Feta is soft or sometime semi-hard, usually formed in square cakes, with small holes and no skin. Flavor is tangy and salty, which may range from mild to sharp. Feta has a minimum fat content of 43% and maximum moisture content of 56%. Feta is usually salted and cured in the solution of brine for several months and once taken out, it dries out rapidly. Curdled milk with rennet is separated and left to drain in a cloth bag or special mold to produce Feta.