Feta
was first made in Greece from sheep’s or goat’s milk. In Wisconsin,
producers make Feta from cow’s milk. Cheesemakers refer to Feta as
"pickled" because, after formation, it is packed in brine (salt and
water). The brine preserves the cheese for approximately six months
longer than most fresh cheeses.
Description:
Fresh cheese packed in brine and referred to as “pickled”. Crumbly, firm
texture. Tart, salty flavor. Crumble on salads or use in casseroles or
stuffings.
Feta
was first made in Greece from sheep’s or goat’s milk. In Wisconsin,
producers make Feta from cow’s milk. Cheesemakers refer to Feta as
"pickled" because, after formation, it is packed in brine (salt and
water). The brine preserves the cheese for approximately six months
longer than most fresh cheeses.
