Feta Cheese

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.