Platter of Feta

Feta was first made in Greece from sheep or goat milk. In Wisconsin, producers make feta from cow milk. Cheesemakers refer to feta as "pickled" because after formation, it is packed in brine (salt and water) which produces a tart and salty flavor and gives the cheese a crumbly, moist texture. The brine preserves the cheese for approximately 6 months longer than most fresh cheeses.

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Appearance

Chalk white

Texture

Firm, crumbly

Flavor

Tart, salty

Serve.


Make a Greek pizza with red and green peppers, tomatoes, calamata olives and crumbled feta cheese. Add diced or shredded mozzarella with the feta for a cheesier pizza. Toss cooked shrimp and pasta with feta, cottage cheese, green onion, tomatoes, oregano and pepper. Vary the salad by using flavored feta.

Pair.


Beer: Ciders & Fruit Beers, Pilsner, Weiss Beer, Lager
Wine: Pinot Noir, Red Zinfandel, Riesling, Sauvignon Blanc, Beaujolais, Pinot Gris, Gruner Veltliner

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed

X

X

Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled

X

X

X

X

X

Spooned/Spread iconSpooned/Spread

Performance Notes - Feta browns well and sautés without melting. Feta is stored in brine that helps preserve it. To make additional brine, mix 1 tablespoon salt per cup of cool water. To reduce the salt content of feta, rinse in cold water or soak in cold water or milk before serving.

Recipes with Feta


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