Feta is one of the most ancient cheeses in the world. In fact, some claimit was the “first” cheese ever created. Since this was many thousands of years ago, we may never know the full story, but suffice it to say that Feta has witnessedevery major world event since the foundation of human society. Wow.
Feta is very simple – a fresh cheese whose curdis pressed and then preserved in salty brine. Stored this way, Feta can last for months, which would have served ancient people wellin the days beforerefrigeration.
Milk: Originally, Feta would have been made from sheep’s or goat’s milk. Today, mostFeta in the world is made from milder cow’s milk, as it is more plentiful (Feta is very popular).
Taste:Because of its unique preparation, Feta is a very salty cheese. If made from sheep’s milk, it is also quite full-flavored (almost gamey). When made from cow’s milk, it’s still salty, but you won’t get that nice full flavor – you get mostly salt.
Texture: Since the curd is just lightly pressed together, Feta is very crumbly, andworks beautifully as a topping to other dishes. When you put itin your mouth, however, high quality Feta will become quite creamy, not grainy.
Cooking: Feta melts well, turning soft, not gooey, and maintains its flavor when heated.
One way to serve Feta which will blow your mind is to mix it with fresh melon of any kind. It’s a life-changer. Check out this recipe, where we pair Feta, melon, and grilled Grouper (yes – FISH!) with Feta. If you think fish can’t go with cheese, this will change your mind.
