Description

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.

Appearance

Chalk white

Texture

Firm, crumbly

Flavor

Tart, salty

Serving Suggestions

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.

Goes Well With

Pinot Noir, Sauvignon Blanc, Pinot Gris, Riesling, Beaujolais, pita or tortilla, olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens

Styles/Varieties

Wisconsin cheesemakers make feta flavored with tomato, basil, black pepper, garlic, herbs and dill. Plain and flavored feta is available in 5-, 6-, 9- or 10-pound tubs, 8-ounce and 1-pound containers, random-weight pieces and crumbles.

Performance Note

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.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread