Feta cheese is classified as a soft cheese made of 45 to 60 percent fat whole sheep's or goat's milk. The better fetas are aged (but not ripened) 4 to 6 weeks, cured in a salty whey and brine. Known as a pickled cheese, the flavor of feta becomes sharper and saltier with age. It is creamy white in color with small holes, a crumbly texture, and is normally found in square cakes with no rind.
Feta is prized in salads or eaten as a snack and has the added benefit of melting quickly in hot dishes such as in filling for spanakopita or stifado.
Unfortunately, due to the great demand for feta cheese in Greece and restrictions on unpasteurized milk, you will probably have difficulty finding the real thing outside of Greece. If you do find it, it will be pricey. Most of us will have to suffer using an inferior but still serviceable imitation.
More About Feta Cheese and Feta Recipes:• Feta Cheese Storage and Tips
• What is feta cheese? FAQ
• More Cheese Articles
• Feta Cheese Recipes
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