Feta Cheese in our A-Z - Cooking Index
In Greek cuisine, Feta is a brined curd cheese traditionally made in Greece with ewe's and goat's milk.
Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie").
Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
It has an agreeable if slightly acidic taste and a rich salty flavour which it gets from having been aged in a brine bath for up to a month.
Traditional Feta is matured in wooden barrels or tin casks at cheese-making units.