It’s not known exactly when Feta was first produced but there are references to cheese-making in ancient Greece as far back as the 8th Century BC.  The Greek word ‘feta’ comes from the Italian word ‘fetta’ meaning slice.

Feta is a brined cheese, meaning it’s covered in a brine solution of un-iodised salt and water which gives the cheese a salty and tangy taste.  Its texture depends on its maturity and can range from creamy to crumbly.

Shopping list

Ingredients

• Un-homogenised cow or sheep’s milk
• Type A or B starter
• Rennet
• Salt
• Lipase (optional but provides a traditional flavour)

Specialist equipment

• Cheese basket (P00631 square cheese basket is recommended)
• Cheese cloth