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.
- Un-homogenised cow or sheep’s milk
- Type A or B starter
- Lipase (optional but provides a traditional flavour)
- Cheese basket (P00631 square cheese basket is recommended)
- Cheese cloth