Traditionally made from sheep’s milk or a mixture of sheep and goat’s milk, most Fetta sold around the world today is partly or wholly made from cow’s milk.
It’s not known exactly when Fetta 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.
Fetta 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
- Fetta Starter
- Calcium
- Rennet
- Salt
- Lipase (optional but provides a traditional flavour)
Specialist equipment
- Cheese basket (P00631 or P00632 square cheese basket is recommended)
- Cheese cloth
- Thermometer
- Curd Knife & Scoop
- Maturing Container
Make your very own with our Fetta and Halloumi Cheese making kit
Download Fetta recipe here Fetta Recipe
