Feta was first made in Greece from sheep’s or goat’s milk. In the US, it is primarily made from cow’s milk.
Cheesemakers refer to Feta as “pickled” because, after formation, it is packed in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses.
Feta cheese has a crumbly, firm texture and a tart, salty flavor.
HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose feta cheese made from organic milk, free from hormones.
Selecting and Storing Feta Cheese
Choose organic feta cheese and keep refrigerated. This cheese goes well with olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens.