Feta Cheese

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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.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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