Made from sheep's milk or a blend of sheep's and goat's milk, Feta undergoes a fermentation and brining process that gives it its characteristic taste and texture. The cheese develops a rich, slightly tangy flavor while remaining moist and crumbly. Its versatility makes it ideal for both fresh and cooked recipes.
Feta Cheese is enjoyed worldwide for its refreshing taste and ability to complement vegetables, olives, herbs, and a variety of Mediterranean ingredients.
4 liters sheep's milk or a mixture of sheep's and goat's milk
1/4 teaspoon mesophilic starter culture
1/4 teaspoon liquid rennet (diluted)
2 tablespoons cheese salt
Brine solution (water and salt) for storage
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