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Feta Cheese - A Tangy Cheese from Greece

By , About.com Guide

Feta Cheese

Feta Cheese

Donna Pilato

Country and Region of Origin:

Greece

Type of Cheese:

Traditionally an unpasteurized sheep's and/or goat's milk cheese, but in recent years more frequently made with pasteurized cow's milk. It's a very white cheese that is normally sold in a block.

Texture:

Ranges from soft to semi-hard; crumbles easily.

Rind:

None.

Tasting Notes:

Very salty and tangy. Usually very moist because it is cured in a brine solution.

Wine Pairing:

Pair with a light, fruity wine such as a Beaujolais.

Serving Suggestion:

This cheese is often crumbled on salads for a zesty addition. It's a main ingredient in many savory, Greek pastries. It can also be marinated with other Mediterranean flavors and served as an appetizer.

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