Feta cheese is one of the oldest cheeses in the world, and is said to be a genuine product from Greece. To be more specific, since October 14, 2002, feta cheese has been formally accepted as a Greek only, cheese. Feta is a soft cheese, and is made from sheep milk or a mixture of sheep and goat milk. However, in more recent times it has been made by using cow’s milk.
Here is a description of feta cheese: It is white in colour, has a delightful flavour, a bit sour to taste and rich in aroma. It is also shaped in squares. Even though it is said to be a soft cheese, it is also manufactured with a partially hard texture. Due to its superior moisture content, soft feta is more of a sweet cheese with a small amount of saltiness; it is rich in aroma and not too spicy. On the other hand semi-hard feta is saltier and spicier, having a more pronounced taste and aroma.
Feta goes through at least a two month maturation process, this being the stage of growth for the feta cheese to achieve all its quality characteristics which includes its flavour, aroma and texture. This allows the distinction from other soft cheeses of the same category.
Feta cheese is white in colour and is generally produced into square cakes. It can also vary from soft to semi hard, with a more tangy, salty flavour which can be either mild or sharp in taste.
Feta cheese can also be eaten natural with olive oil and oregano. It is also the ideal cheese that is more regularly used to fill pies. In Greek cooking feta cheese is often used mostly for gratins and pastries. Feta can also be crumbled over salads, such as their very classic Greek salad.