What is feta?
Feta, the most famous of Greek-style cheeses, is a brined curd white cheese type that is traditionally made from sheep's milk, or a combination of sheep and goat's milk. However, our Wisconsin cheesemakers use cow's milk to craft the perfect flavor and texture. Feta has a crumbly texture and is produced in square cakes with no rind. Feta's tangy, salty flavor is the result of aging this soft cheese in a mixture of whey and brine for 2 to 12 months. The longer it ages, the sharper and saltier it becomes.
Are there different kinds of feta?
While Greek feta is the most well-known variety there are several different types of cheese that also are marketed as feta. Bulgarian feta is saltier and creamier than the Greek original, while French feta is less briny, with a milder flavor and creamier texture. Wisconsin feta is always a crowd pleaser as it is less assertive, tart or gamy, a bit lighter, and a whole heck of a lot fresher than its European counterparts as its made right here in the state of cheese.
Why is feta sold in brine?
Feta is traditionally sold submerged in a container of salty brine – the same solution that it's aged in. The brine in the packaging keeps the cheese from drying out before it is served. However, brine is not always necessary for this fabulous cheese. Wisconsin feta is sold in a variety of ways including cryovac packaging as well as in crumbles!