Feta

Feta

Feta: Greece

Feta is the most celebrated Greek cheddar, tenderly called 'the princess of cheeses'. The cheddar is produced using sheep's milk or a combination of sheep's and goat's milk (the last ought not surpass 30%). It is delivered in the districts of Macedonia, Thessaly, Thrace, Epirus, the Peloponnese, and Central Greece. 

Feta is generally delivered with non-purified milk, albeit these days the utilization of sanitized milk is additionally permitted. The cheddar is made in enormous square or triangle-formed shape and saved in wooden barrels or tin holders loaded up with brackish water to keep it new and to safeguard its causticity. 

The word feta implies cut in Greek, and the cheddar bears this name as a result of the shape it takes on when the curd is cut. This white, rindless cheddar contains 7% salt, making it perhaps the saltiest cheddar. The kind of feta can be portrayed as extreme and new. 

In spite of the fact that it's most ordinarily burned-through for what it's worth, feta is likewise utilized in an assortment of servings of mixed greens, for example, the renowned Greek plate of mixed greens horiatiki.