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A Few Questions About Feta.....

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A Few Questions About Feta.....

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Phoebe | | Mar 8, 2013 08:03 AM

I recently purchased an imported Feta. The description: Barrel-aged, 4 month maturation, made from sheep's and goat's milk. I found it to be less salty and more tangy than the Feta I usually purchase from PenMac. Theirs is described as atleast a 2 month maturation, and is soley made from sheep's milk. I'm interested in knowing what accounts for the flavor more. The type of milk that is used? Or is it how long the cheese is matured? Is there any rule to what type of milk is used for making Feta? I really preferred the imported. Great flavor! Thanks for any info.....

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