World Flavors Cookbook

Feta Cheese

Greece's most famous cheese — a crumbly, tangy, brined white cheese made from sheep's milk (or a blend with goat's milk). A PDO-protected treasure.

Cuisine: Greece

Ingredients

• 10L sheep's milk (or 70/30 sheep-goat blend)
• Mesophilic starter culture
• Rennet
• Coarse salt for brining

Instructions

1. Heat milk to 32°C. Add starter culture and ripen 1 hour.
2. Add rennet and let set for 45 minutes.
3. Cut curd into 2cm cubes. Let rest 10 minutes.
4. Drain in cheesecloth molds for 24 hours, flipping regularly.
5. Dry-salt the cheese for 3 days, then submerge in brine.
6. Age in brine for at least 2 months before eating.