Randy Chandler
Feta cheese is a crumbly, white cheese with a bright, tangy taste that’s incredibly versatile and complements both sweet and savoury foods. It's made from cow's milk, which is tested for safety and quality upon arrival at the facility. It's then run through a pasteuriser and moved to the coagulator, where it takes about an hour and a half to create curd. Feta achieves much of its flavour from the lipase enzyme used in production.
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What You'll Learn
Feta is made from cow's milk
Feta is made from cows' milk. It is a higher moisture cheese that doesn't melt like other cheeses, keeping its shape when it's cooked. Feta is a crumbly, white cheese with a bright, tangy taste that's incredibly versatile and complements both sweet and savoury foods. It is also a touch less tart and a bit lighter than feta made from other types of milk. Feta achieves much of its flavour from the lipase enzyme used in production, and it takes on its distinctive saltiness from being packed in brine.
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It's a higher moisture cheese
Feta cheese is a tart, salty and tasty fresh cheese. It is made from cow's milk, which makes it a touch less tart and a bit lighter than feta made from other types of milk. Feta is a higher moisture cheese, which means it doesn't melt like other cheeses. It keeps its shape when it's cooked. Feta achieves much of its flavour from the lipase enzyme used in its production. It is also packed in brine, which gives it its distinctive saltiness.
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It doesn't melt like other cheeses
Feta cheese is a crumbly, white cheese with a bright, tangy taste that’s incredibly versatile and complements both sweet and savoury foods. It is made from cow's milk, which makes it a touch less tart and a bit lighter than other feta cheeses. Feta is a higher moisture cheese, which means it doesn't melt like other cheeses. It keeps its shape when it's cooked.
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It's tested for safety and quality
Feta cheese is made from cow's milk, which gives it a lighter and less tart flavour. Feta is a higher moisture cheese and does not melt like other cheeses. It keeps its shape when cooked.
Feta starts with great milk, which is tested for safety and quality upon arrival at the facility. The milk is then run through a pasteuriser and moved to the coagulator, where it takes about an hour and a half to create curd. Feta achieves much of its flavour from the lipase enzyme used in production. When the curd is ready, it is packed into block moulds for a day. From there, the nine-pound loaves are packed in brine, where the feta takes on its distinctive saltiness.
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It's packed in brine to create its distinctive saltiness
Feta cheese is a crumbly, white cheese with a bright, tangy taste that’s incredibly versatile and complements both sweet and savoury foods. It is made from cow's milk, which makes it a touch less tart and a bit lighter than feta made from other types of milk. Feta is a higher moisture cheese and does not melt like other cheeses, instead keeping its shape when it’s cooked.
Feta achieves much of its flavour from the lipase enzyme used in feta production. When the curd is ready, it’s packed into block moulds for a day. From there, the nine-pound loaves are packed in brine where the feta takes on its distinctive saltiness.
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