Overview

Why is feta cheese so unique and so good at the same time! It is honestly one of my favorite types of cheese. What is yours? It may be due to a few reasons. The texture to me is fabulous. It is squeaky, milky and just so tasty. The taste is usually due to a mixture of sheep milk and/or goat milk. That is why! It is made with sheep milk and not cow milk! Also, if there is goat milk in the cheese, I am also a taker! I love goat cheese; it must be why Feta cheese is so different and delicious! However, do not celebrate too fast; it seems like goat milk cannot be more than 30% of the making of the feta cheese. The rest? Pasteurized cow milk! Nothing wrong with that, considering that most cheeses are made this way. What is particular about Feta cheese? It is that once the cheese is cut into cubes or blocks, it is salted and placed into large barrels for several days. Finally, they will be placed in a salted solution for a few months to finish the process of making the fabulous Feta cheese. I have never tried to make Feta cheese at home. As a matter of fact, I never tried to make any cheese. I have a friend, however, who owns a dairy farm and used to make me cheese curds from time to time and hang on to them very dearly. He also sued to bring me some fresh cream for my coffee. That was a different story and time. In this cookbook, we will be sharing the nutritional value of Feta cheese and very amazing recipes made with it. You may be surprised how diversified the cookbook is, bringing Feta cheese to its real value in many dishes from salads, main dishes, appetizers and even desserts!

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