Traditionally, feta was made from sheep or goat’s milk, or a mixture of both. Good traditional feta has a crumbly, flaky texture, it’s not greasy, creamy or cloying. It is virginal white – cow’s milk feta has a yellowish tinge – and has a slightly sour and mildly salty flavour. It may be a cliché, but served with a Greek salad of olives, tomatoes and bread and drizzled with olive oil, it makes a fabulous summer lunch. Feta should not be unpleasantly salty. If it is too salty for your taste, soak it in cold water for 10 minutes, or up to 2 hours, to leach out the salt. It will taste much sweeter and milkier. There is an ever increasing range of feta on the market, some using more than one type of milk and many with added flavourings. The recipes on this site state either creamy (soft type) or crumbly (drier, more traditional), but the type of milk the feta is made from is an individual choice.
See Feta Tasting
Photography by Aaron McLean