Feta-style cheeses are produced throughout southeastern Europe, the Mediterranean, and the Middle East—in Greece, Bulgaria, Bosnia and Croatia, Romania, Turkey, Israel, and Egypt (where the milk may come from cows or buffalo). There are three different types of feta:
Feta made primarily from sheep’s milk.
Feta made from cows’ milk in the traditional manner, which retains the characteristic crumbly texture and salty taste.
Cheese described as feta, but that is manufactured using modern ultrafiltration methods, which produce a cheese with a somewhat different structure.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.