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In Wisconsin, producers who make Feta use cow milk. Cheesemakers refer to Feta as “pickled” because, after formation, it is packed in brine (salt and water) which produces a tart and salty flavor and gives the cheese a crumbly, moist texture. The brine preserves the cheese for approximately 6 months longer than most fresh cheeses.
Serving Suggestions: Make a Greek pizza with red and green peppers, tomatoes, kalamata olives, and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza. Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano, and pepper. Vary the salad by using flavored Feta.
Goes Well With: Pinot Noir, Sauvignon Blanc, Pinot Gris, Riesling, Beaujolais, pita or tortilla, olives, vegetables, fruit, seafood
Weight: 8 oz.