Faye Levy
Jerusalem Post
07-23-2004
Headline: Feta, the flavoring cheese
Byline: Faye Levy
Edition; Up Front
Section: Features
Page: 40

Friday, July 23, 2004 -- When ancient man and woman discovered the advantages of raising livestock, they found themselves in a pickle: What to do with all that milk? One solution: They pickled it.

Well, not directly. First they discovered how to make cheese by separating the whey from the curds; but the fresh curds still didn't keep long. So they put the cheese in a brine of water and salt. Thus, feta was born.

The brine's salt content preserves the cheese, as it does with pickled cucumbers.

That's why feta fanciers often buy their cheese in a plastic bucket or ...

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