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Article: Feta accompli
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- May 15, 2002
- Author:
CopyrightCopyright 2002 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Feta accompli
Greek-style cheese's pungent personality enlivens everything from
dips to desserts
By CATHY THOMAS Orange County Register
Wednesday, May 15, 2002
In ragtag crumbles or genteel chunks, feta cheese gives a frisky
flavor edge to food. Its salty, sour-sweet sharpness gives a classic
Greek salad its signature taste; romaine, olives, cucumbers and red
onions would be just another salad without feta's tart earthiness.
Feta dates back thousands of years in Greece, where it's made with
goat's or sheep's milk. Today, in America, it generally is made
commercially with cow's milk.
This rindless, bedsheet-white cheese is cured and stored in a
brine made with salt and either water or its own ...