A semi-hard, compact, white, dry, crumbly cheese, with no skin and small holes, made from sheep or goat milk, cut into blocks and matured in brine to give in a sharp acidic and salty taste. It is produced in Greece and since 2002 is a protected designation of origin product.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/feta_0.jpg?itok=IZH-44hd&description=Feta
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/vasikes-syntages/salta-ntomatas-gia-pitsa
[9] https://www.gourmed.net/syntages/oles/tigania-me-piperies-ayga-kai-pariano-tyri
[10] https://www.gourmed.net/syntages/oles/amygdalopita
[11] https://www.gourmed.net/syntages/oles/koyloyrakia-sokolatas-me-karydi
[12] https://www.gourmed.net/syntages/eykoles-syntages/eykoli-tyropita-horis-fyllo