This tangy, salty treat from Greece may only have come into vogue here in recent years but it has been the cheese of choice along the Mediterranean for centuries. What makes it different from other cheeses is that it is cured in brine, giving it a unique, sharp taste. (It is sometimes called pickled cheese.) Traditionally, Feta was made from sheep or goat's milk but these days it is often made with cow's milk. The cheese curds are salted, sliced, packed in barrels with whey or brine and then pressed into square cakes. Feta ranges from soft to semi-hard, with a crumbly texture and rich, strong taste that becomes sharper with age.
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