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Feta was first made in Greece from sheep or goat milk. In the U.S., most producers make Feta from cow's 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.

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3 Available Feta

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