Goat and sheep are prepared by mixing the different proportions of the spring. It is salty and slightly sharp because it is made by immersion in salty water. At the same time, feta cheese, which is a low fat cheese, may be in a crumbly structure or in a medium creamy texture.
It is a cheese with a small pore structure and without mold and crust. Feta cheese is known for its taste and white cheese similarity in structure. Feta cheese, which means "sliced food", is consumed extensively in European countries and Mediterranean cuisine.
How to make feta cheese?
Feta cheese is a kind of cheese that is prepared quite hard. Sheep and goat are prepared from the mixture obtained from fermentation of the broth and kept in molds. The squeezed cheese is then stored in salted water and can be consumed after three months. The rate of fat in the bowel, the yeast used, the amount of salt and the animal are the main factors determining the flavor of the feta cheese where it is grazed. Feta cheese can also be made with fermentation of sheep and cow milk outside the goat's milk.
How is feta cheese consumed?
Feta cheese has a wide use in the kitchen because it is a low fat cheese. Refreshable fresh fruit, feta cheese which can be consumed at breakfast is simply eaten with a sandwich and crumbed into omlet. Hellim is served in a fried dish, as it is suitable for cheeses like cheese, and is used in making cheese pasta.
Feta cheese, which is also preferred in making sauce, is one of the basic ingredients of a salat, known as Greek or Mediterranean salad. In the Mexican kitchen, cotija is used instead of the cheese known as cheese.
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