Search Results for: Animal guts whole
differ from region to region, but in general, cheese from macedonia and thrace is mild, softer and creamier, less salty with fewer holes. feta made in thessaly and central greece has a more intense, robust flavour. peloponnese feta is dryer in texture, full flavoured and more open. local environment, animal
breeds, cultures all have an impact on the texture, flavour and aroma of feta. on the whole, feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. the texture depends on the age which can be extremely creamy, or crumbly dry. upon maturation of months, feta is...
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