Feta Cheese What Is It Made Of

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After the curds are formed, they’re scooped into molds and left to drain. But the real transformation happens when they’re dunked into a saltwater brine. This isn’t optional; it’s the soul of feta.

That brine—usually about 7% to 8% salt—does two jobs. First, it preserves the cheese, allowing it to age for at least two months. Second, it infuses every crumbly bite with that distinctive salty punch.

Homemade Feta Cheese Recipe

Fun fact: the longer feta sits in brine, the more crumbly and sharp it becomes. Young feta is soft and mild; aged feta practically shouts in your mouth. It’s like the cheese equivalent of a teenager growing a crusty attitude.

Goat’s Milk vs. Sheep’s Milk: The Great Debate

You might be thinking, “But what about the goat’s milk? Doesn’t that make it taste goaty?” Not really. The sheep’s milk is the star—it’s richer, creamier, and higher in fat. The goat’s milk adds a subtle, grassy tang that keeps things interesting.

Sheep’s milk has nearly double the fat of cow’s milk. That’s why feta feels luxuriously smooth, even when it’s crumbling into a thousand pieces in your hand. It’s a delicious contradiction.

Goat’s milk, on the other hand, has a sharper, slightly gamey note. Some people hate it; I think it’s the reason feta isn’t boring. It’s the sassy friend at the party that says something unexpected.