Feta is salted and cured in a brine solution (based on water or whey) for several months and dries out rapidly when removed from the brine. Feta cheese is white and soft with a tangy, salty sharp flavour. The cured cheese easily crumbles.

It is used in salads, baked in pies, crumbled on omelettes or stuffed into fish. Consider eating feta by laying a slab on a plate, pouring a drizzle of olive oil over and a pinch of oregano on top. Scrummy with Greek olives and some small vine or sunblush tomatoes.

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