Feta is a classic and famous Greek curd
cheese whose tradition dates back thousands of years and is still made by
shepherds in the Greek mountains with unpasteurized milk. It was originally made
with goat's or sheep's milk, but today much is often made commercially with
pasteurized cow's milk. Salted and cured in a brine solution (which can be
either water or whey) for a week to several months (this is why it is sometimes
called a 'pickled' cheese). Feta drys out rapidly when removed from the brine.
Feta cheese is white, usually formed into square cakes, and can range from soft
to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It's
fat content can range from 30 to 60 percent; most is around 45 percent milk fat.
Feta and Garlic Pate
2 garlic cloves minced
4 anchovy fillets minced
6 T. butter; softened
10 oz. cream cheese
6 oz. feta cheese
1/4 C. sour cream
2 T. green onion minced
Tabasco sauce, few drops
1 t. pepper freshly ground
Mix all ingredients together. Refrigerate for at least 4 hours to allow flavors
Either put in a crock or roll into a log. Serve with crackers.