Tamku’s Feta Cheese: Origins, Characteristics, and Usage

Origins and Production Tamku’s Feta Cheese is rooted in the rich traditions of Greek cheese-making, tracing back thousands of years to ancient Greece. The name “feta” is derived from the Greek word “fetta,” meaning “slice”. Traditionally made from sheep’s milk or a blend of sheep and goat’s milk, this cheese has been a staple in Greek cuisine for centuries. The production process involves curdling the milk with rennet, draining the whey, and aging the cheese in brine, which gives it its distinctive salty and tangy flavor.

Characteristics

• Flavor: Salty, tangy, and slightly sharp.
• Texture: Creamy yet crumbly, making it easy to break into pieces.
• Color: White, often with a slightly creamy hue.

Usage Tamku’s Feta Cheese is incredibly versatile and can be used in a variety of dishes:

• Salads: A classic ingredient in Greek salads, adding a salty and tangy contrast to fresh vegetables.
• Pastries: Used in savory pastries like spanakopita (spinach pie) and tiropita (cheese pie).
• Dips: Blended into dips like tzatziki or whipped feta for a creamy, flavorful spread.
• Grilled or Baked: Can be grilled or baked to enhance its flavor, often served with a drizzle of olive oil and herbs.
• Toppings: Sprinkled over pizzas, pastas, or roasted vegetables for an added burst of flavor.