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Published 2014
Feta is traditionally made from sheep’s milk or sheep’s and goat’s milk mixed, but cow’s milk is now often used. It is made in large blocks which are salted, sliced, and salted again, and packed into containers in which the cheese matures for about a month in the salty whey. The taste is sharp and, of course, salty. Teleme, made in several Balkan countries, is very similar.