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How to Make Brined, Goat’s Milk Feta


Feta is one of the most popular cultured styles for home cheesemakers to attempt — have you tried it yet? This simple method for goat’s milk, brined feta from Food52 is the perfect excuse to go wild in the kitchen, from salads to spanakopita.

Feta is one of the most popular and easy-to-make cultured cheeses: it requires a minimal amount of cheese making skill and offers rewarding, delicious results. It can be made either firm or crumbly in texture, depending on your preference and the culture used. Whether brine-cured or dry-salted, feta is most often used crumbled, cubed, or cut into slabs.

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Photo by Ed Anderson

Becca Haley-Park

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Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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