I like cheese.
So, in recognition of the publication of The Oxford Companion to Cheese, I thought I would create a series of caches that pay homage to the fromage. The Companion only lists 244 of over 1400 known cheese styles but has over 850 total entries about all things cheese, from confocal microscopy to cheesemaker’s lung to Monty Python’s Cheese Shop skit.
Feta is a soft, white cheese that is commonly aged in brine and has no rind or skin. It is traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk. It is produced throughout Greece by industrial and artisanal cheesemakers as well as home cheesemakers. The high fat content of sheep’s milk imparts creaminess; goat’s milk imparts tang. It is a very common ingredient in Greek cooking from the iconic Greek “village” salad to pies, gratins and stuffings.