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Feta Cheese

Feta Cheese


  • The milk is pasteurized and the cheese vat is filled.
  • Culture is added and sits for 60 minutes.
  • The curd is set for maturing.
  • The curd is cut into cubes: 10mm/20mm about 0.5”-0.7”.
  • The whey is drained through the strainer.
  • The curd is poured into the prepress table, spread evenly, covered and pressed.
  • Cut curd to cubes
  • Buckets are filled with cheese and brine is added.
  • It is ripened at room temperature (19-25°C/68-77°F) to a pH of 4.5.
  • The cheese is refrigerated for three to five weeks, depending on desired flavor and texture.

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