![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilb7rpuB7mn3c4kO4lRajeJNoaLQLMAJ4FtWvYh_dIud2QSsVDjmpkMs-XD2xwxdJTjIo0QhXh_mesF_dPQwvqnT0KeZRdgFbrIudcFJyTs2WmRRdYsArp9_1oSaxmVhLUgIk2kdYbbG77/s320/Bulgarian+Feta.jpg)
I'm so into sheep's milk these days. I really like cheese made of sheep's milk. They taste more flavorful than cow milk but more delicate than goat milk.
I was not a big fan of Feta cheese. I thought they taste chalky and salty without depth in flavor.
I found this Bulgarian Feta (Sireneon) on igourmet.com and I realized I was wrong about Feta. This feta was creamy but crumbly at the same time. It was not too salty nor too acidic but had very mild milky sheep flavor. I really loved it.
Interesting article about Feta on SF Gate FOCUS ON FETA
Now I feel embarrassed that I said "I do not like Feta" without trying Feta from countries other than Greece.
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