Crumbly feta cheese
Alcoholic beverages
Although often associated with Greece, many Balkan countries make feta cheese, too. It is traditionally made with sheep’s milk, goat’s milk, or a combination. This version is made with goat milk (though you can substitute cow or sheep milk) and a small amount of the enzyme lipase added to emulate the deepened flavor of sheep milk. I like to dry-salt this cheese for 5 days -- this allows the expelling whey to create a natural brine.
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