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What is it?
羊乳酪是最初来自希腊的盐水中的无果，白奶酪。塞满蔬菜和馅饼的所有类型的沙拉都崩溃了，折叠成砂锅，浸入蘸酱中，与牛至和橄榄油烘烤，最常见的是，在整个餐食中都切成薄片。
羊乳酪can range widely in texture and flavor; some are soft and moist, others hard and dry. Some are crumbly, others more creamy. Some are salty, others more tangy. The differences come from how the cheese was made, whether it contains sheep’s, goat’s, or cow’s milk, and how long it was cured. Traditional Greek feta usually consists entirely of sheep’s milk, although it may contain up to 30% goat’s milk. But feta is made in dozens of other countries too, including France, Spain, Israel, Australia, and the United States, where it’s mostly made with cow’s milk.
Don’t have it?
替代农民的奶酪或墨西哥Queso壁画。
如何选择：
用绵羊和山羊牛奶制成的进口和手工制作的羊乳酪可能很美味，但您可能需要参观一家专业商店才能找到它们。幸运的是，超级市场携带大量羊乳酪，其中有些很好。无论是易碎，坚硬，干燥，还是柔软，湿润和奶油，好的羊乳酪都应该品尝和闻起来新鲜。与大多数奶酪相比，羊乳酪具有明显但令人愉悦的酸性味。如果它闻起来或味道过高，或者已经产生了胡椒的回味，那么它可能在山上。
Buying feta in whole blocks, bricks, or wedges makes sense for the same reasons that you buy Parmesan in big chunks: it stays fresher for longer, it doesn’t dry out, and its flavor packs more punch. Also, it gives you more options. Sometimes you want to slice a thick slab of feta and other times you need large crumbles. Finally, feta sold in whole pieces is often—though not always—a sign of a better-quality feta.
如何准备：
您可以通过用牛奶切割盐水来使易碎的羊乳酪更加奶油 - 每品脱盐水会做1或2汤匙。这个小技巧需要几天才能生效。您可能需要在正确的盐和牛奶恰到好处之前尝试一些批次，但是在此期间，奶酪不会受苦。
如何存储：
将羊乳酪储存在盐水中。如果没有的话，请自己制作盐水（在一品脱或更多的水中加入一些盐分），然后将羊乳酪存储在塑料容器中。大部分新鲜且储存正确的羊乳酪应持续三个星期。
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