Feta, feta, bo-beta.. banana fana pho feta.. fe fi fo... FETA. Yep, that was dorky. I couldn't resist. Or, more so, I couldn't get it out of my head... I'm sorry.
When our October challenge was issued, I had trouble deciding whether I would make the feta or the halloumi. Time was quite limited in October, so I knew that I wouldn't be able to make both in this month, though I had every intention of making the other cheese at some point down the line.
I ended up choosing the feta. I had been having so much success and enjoying the low-and-slow goat cheeses and, thus, wanted to continue on with that roll. Plus, feta is one of those cheeses that I would buy but never considered making (obviously, until this challenge was issued). The aggressive salt, interesting texture, and sharp brine... it just seemed like too much to mess with at home. And, just like the chevre and cabecou and many other cheeses that I have been enjoying making, it really wasn't worth stressing over. I could manage it.
