Feta cheese, a popular Greek cheese made from sheep's milk or a sheep-goat mix, is known for its unique crumbly texture and briny taste. Its low moisture content and high acidity prevent it from melting like mozzarella or cheddar. Instead, feta maintains its shape, softening slightly but not transitioning into a gooey state. However, when baked or mixed with other ingredients, feta can become creamier and its flavor can soften, making it a versatile ingredient despite its melting limitations.
Feta cheese remains firm when heated due to its low fat and higher acidity, resulting in a crumbly texture rather than a melty consistency.
Unlike mozzarella, feta’s higher acidity and lower moisture content prevent it from melting smoothly, altering its reaction to heat.
While feta does not melt like other cheeses, it can still be deliciously warm and creamy when baked, enhancing its flavor.
Feta cheese is unique for its briny flavor and structure, which highlights the importance of composition in how different cheeses react to heat.
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