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Feta cheese is a type of cheese that originated in Greece. It is made from sheep's milk, and is typically white in color. Feta cheese is known for its crumbly texture and its salty flavor.
Feta cheese has a long history in Greece. It is thought to have been first made over 2,000 years ago. Feta cheese was traditionally made in sheep's stomachs. The cheese would be placed in the stomach, and then the stomach would be sewn shut. The cheese would then be left to ferment for several months.
Feta cheese became more widely available in the 18th century, when it began to be produced in ceramic jars. In the 19th century, feta cheese became even more popular, and was exported to other countries.
When making baked feta, one of the most important steps is to ensure that the feta is adequately marinated in flavor-infused oil. This will ensure that the feta is moist and flavorful when it is baked. Additionally, it is important to use a baking dish that allows the feta to be surrounded by the oil so that it can be cooked in the oil. As the feta bakes, make sure to keep an eye on it so that it does not burn. Lastly, when the feta is done baking, top it with a generous amount of herbs and spices for an added flavor boost.
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