Oops, sorry, 60 days not 6 months! So there could be raw feta. . .but I don’t see much on the market. Sounds like Redwood Hill has raw goat feta.

Any cheese labeled as “organic” is from animals not fed any GMO’s and they also have to be on pasture a certain period of the year. But, grassfed and organic is best.

We make raw cow’s milk feta and it’s very delicious, but, any feta you purchase in the USA is going to be from pasteurized milk, not raw. It is illegal to sell cheese made from raw milk that has not been aged for 6 months. Feta is not an aged cheese so it will always be pasteurized. If you want raw feta you have to make it yourself!

Yes, it is, as it happens with every cheese. Sea salt is added during production to make the cheese firm (because it removes water) and then it is stored in brine which is saltier than most, in order to preserve it and let it mature. Where i come from, good fetas mature for more than 4 months in brine with no other preservatives.
You can try running the slice before you eat it under some water to make it less salty, or watch out when adding salt to food or salads when using feta. Or you can store your feta in plain water instead of brine if you plan to use it in a week or two. Similar less salty alternatives are anthotiros and manouri which are softer and resemble ricotta. Recently feta manufacturers have launched fetas with less salt.

It’s too salty all by itself for my taste, but when I mix it in an omelette or in my salad I think it’s just right, and I certainly don’t have to add any more salt to my food.

Bone broth is incredibly easy to make,and should taste amazing. All you need is a crock pot. Organic chicken bones
Roast chicken at 350 for half hour. Put in crock pot add water . Put 1 tablespoon apple cider vinegar and let set for 1 hour. Add tablespoon of sea salt and add one whole onion( chopped), carrot and celery. Cover and cook on low continuously for 2 days.
This recipe has never failed me. I have my crock pot going all year. You can use beef bones to.

In Sweden, feta is produced with an enzym, no longer from calves. The enzym is made from black mold! So, it is no longer healthy!

I’d like to know this as well. Even though, I rarely consume dairy these days, I tend to be anemic, so the fact that it has B12 makes it more attractive to me but I have found Feta too salty for my taste. With the sodium count that I am seeing, I also wouldn’t recommend it to my Mother who trends toward having high blood pressure.

I am not sure all cheese is good for you, since most cheese is made from “regular” (ie cows milk that comes from those poor production forced animals), fast manufacturing instead of proper curing; and you can taste that, as I assume you are a cheese lover :) So am I, but I get mostly raw goat cheeses, grassfed raw cow cheeses or imported – since Europe still has GMO standards and while it may not be completely “pure” I trust the process and milk more.
I would get imported sheep feta at the local market’s Greek stand, what a difference in taste and flavor! then they stopped importing because of cost :( :( I would rather eat a little real cheese then a lot of crappy.

hi Pam Euker…I ordered a few varieties..flavored and the plain bone broth is good to use as a base for any other flavor…like adding it to soups..
adding fruit juices of your favorite flavors…and coconut water ..I always mix it with other 50% ..for variety of uses…otherwise the taste is not the most favorable …but great for combining…with other of your favorite tastes…like lemon , orange, and any red color fruit powders..and even red beets…or even green powdered combinations….

Pam