feta cheese.

If kept in brine and refrigerated, feta can last for 1 to 2 weeks. If it starts to smell sour or develops mold, discard it.

Yes, but the texture will become more crumbly and dry once thawed. It is best used for cooking or baking after being frozen.

Goat cheese (Chevre) is the best substitute for texture. Ricotta Salata or Cotija cheese can also work for their salty, crumbly properties.

Traditional Greek feta is made from sheep's milk or a mixture of sheep and goat milk. Some commercial varieties use cow's milk, but they are often milder.

Look for feta that is stored in brine, has a bright white color, and is labeled 'Product of Greece' for the most authentic flavor.

Feta is a brined cheese, meaning it is cured and stored in a salt-water solution, which acts as a preservative and provides its signature flavor.

Feta is lower in calories and fat than many other cheeses like Cheddar or Parmesan, but it is high in sodium, so it should be eaten in moderation.

Feta made from sheep or goat milk is often easier to digest than cow's milk cheese, but it still contains lactose and may not be suitable for everyone.

It is most commonly used in Greek salads, crumbled over roasted vegetables, stuffed into pastries like Spanakopita, or baked with cherry tomatoes.