Feta is a brined curd sheep's milk, with up to 30% goat's milk, cheese. Feta is salted and cured in a brine solution (based on water or whey) for several months. Once dry, it is white, crumbles easily, and has a tangy, salty flavor that can range from mild to sharp.

No. It's made from goat's milk, not the goat.But technically, yeah.

Most kids wont even try it because it came from a goat so no kids don't like goat cheese

Feta is one such cheese, Manouri another.

You only capitalize cheeses when you are writing abouta real brand of cheese.

Yes as long as it isn't soft, white moulded, blue or made from unpasturised milk.

Some is lumpy, most are smooth.

Goats eat goat chese because they will eat most anything (not tin cans!), but they don't usually eat dairy, they can though.

Almost every country in Europe and USA and Canada

Actually, not all cheese has lactose. Typically hard aged cheeses, such as cheddar, contain little to no lactose.

All Cabot cheeses contain zero (0) grams of lactose. Eating any aged cheese should not affect those with lactose intolerance, regardless of how much is eaten, because lactose - the major carbohydrate of cheese - totally disappears within 3 to 4 weeks after the cheese is made.

(first answer: yes yes yes)

yes, you can. it wont kill them or anything ,but vetranarians recommend not feeding them cheeses, sugary, or salty foods. btw they love grahm crackers and bannana chips.

Yes & No!!! Farmer's cheese has many different definitions. It can be made to have a cream cheese type of consistency or firmer (depending on the method & temperature to set the curd.) Farmer's cheese is the simplest of cheeses that can be made at home. The two most popular methods: 1.) milk & Acid/cultured to attain acidic pH/or add Vinegar/or add Lemon juice as Acid & Heat 2.) milk & acid/cultured to attain acidic pH & add Rennet and heat. Basket cheese is a "form of farmer's cheese" in that it usually means farmer's cheese made by the Rennet method & when draining/forming it is done with a basket or basket mold.

Jackie pitts is one of the world's major crumbly and salty goats milk cheese distributers. she was introduced to the cheese at the age of 4 and fell in love with it. it is her passion and she wants to share it with the you. she has developed many new and interesting ways of using this amazing food aditive. some of her most favorite ideas include; putting it in your clam chowder and on your morning waffles for a quick and delicious pick-me-up. for further information she can be reached for contact at 617-686-8009.

Yes, there's no restriction on what cheeses you can in whilst on Ciprofloxacin.

Well No if you want to eat it moldy and get food poisin

Is goat milk high in cholestrol

it depends on the cheese. Cheddar for example contains about 10g fat; it's one of the richest cheeses.

If in a foil package about a week. If in brine at least a month.

You cannot eat dairy products, when you're on the Paleo diet. Cheese, all cheeses, are dairy products. A good thing to ask yourself when considering what to eat: could a caveman have eaten this? Cavemen didn't milk animals (except humans-when they nursed on their mothers). So, they didn't eat dairy products.

Each ounce of cream cheese is equal to 2 Tbs, so 4 ounces would be 8 Tbs which is equal to 1/2 cup. 1/2 cup is your answer.

It depends on the recipe, but probably not. Goat cheese is more delicate flavored and not as salty. It has a different texture, too. Feta is chunky, whereas goat cheese is more crumbly. If all you're doing is crumbling it into a salad, it's probably OK (but remember that feta is much sharper tasting). But if cooking is involved, I don't think it would work well.

There are many correct names for goat cheeses.

It is fantastic - great in Greek salad, -or in chunks with big Sicilian olives, - or in smaller chunks with maranello olives, - or in chunks with pickles , or in a prosciutto sandwich, - or even on it's own - - -

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.

Yes, Parmesan cheese does contain casein. Casein is an important protein found in milk (all kinds) and although it changes shape when milk is turned into cheese it is still present, but in its coagulated state. As cheese matures and breaks down, some of the casein will begin to disintegrate. From a allergy/immunity point of view I guess enough casein, or its fragments, will still be present to trigger a response.