Ingredient

Cheese, feta

The Tangy Delight: Feta Cheese

Feta cheese is a soft, brined cheese made from sheep's milk or a combination of sheep's and goat's milk. It has a crumbly texture and a tangy, salty flavor. The cheese is typically white in color and has small irregular holes throughout. Its distinct taste and creamy consistency make it a popular choice for salads, pastries, and savory dishes.

Milk and milk products (dairy)› Cheese› Brined cheese (feta-type and similar)› Soft brined cheese (feta type)

Tangy and salty with a creamy undertone.

Origins and history

Feta cheese originated in Greece and has been a part of Mediterranean cuisine for centuries. It is believed to have been made since the time of Homer, around the 8th century BC. Feta cheese holds cultural significance in Greek cuisine and is often used in traditional dishes like Greek salad and spanakopita. It is also popular in other Mediterranean countries like Turkey and Bulgaria.

Nutritional information

Feta cheese is a good source of calcium, protein, and phosphorus. It is relatively low in calories and fat compared to other cheeses. A 1-ounce (28g) serving of feta cheese provides approximately 75 calories, 4 grams of protein, and 6 grams of fat.

Allergens

Feta cheese is made from sheep's milk or a combination of sheep's and goat's milk, making it unsuitable for individuals with dairy allergies or lactose intolerance.

How to select

When selecting feta cheese, look for a cheese that is firm but crumbly, with a fresh and slightly tangy aroma. Avoid cheese that appears overly dry or has a strong ammonia smell. Opt for feta cheese that is sold in brine, as it helps maintain the cheese's moisture and flavor.

Storage recommendations

To maintain the freshness and quality of feta cheese, store it in the refrigerator in its original packaging or in an airtight container. Keep it away from strong-smelling foods to prevent flavor absorption. Consume within a week of opening for the best taste.

How to produce

Feta cheese is typically produced by fermenting sheep's milk or a combination of sheep's and goat's milk with the addition of rennet. The curd is then cut into small pieces, drained, and placed in brine for several weeks to develop its characteristic flavor and texture.

Preparation tips

Feta cheese can be crumbled over salads, used as a filling in pastries like spanakopita, or melted into dishes like baked pasta. It pairs well with ingredients like tomatoes, olives, and fresh herbs. It can also be enjoyed on its own with a drizzle of olive oil and a sprinkle of herbs.

Culinary uses

Feta cheese is commonly used in Mediterranean cuisine, particularly in Greek, Turkish, and Bulgarian dishes. It is also popular in salads, sandwiches, and wraps around the world.