Overview

Feta cheese is a brined white cheese that originates from Greece. It's known for its tangy and salty flavor, crumbly texture, and versatility in various dishes. Whether enjoyed on its own, sprinkled over salads, or used in cooking, feta cheese adds a distinctive taste to any meal.

Traditionally made from sheep's milk or a mixture of sheep and goat's milk, feta is an integral part of Greek cuisine. The cheese is aged in brine for several months, which contributes to its unique flavor and texture.

Here’s how it’s made:

First, milk is pasteurized and then cooled. A starter culture of bacteria is added to the milk, which begins the fermentation process, converting lactose into lactic acid. This acidification causes the milk to curdle. Rennet is added to further coagulate the milk, forming curds.

The curds are cut and allowed to rest, releasing whey. They are then drained, pressed into molds, and cut into blocks. These blocks are salted and left to age in a brine solution for at least two months, developing the cheese's characteristic flavor and texture.

Identification

Feta cheese is typically sold in blocks or crumbled in containers. It has a white color and a crumbly texture. The cheese is usually stored in a brine solution, which helps preserve its moisture and flavor.

Feta has a tangy, salty flavor with a creamy, yet slightly grainy texture. It's firmer and less creamy than many other types of cheese, with a distinctive crumbly consistency.

There are a few different varieties of feta cheese available, each with slight variations in taste and texture:

Traditional Greek Feta: Made primarily from sheep's milk or a combination of sheep and goat's milk, it has a rich, tangy flavor.

Cow's Milk Feta: A milder flavor compared to traditional feta, often used in commercial production outside Greece.

Low-Fat Feta: Made with reduced-fat milk, this variety has a lighter texture and slightly tangier flavor.

Nutrition Info

One ounce (28g) of feta cheese contains approximately 75 calories, 4g of protein, 6g of fat, and 1g of carbohydrates. Feta cheese is a good source of calcium, phosphorus, and B vitamins, particularly B12 and riboflavin. It also contains beneficial fatty acids and probiotics, especially when made from sheep or goat's milk.

Selection

Feta cheese can be found in the cheese section of most grocery stores, often in blocks packed in brine or pre-crumbled in containers.

When selecting feta cheese, consider the following:

Type and Origin: Authentic Greek feta made from sheep's milk or a combination of sheep and goat's milk will have the most traditional flavor.

Packaging: Ensure the packaging is intact and that the cheese is stored in brine, which helps maintain its freshness.

Ingredients: Look for feta with a simple ingredient list: milk, bacterial cultures, rennet, and salt. Avoid products with unnecessary additives or preservatives.

Storage

Feta cheese should be stored in its original brine or in a similar saline solution in the refrigerator. This helps maintain its moisture and flavor. If purchased pre-crumbled, keep it in a tightly sealed container to prevent it from drying out.

Feta cheese can last for several weeks when stored properly in the fridge. If the brine solution is not available, you can create your own by dissolving 1 teaspoon of salt in a cup of water and storing the cheese in this solution.

Preparation

Feta cheese is versatile and can be used in a variety of dishes. Here are some popular ways to enjoy it:

Salads: Crumble feta over Greek salads or other fresh vegetable salads.

Baked Dishes: Use feta in baked recipes like spanakopita, quiches, or casseroles.

Spreads and Dips: Blend feta with yogurt or olive oil to make creamy spreads and dips.

Grilled: Grill or bake feta cheese with herbs and olive oil for a warm, savory appetizer.

Toppings: Sprinkle feta over pizzas, pasta dishes, or roasted vegetables.

Feta cheese adds a tangy, savory flavor to dishes and pairs well with ingredients like olives, tomatoes, cucumbers, and herbs such as oregano and mint.