Feta is a traditional Greek soft cheese. Made from pasteurized sheep’s milk, sometimes combined with goat’s milk (the latter’s share does not exceed 30%), it is matured in brine for at least two months. Rich in protein, calcium and phosphorus, however, feta contains a lot of salt. It must therefore be consumed alternately with other dairy products, which are less concentrated in sodium.
Feta mainly provides proteins and lipids (a majority of saturated fatty acids). It contains around 20% fat. This cheese is a source of calcium and phosphorus. The use of the Sheep milk feta cheese comes perfect there.
A 30 g serving covers:
- around 20% of the recommended daily nutritional intake for an adult in calcium
- 13% of the recommended phosphorus intake
- It contains vitamins , especially B12 and B2
A portion of 30 g ensures:
- around 20% of the recommended nutritional intake of vitamin B12
- 17% of the recommended daily intake of vitamin B2
It also contains small amounts of other group B vitamins, vitamins A and D. This cheese is rich in salt: a portion of 30 g provides 20% of the maximum recommended daily intake of sodium. How to cook feta, keep it, in what seasons to taste it for an optimal flavor discover all the secrets of this delicious cheese. Feta is a cheese made from sheep’s milk or pasteurized goat’s cheese and its paste is soft.
History and characteristics of feta
From Antiquity, feta was produced in Greece from sheep’s milk, borrowed from the Italian word “fetta” meaning “slice”, its name dates back to the 17th century. It was from the 1930s that the production of feta began to develop beyond the Greek borders. France thus produced nearly 20,000 tonnes per year at the end of the 20th century. Germany and Denmark, also major producers, replace sheep’s milk with cow’s milk.
Since 2002, feta has had a European PDO (Protected Designation of Origin). Contested, the latter was confirmed by decision of the European Court of Justice in 2005. Concretely, this means that only the feta produced in Greece from sheep’s milk can bear this designation. In other words, the feta produced in France must have found another name since.
When to eat feta
The feta, is tasted as an en primeur from June to December, it is the full season of feta tasting from January to May .
Calories and nutritional info of feta
- A fresh cheese from Greece, feta is richer than other fresh cheeses such as ricotta.
- But its intakes of proteins, calcium (490 mg / 100 g) and vitamins D, A and B2 are important enough to make it an interesting food for nutritional balance.
- Be careful however with its rather high sodium content. Avoid adding salt to your feta preparations. To desalt it a little, a trick is to let it soak in water.
This Greek cheese is made from rennet curd at a high temperature and then divided after coagulation. After a few hours, the curds are cut into blocks and then rubbed with salt. The cheese is then ripened for one to two months, stored in brine (or whey). Without brine, the feta dries quickly.