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Video: Chees Feta
Video: How to Make Feta Cheese (with Cow's Milk) 2023, February
Chees Feta
Chees Feta

Chees Feta

Chees Feta
Chees Feta

Calories, kcal: 290 Protein, g: 17.0 Fat, g: 24.0 Carbohydrates, g: 0.0

Feta cheese is a national Greek white pickled cheese made from sheep's (sometimes with the addition of goat's) milk. Feta is not just the name of the cheese, but also an indication of the geographical origin of the product, protected by the law of the European Union. This means that only cheese produced in Greece has the right to be called Feta in the EU.

Feta cheese (from the Greek Φέτα - cut, slice, piece) is white, heterogeneous, rather soft, but elastic. Feta cannot be thinly sliced ​​and spread on bread, the cheese looks like pressed cottage cheese. The smell of Feta is rather curd, the taste is fresh-salty, you can't confuse it with anything.

The process of making Feta was described by Homer in the Odyssey. The cheese prepared by the Cyclops Polyphemus was very reminiscent of Feta, it was made from milk poured into skins of animal skins and hung in the sun or from the saddles of horses. After fermenting the milk, the whey was drained, and the curd mass was filled with sea water. Over time, skin skins were replaced with ceramic jugs, at present the cheese mass, after the whey is separated, is suspended in linen bags, therefore, often intersections of threads are visible from above on large pieces of cheese. Instead of sea water, they now use ordinary water, but sprinkle fresh cheese with salt before pouring. The ripening time for feta cheese is from two weeks to three months.

Chees Feta
Chees Feta

Calorie content of feta cheese

The calorie content of feta cheese is 290 kcal per 100 grams of product.

Composition and useful properties of feta cheese

Feta cheese contains in its composition: vitamins of group B, D, as well as minerals: calcium, zinc, manganese, iron, phosphorus and sodium, protein. Due to the presence of bacteria, the product helps to normalize the intestinal microflora, it is taken with intracellular parasites. Feta cheese is useful for anyone who needs to strengthen bones, calcium in combination with phosphorus successfully cope with this task.

There are three types of feta cheese:

  1. Mainly from sheep's milk.
  2. From cow's milk in a traditional way, which preserves the cheese's special crumbling structure and salty taste.
  3. A cheese called Feta, but made with modern methods, resulting in a cheese of a different structure.

Feta cheese harm

Feta cheese is a rather salty product, its excessive use threatens with fluid retention in the body, edema and overweight problems. Milk in cheese can cause allergic reactions.

Selection and storage of feta cheese

Feta cheese is sold in hermetically sealed plastic packages because the product must be in brine. When buying such a cheese, you need to pay attention to the expiration date and the country of origin; cheeses produced in Bulgaria, Serbia, Italy are not real Feta (calorizator). In the homeland of cheese, in Greece, Feta is sold from large barrels, where it is in the same brine in which it was aged.

You need to store the cheese in brine, cut it off as needed, keep the open package in the refrigerator and use it within a week.

To learn more about how to choose cheese, see the video clip "Choosing cheese with an infectious disease doctor", the TV show "It's great to live!"

Feta cheese in cooking

Feta cheese is an essential part of Greek salad and many Mediterranean cold cuts. The product goes well with fresh vegetables and herbs, melons and pears, and is suitable for stuffing meat and game. Cheese is often served with bread and olive oil. Feta and spinach are a favorite toppings for pies in Greece and other Mediterranean herbs. Excessive salinity of cheese can be removed by changing the brine to mineral water or milk.

For more information about feta cheese, see the video of the TV program "On the Most Important Things".

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