Patrick Oconnell
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. Feta is perishable and can get spoiled at room temperature. It is therefore recommended to store it in the fridge, submerged in brine. Feta cheese can last for about a month when stored in brine. However, if you notice any mold, dark spots, or discoloration on the surface, it is best to discard the cheese as it may not be safe for consumption.
| Characteristics | Values |
|---|---|
| Green appearance | Feta cheese can turn green due to mold. |
| Storage | Feta should be stored in the fridge, either in its original packaging or submerged in brine if already opened. |
| Shelf life | Feta lasts for 5-7 days if sealed tightly and refrigerated. It can last for about a month if submerged in brine. |
| Spoilage | Feta cheese is spoiled when it develops an irritating odor, a sour flavor, or a moldy taste. It may also become slimy or crumble easily. |
| Nutrition | Feta is a good source of calcium, phosphorus, and protein, and contains probiotics. It also contains conjugated linoleic acid (CLA), a type of fatty acid. |
| Sodium content | Feta cheese is high in sodium due to the salt added during the cheese-making process and brine storage. |
| Lactose content | Feta is an unripened cheese with a higher lactose content than some other cheeses. |
| Pasteurization | Feta made with unpasteurized milk has a higher risk of bacterial contamination, such as Listeria, and is not recommended for pregnant women. |
| Texture | Feta is a soft, crumbly cheese with a slightly grainy texture. |
| Flavor | Feta has a tangy, salty, and mildly sour flavor with a spicy finish. |
| Origin | Feta cheese originated in Greece and is traditionally made with sheep milk or a blend of sheep and goat milk. |
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What You'll Learn
Feta cheese is often contaminated with mould
Feta cheese is a popular ingredient in many dishes, from salads to pastries. It is a soft, white cheese made from sheep or goat's milk and is known for its tangy, salty flavour. While feta cheese is a good source of nutrients, it can also be high in sodium due to the brine solution used during the cheese-making process.
One of the drawbacks of feta cheese is its susceptibility to mould contamination. Feta is a moist cheese, and if not stored properly, it can easily be contaminated by mould. This is more likely to occur if the cheese is left at room temperature or exposed to air, even for a short period. To prevent mould growth, it is recommended to store feta cheese in an airtight container in the refrigerator and to consume it within a few days of opening.
If mould is spotted on feta cheese, it is important to discard the entire block and not just scrape off the mouldy portion. This is because mould can quickly spread throughout the cheese, and consuming contaminated cheese can pose health risks. In some cases, mould-contaminated feta cheese may also indicate the presence of harmful bacteria, such as Listeria, which can be dangerous for certain individuals, especially pregnant women.
To extend the shelf life of feta cheese, it is recommended to submerge it in brine. Brine is a solution of salt and water, and when feta is submerged in it, it can last for about a month in the refrigerator. This is a significant extension compared to the 5 to 7 days of storage that feta typically lasts when left unopened. However, it is important to note that homemade brine solutions may result in overly salty cheese, and it is recommended to rinse the cheese with water before consumption in such cases.
In conclusion, feta cheese is a delicious and nutritious addition to many dishes, but it is important to be aware of its potential for mould contamination. Proper storage and handling are crucial to prevent mould growth and ensure the safety of this popular cheese.
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Feta cheese is a moist cheese
Feta cheese is a renowned variety of cheese characterized by its moist and crumbly texture, offering a delightful contrast of creamy and granular consistencies. This unique texture is a defining feature that sets Feta apart from other cheeses. The moisture content in Feta cheese is an essential aspect that contributes to its distinctive traits and plays a pivotal role in the cheese's overall character and sensory appeal.
The moisture in Feta cheese is primarily attributed to its manufacturing process, which involves curdling milk, typically a combination of sheep's and goat's milk, with rennet or bacterial culture. The curds are then cut, gently ladled into molds or forms, and pressed lightly to remove excess whey. Subsequently, the cheese is brined, which contributes to its moisture content and distinctive flavor.
The moist nature of Feta cheese is a result of its high water activity and the presence of brine, which is a solution of water and salt. This brine solution not only contributes to the cheese's moisture but also acts as a preservative, inhibiting the growth of undesirable microorganisms and extending the cheese's shelf life. The moisture content in Feta cheese can vary slightly depending on the specific variety and production methods employed.
Typically, Feta cheese has a moisture content ranging from 50% to 55%, which is relatively higher compared to other types of cheese. This higher moisture contributes to the softer and more pliable texture of Feta, making it easy to crumble or cut into cubes, slices, or blocks. The moisture also influences the cheese's melting properties, as Feta can become creamy and slightly molten when heated, making it a versatile ingredient in various dishes.
The moist nature of Feta cheese also contributes to its distinctive flavor profile. The brine solution used during the production process imparts a salty taste, and the moisture helps distribute and balance the salt throughout the cheese, ensuring a consistent and pleasant savory note. Additionally, the moisture content can influence the development of other flavor compounds, contributing to the cheese's overall tangy, sharp, or nutty characteristics.
In conclusion, the statement "Feta cheese is a moist cheese" is a concise yet profound description that encapsulates one of the most defining and captivating characteristics of this beloved variety of cheese. This moisture contributes not only to its textural appeal but also enhances its flavor, making Feta cheese a versatile and cherished ingredient in cuisines across the globe. Understanding the significance of moisture in Feta cheese provides valuable insights into the intricate relationship between texture and taste, underscoring the importance of this element in the overall sensory experience.
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Feta cheese has a high sodium content
Feta cheese is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
Feta cheese is a good source of calcium, phosphorus, and protein, which promote bone health. It also contains friendly bacteria that have been shown to promote immune and intestinal health. However, due to the way it is made and the types of milk used, it could have some drawbacks. During the cheese-making process, salt is added to the curd. The cheese block is then submerged in a brine of up to 7% salt for storage. As a result, feta cheese has a high sodium content, with 312 mg of sodium in a 1-ounce (28-gram) serving, which can account for up to 13% of the recommended daily intake. If you are sensitive to salt, you can reduce the salt content by rinsing the cheese with water before eating it.
Feta cheese is also an outstanding source of good fats and is recommended by health experts worldwide. It is often used in salads, such as Greek salad, and in pastries, such as the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It is also served cooked, such as grilled, in sandwiches, or in omelettes.
It is important to note that feta cheese has a limited shelf life and can spoil if not stored properly. To extend its shelf life, feta cheese can be stored in brine or frozen. However, if left unopened, feta cheese can last for a few months to a year.
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Feta cheese is an unripened cheese
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is a staple of Greek cuisine and is used in many Mediterranean dishes. Feta is a fresh cheese, and as such, it is considered unripened. This means that it hasn't undergone a ripening or ageing process like some other cheeses. Instead, feta is typically aged for a shorter period of time, ranging from two to three months to up to twelve months.
The process of making feta involves curdling milk, usually from sheep or goats, and adding salt to the curd. The curd is then shaped and cut into cubes before being salted and placed in containers for a few days. The blocks of cheese are then placed in a salted solution and refrigerated for two months. This solution, called brine, is also used to preserve the cheese during storage.
As an unripened cheese, feta has a higher lactose content than some other aged cheeses. This is an important consideration for people who are allergic or intolerant to lactose. Feta cheese is also high in sodium due to the addition of salt during the cheese-making process and the use of brine for storage.
In terms of storage, feta can be kept in the refrigerator for 5 to 7 days if sealed tightly. However, submerging the cheese in brine can extend its shelf life to about a month. It is important to check the feta for any signs of spoilage, such as discolouration, off smells, or texture changes, before consumption.
While feta cheese is typically white, some sources mention the presence of green on the surface, indicating mould. It is generally recommended to scrape off the mould or discard the cheese if the mouldy area is too large. However, some people choose to consume the cheese even with a light tinge of green, as the unaffected areas are likely safe to eat.
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Feta cheese spoils at room temperature
Feta cheese is a soft, moist cheese with a high moisture content. This means that it is prone to growing mould and spoiling if not stored correctly. While unopened feta can be safely stored in its original packaging, once the block is cut, the cheese must be wrapped in plastic wrap, placed in a freezer bag or an airtight container, and refrigerated. If you expect to use the cheese within a few days, this method of storage should suffice.
However, if you wish to store feta cheese for longer, it is recommended to submerge it in brine. Brine is a solution of one teaspoon of salt per cup of water. Feta blocks are often sold tightly wrapped with a small amount of brine, but this is usually not enough to preserve the cheese for extended periods. By submerging the cheese entirely in brine and storing it in an airtight container in the fridge, you can extend its shelf life from a few days to several weeks or even a month.
Feta cheese should not be left out at room temperature for more than a few hours. If left unrefrigerated, feta can quickly spoil and become unsafe to eat due to the growth of harmful bacteria. Additionally, feta cheese that has been frozen should be thawed in the refrigerator or under running cool water to avoid spoilage.
Signs of spoilage in feta cheese include fuzzy green specks or a dark film of slime on the surface, a strong acidic odour, and a dry, hard, or crumbly texture. If any of these signs are present, the entire package of feta cheese should be discarded as mould spores can easily contaminate the entire product.
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Frequently asked questions
No, feta cheese should not have any green in it. If you see green on your feta cheese, it is likely mold, and you should discard the cheese.
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. It is crumbly with a slightly grainy texture and is formed into large blocks.
Feta cheese can go bad if left at room temperature. To prevent this, store it in the fridge, tightly sealed, and use within 5-7 days. If you submerge the feta in brine, it can last up to a month. Signs of spoilage include dark spots or areas on the surface, a strong acidic odor, and texture changes such as sliminess or increased crumbleness.
Feta cheese has a tangy, slightly salty, and mildly sour taste with a spicy finish that recalls pepper and ginger, along with a hint of sweetness.
