Kamil Perry
Athenos Feta Cheese is a traditional Greek cheese that is made with simple ingredients and extra care to create a perfect creamy and tangy taste. It is made from pasteurized part-skim milk, salt, enzymes, and natamycin (a natural mold inhibitor). Feta cheese is a good source of calcium and protein but is also high in calories, saturated fat, and sodium. Athenos offers a fat-free version of their feta cheese, which is made with pasteurized skim milk, salt, cheese culture, natural flavor, enzymes, artificial color, vitamin A palmitate, and natamycin. So, while Athenos Feta Cheese does contain dairy, we can explore further whether their fat-free version is a suitable option for those seeking dairy-free alternatives.
| Characteristics | Values |
|---|---|
| Type | Feta Cheese |
| Brand | Athenos |
| Variants | Traditional Feta Chunks, Fat-Free Crumbled Feta Cheese |
| Ingredients | Pasteurized Part-Skim Milk, Salt, Cheese Culture, Natural Flavor, Enzymes, Artificial Color, Vitamin A Palmitate, Powdered Cellulose, Natamycin |
| Nutritional Concerns | High in Calories, Saturated Fat, Sodium |
| Dairy | Yes |
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What You'll Learn
Athenos Feta Cheese is not dairy-free
Feta cheese, in general, is a dairy product and is not typically dairy-free. It is made from milk that has been cultured and allowed to curdle, and then the curds are drained and formed into blocks or crumbles. The traditional way of making feta cheese, including the Athenos brand, involves using sheep's milk or a mixture of sheep's and goat's milk.
The Athenos Traditional Feta Cheese is made the Greek way, according to the product description, which involves taking "extra time and care" to create the perfect creamy, tangy taste. This indicates that the cheese is made with traditional methods and ingredients, which include dairy.
In addition to milk, the Athenos Feta Cheese also contains other ingredients such as salt, enzymes, cheese culture, natural flavour, and natamycin (a natural mould inhibitor). These ingredients are used to enhance the flavour, texture, and shelf life of the cheese. However, the presence of these additional ingredients does not make the product dairy-free, as it still contains milk as a primary ingredient.
For those who are avoiding dairy products, there are dairy-free cheese alternatives available on the market that are typically made from plant-based ingredients such as nuts, seeds, or tofu. These products are designed to mimic the taste and texture of cheese without the use of dairy. However, Athenos Feta Cheese is not one of these dairy-free alternatives and is not suitable for those following a dairy-free diet.
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It is made from pasteurized part-skim milk
Athenos feta cheese is not dairy-free. In fact, it is made from pasteurized part-skim milk. This means that the milk used to make the cheese has been heated to a specific temperature for a set period of time to destroy bacteria and extend the shelf life of the milk.
Part-skim milk is made by removing only a part of the cream from whole milk. This means that some of the milk fat is retained, resulting in a milk that is lower in fat but still has some of the richness and creaminess of whole milk.
Using part-skim milk gives Athenos feta cheese its characteristic creamy texture and tangy taste. The milk is cultured with bacteria and enzymes to develop its distinctive flavour and texture, and salt is added for flavour and to aid in the cheese-making process.
In addition to pasteurized part-skim milk, Athenos feta cheese also contains salt, cheese culture, natural flavour, enzymes, artificial colour, vitamin A palmitate, and natamycin as a natural mold inhibitor. These ingredients work together to create the unique flavour, texture, and shelf life of the cheese.
Overall, the use of pasteurized part-skim milk in Athenos feta cheese contributes to its creamy texture, tangy taste, and overall quality, making it a popular choice for those who enjoy the flavour and characteristics of traditional Greek feta cheese.
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It contains natamycin, a natural mould inhibitor
Athenos feta cheese is not dairy-free, as it contains milk. In addition to milk, the product also contains natamycin, a natural mould inhibitor. Natamycin is a natural antifungal agent that is often used as a food preservative to prevent the growth of mould and other fungi. It is produced during fermentation by certain types of bacteria, and it is effective at inhibiting mould growth even at very low concentrations.
Natamycin is commonly used in dairy products, such as cheese, to extend their shelf life and prevent spoilage. It is effective in inhibiting the growth of a wide range of moulds and yeasts that can cause food spoilage, and it is particularly useful in cheese due to its ability to inhibit mould growth without affecting the flavour, texture, or safety of the product.
As a natural mould inhibitor, natamycin plays an important role in maintaining the quality and safety of dairy products like feta cheese. By inhibiting the growth of mould and other fungi, it helps to prevent spoilage and extend the shelf life of the product, ensuring that consumers can enjoy a safe and high-quality product.
The use of natamycin as a food additive is generally considered safe by regulatory authorities worldwide, including the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, it is important to note that individuals with sensitivities or allergies to mould inhibitors may need to avoid products containing natamycin.
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It is high in sodium
Feta cheese is a traditional Greek cheese made from sheep and goat milk. It is known for its soft, crumbly texture, salty flavour, and slight tang. While feta cheese is a great source of nutrients like calcium and protein, it also has high amounts of sodium.
Feta cheese is quite high in sodium, with about 312 mg of salt per ounce. The salt acts as a preservative, and the percentage must be high enough to prevent unwanted microbial growth. If you have high blood pressure, heart disease, kidney disease, or diabetes, it is advisable to limit or avoid consuming feta cheese. Excessive sodium in the diet has been linked to high blood pressure, which doctors associate with ongoing health issues such as kidney disease, stroke, and heart disease.
Feta cheese is typically packed in brine, which is why it has a high salt content. The brine is essential for the aging process, giving feta its distinct flavour and texture. However, the high sodium content of feta cheese can be a concern for those watching their salt intake.
To reduce the saltiness of feta cheese, you can try rinsing it off, letting it drain, and then placing it in a sealed container with milk for a day or two. This process will help draw out some of the excess salt, making the feta more mild in flavour.
While feta cheese has health benefits, such as improving bone health and boosting immunity, its high sodium content means it should be consumed in moderation. It is also important to be mindful of other sources of sodium in your diet to ensure you are not exceeding recommended daily intake levels.
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It is suitable for vegetarians as it does not contain rennet
Athenos feta cheese is not dairy-free. In fact, its main ingredient is milk. However, it is suitable for vegetarians as it does not contain rennet, a common ingredient in cheese that comes from the stomach lining of calves, lambs, or goats. Instead, Athenos feta cheese is made in the traditional Greek style, with a simple list of ingredients: cultured pasteurized part-skim milk, salt, enzymes, and natamycin (a natural mould inhibitor). This feta cheese is described as having a perfect creamy, tangy taste, achieved through the use of these few, simple ingredients and a careful, time-intensive production process.
Athenos feta cheese is available in a traditional chunk form, as well as a fat-free crumbled variety. The fat-free version also contains pasteurized skim milk, salt, cheese culture, natural flavour, enzymes, artificial colour, vitamin A palmitate, and powdered cellulose to prevent caking. While this variety has additional ingredients, it still does not contain rennet, making it suitable for vegetarians.
The inclusion of enzymes in the production of Athenos feta cheese is worth noting. Enzymes are crucial in the cheese-making process, as they facilitate the transformation of milk into cheese. While some enzymes, like rennet, are animal-derived, others can be microbial, plant-based, or synthetic in origin. Unfortunately, I cannot confirm the specific source of the enzymes used in Athenos feta cheese with the information provided.
It is important to be aware of the concerns surrounding dairy production, such as the use of antibiotics and hormones. While these practices are common in the dairy industry, they can have negative implications for public health and animal welfare. For example, the use of antibiotics can contribute to the development of antibiotic-resistant bacteria, and the use of synthetic growth hormones like rBGH to increase milk production is banned in Europe due to health concerns.
In conclusion, while Athenos feta cheese is not dairy-free, it is suitable for vegetarians due to the absence of rennet. Its simple, traditional Greek recipe and careful production result in a delicious, creamy, and tangy cheese. However, as with all cheese, it is worth considering the broader implications of dairy production and the potential presence of antibiotics and hormones in the final product.
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Frequently asked questions
No, Athenos Feta Cheese is not dairy-free as it is made from pasteurized milk.
Athenos Feta Cheese is made from pasteurized part-skim milk, salt, cheese cultures, natural flavour, enzymes, and natamycin (a natural mould inhibitor).
Yes, there are some health concerns associated with dairy production practices. For example, the use of antibiotics and synthetic growth hormones (such as rBGH) in dairy cows can contribute to antibiotic resistance and pose potential health risks, although these practices are not permitted in Europe. Additionally, high sodium content in cheese can be a dietary concern.
