Bushra Griffith
Feta cheese is a popular ingredient in Mediterranean dishes, but is it fattening? Feta is a brined cheese made from sheep's milk, goat's milk, or a combination of the two, with a tangy, sharp flavour. Bulgarian feta, also known as 'Sirene', is a subtype of feta that differs from Greek feta in terms of texture and taste. While Greek feta is known for its firm and crumbly texture, Bulgarian feta is softer, creamier, and less crumbly. In terms of taste, Bulgarian feta is milky-sweet with a lemony tang and is generally saltier than Greek feta. Despite its indulgent flavour, feta cheese is surprisingly not as fattening as other aged cheeses.
| Characteristics | Values |
|---|---|
| Bulgarian Feta | Does not exist; the correct term is "Sirene" |
| Bulgarian Sirene | Made from sheep's, goat's, and cow's milk; greasier, less crumbly, and with a more full-bodied taste than Greek feta |
| Greek Feta | Made from sheep's milk and a maximum of 30% goat's milk; briny, tangy, sharp, and salty |
| Feta Cheese | High in calcium, phosphorus, protein, and B vitamins; lower in fat and calories than other aged cheeses; high in sodium and saturated fat |
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What You'll Learn
Bulgarian feta is made from sheep, goat, and cow's milk
Feta cheese is a soft, white, and brined cheese. It is originally from Greece and is used in many Mediterranean dishes. It is a good source of calcium, phosphorus, and protein, which have been proven to promote bone health. Feta is produced in blocks and is firm to the touch. It can crumble when cut and has a creamy mouthfeel.
Bulgarian feta, also known as 'Sirene' in Bulgaria, is a different subtype of feta than the Greek one. While Greek feta is traditionally made from sheep's milk or a mixture of sheep and goat's milk, Bulgarian feta is made from sheep, goat, and cow's milk. In fact, in most of Western Europe and North America, large-scale feta production uses cow's milk. Bulgarian feta is softer, creamier, and less crumbly than Greek feta. It has a more elastic texture and a milky-sweet taste with a bit of a lemony tang.
Feta cheese is a healthy and nutritious food choice. It is lower in fat and calories than aged cheeses like cheddar or parmesan. For example, one ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while 1 ounce of feta has only 74 calories and 6 grams of fat. Feta is also a good source of B vitamins, calcium, and phosphorus.
Bulgarian feta, made from a combination of sheep, goat, and cow's milk, offers a unique variation in terms of taste and texture compared to Greek feta. While Greek feta is known for its firm structure and strong flavor, Bulgarian feta tends to be smoother, creamier, and less crumbly due to its production process. The use of cow's milk in Bulgarian feta contributes to its milder, creamier flavor and makes it a popular choice among cheese lovers.
In summary, Bulgarian feta, made from sheep, goat, and cow's milk, offers a distinct sensory experience compared to its Greek counterpart. Its softer, creamier texture and mild, sweet taste make it a versatile ingredient in various dishes. Bulgarian feta's production process results in a cheese that is less crumbly and more elastic, showcasing its unique characteristics.
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It is technically called 'Sirene'
Feta cheese is a soft, white, brined cheese, originating from Greece. It is typically made from sheep's milk or a mixture of sheep and goat's milk. Bulgarian feta, on the other hand, does not technically exist. Bulgarians call their feta-style cheese 'Sirene', which simply means 'cheese'. While it is correct to refer to it as 'Bulgarian feta' in English, it is a different subtype of feta from the Greek variety.
Sirene, or 'white brine sirene', is a type of brined cheese that originated in Bulgaria, or the surrounding countries in the Balkans, a region in southeastern Europe. It has been produced in this region for thousands of years and is made from goat's, sheep's, or cow's milk, or a combination of different kinds of milk. It is also known as 'Bulgarsko byalo salamureno sirene' in Bulgaria, and 'Bulghari' in Lebanon, where it is easily distinguished from feta.
Sirene is a popular cheese in Bulgaria, Serbia, Macedonia, Greece, Turkey, Romania, and Albania, and is also consumed in Israel. It is commonly produced in blocks and has a slightly grainy, crumbly texture. It has a tangy, salty, and slightly sour flavour, with a mild aroma. The cheese is usually white and moist, and softer and creamier than Greek feta. It is often cut into cubes or slices, rather than crumbled.
Sirene is a versatile cheese that can be used in a variety of dishes. It is commonly served with soups and salads, as a table cheese, and is also used in baking. It pairs well with olives, tomatoes, cucumbers, and other fresh vegetables, and is a popular ingredient in local dishes such as Shopska salad.
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Bulgarian feta is less salty than Greek feta
Feta cheese is a soft, white, and brined cheese that originated in Greece. It is typically made from sheep's milk or a mixture of sheep and goat's milk, with goat's milk not exceeding 30% of the mixture. The cheese is stored in salted water and matured for two months.
Bulgarian feta, on the other hand, is a subtype of feta cheese that is technically called "sirene" in Bulgaria, which simply means "cheese". It is often made from cow's milk, although it can also be made from sheep's milk or a combination of sheep and goat's milk. Bulgarian feta tends to have a more elastic, creamier, and smoother texture compared to Greek feta due to its lower acidity and higher moisture content.
While opinions vary, some sources suggest that Bulgarian feta is generally saltier and more assertive in taste than Greek feta. However, others claim that Greek feta is saltier and that Bulgarian feta has a milder, milky-sweet flavor with a lemony tang. This variation in taste and texture may be due to differences in production methods, milk sources, and regional factors.
In terms of health considerations, feta cheese is a good source of calcium, phosphorus, and protein, which promote bone health. It is also a low-calorie and low-fat cheese option compared to aged cheeses like cheddar or parmesan.
In summary, while Bulgarian feta and Greek feta share similarities, they differ in texture, taste, and production methods. Bulgarian feta tends towards a creamier and smoother consistency, while Greek feta is firmer and more crumbly. Bulgarian feta is often described as saltier, but some sources suggest that Greek feta is saltier and that Bulgarian feta has a milder flavor profile. These differences in taste and saltiness may be influenced by the production techniques and milk sources used in each region.
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It is softer and creamier than Greek feta
Feta cheese is a soft, white-coloured cheese, typically made from sheep's or goat's milk. It is one of the oldest cheeses in the world and is known for its rich aroma and slightly sour taste. While it is an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat.
Bulgarian feta, also known as "Sirene" in Bulgaria, is a subtype of Greek feta. It is softer and creamier than Greek feta, with a more elastic texture. This is because Bulgarian feta does not develop as much acid during its production, resulting in a smoother and creamier cheese that holds more moisture. It is also less salty and blends sheep's, goat's, and cow's milk. The milk used can greatly impact the flavour and texture of the cheese. For example, cow's milk feta tends to be milder and creamier, while sheep and goat's milk feta is more acidic and tangy.
In terms of health, feta cheese is a good source of calcium, which promotes bone health. It also contains a fatty acid called conjugated linoleic acid (CLA), which has been shown to help reduce body fat and improve body composition in experimental studies. However, these studies are not consistent, and further research is needed. Feta is also a source of probiotics, which promote a healthy gut and support immune system function.
When comparing Bulgarian feta to Greek feta, it is important to consider the milk used in each. Bulgarian feta typically uses a blend of milks, resulting in a milder and creamier cheese. Greek feta, on the other hand, is usually made with sheep's milk or a mixture of sheep and goat's milk, giving it a tangier and sharper flavour. The texture of Greek feta is also firmer and more crumbly, making it perfect for crumbling into salads or sprinkling on cold soups.
Overall, Bulgarian feta is softer and creamier than Greek feta due to its lower acid content and the use of different types of milk. It has a unique flavour and texture that sets it apart from its Greek counterpart, making it a popular choice for those who enjoy a milder and smoother cheese.
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Feta is a good source of calcium, phosphorus, and protein
While Bulgarian feta cheese is technically called "sirene", it is still correct to refer to it as Bulgarian feta in English. This cheese is made from sheep's milk, goat's milk, or cow's milk, or a combination of these. Bulgarian feta is less salty than Greek feta and tends to be softer and creamier.
In addition to being a good source of calcium, phosphorus, and protein, feta is lower in fat and calories than other aged cheeses like cheddar or parmesan. It is also a low-calorie cheese, with one ounce (28 grams) containing only 74 calories and 6 grams of fat. However, feta does have high amounts of sodium and saturated fat, so it should be eaten in moderation and consumed as part of a balanced diet.
Overall, Bulgarian feta cheese can be a healthy and nutritious option, providing a good source of calcium, phosphorus, and protein, as well as other important vitamins and minerals. However, it is important to be mindful of the sodium and saturated fat content and consume feta in moderation as part of a balanced diet.
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Frequently asked questions
Bulgarian feta, or "sirene", tends to be greasier and less crumbly than Greek feta. Feta cheese is a good source of calcium, phosphorus, and protein, which have been proven to promote bone health. It is also a low-calorie, low-fat cheese, with 1 ounce (28 grams) of feta containing 74 calories and 6 grams of fat.
Bulgarian feta is made from either sheep's milk or cow's milk, with the sheep's milk version considered a delicacy.
Bulgarian feta is generally softer, creamier, and saltier than Greek feta. It also has a more elastic texture and does not crumble as easily.
