Patrick Oconnell
Feta 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 tangy and salty flavour. Feta is considered a dairy product and is a good source of calcium and protein. It also contains probiotics, which can promote healthy gut function. However, feta has a high sodium content and should be consumed in moderation. While traditional feta is made with sheep and goat milk, some modern versions may also contain cow's milk, which can affect its suitability for those with lactose intolerance or dairy allergies.
| Characteristics | Values |
|---|---|
| Type of Food | Cheese |
| Dairy Product? | Yes |
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Flavour | Tangy, salty, mildly sour, spicy |
| Aroma | Rich |
| Main Ingredient | Sheep's milk or a mix of sheep's and goat's milk |
| Other Ingredients | Goat's milk, cow's milk |
| Lactose Content | Low |
| Nutritional Benefits | Contains calcium, protein, vitamin B12, riboflavin, phosphorus, probiotics, conjugated linoleic acid (CLA) |
| Health Benefits | May promote healthy gut function, may help control blood sugar levels |
| Health Risks | High sodium content, contains saturated fat |
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What You'll Learn
- Feta is traditionally made from sheep's milk or a mix of sheep and goat's milk
- It is a good source of calcium, protein, and probiotics
- Feta is a versatile cheese used in salads, pastries, and sandwiches
- It is a Protected Designation of Origin product in the EU, limiting its production to Greece
- Feta is high in sodium and saturated fat, so it should be consumed in moderation
Feta is traditionally made from sheep's milk or a mix of sheep and goat's milk
Feta is a Greek brined white cheese with a tangy, slightly salty, and mildly sour flavour. It is traditionally made from sheep's milk or a mix of sheep and goat's milk. The use of cow's milk in feta production is a more modern approach, likely due to its higher availability and lower cost.
In the European Union (EU), feta has been a Protected Designation of Origin (PDO) product since 2002. This means that only cheeses produced in a traditional way in specific areas of Greece, using sheep milk or a mix of sheep and goat milk, can be labelled as feta. The EU legislation limits the use of the name "feta" to these traditional methods and regions.
Outside of the EU, the term feta is often used more generically for similar white brined cheeses. For example, in the United States, most cheese sold as feta is made from cow's milk. This is because US labelling rules do not require the source of milk to be specified, allowing cow's milk to be listed simply as "milk". As a result, consumers must look for labels explicitly stating "made from goat (or sheep) milk" to ensure they are purchasing traditional feta cheese.
The production of feta cheese has a long history, with its earliest written mention appearing in Homer's Odyssey in the 8th century BC. Cheese produced from sheep and goat milk was a common food in ancient Greece and has been an integral component of Greek gastronomy ever since. The technology used by Greek shepherds today to produce feta is similar to that described by Homer.
Feta is a versatile cheese used in various dishes, including salads, pastries, sandwiches, and omelettes. It is also a source of important nutrients, including calcium, phosphorus, protein, and probiotics. However, due to its high sodium content, it should be consumed in moderation.
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It is a good source of calcium, protein, and probiotics
Feta cheese is a popular variety of cheese, often used in Mediterranean cuisine. It is a Greek brined white cheese, traditionally made from sheep's milk or a mixture of sheep and goat's milk. Cow's milk is also sometimes used, particularly in the United States, where it is more readily available.
Feta is a good source of calcium, protein, and probiotics. Calcium and protein are important for maintaining bone density and preventing osteoporosis. Feta contains almost twice as much calcium as phosphorus, a ratio that has been shown to have positive effects on bone health. The probiotics in feta are beneficial bacteria that can promote a healthy gut and support the immune system.
Feta is also a source of other important nutrients, including vitamin B12, phosphorus, and riboflavin. Vitamin B12 supports normal energy metabolism and helps maintain a healthy blood and nervous system. Phosphorus is an important component of bone, and riboflavin is a B vitamin that helps the body obtain energy from food.
In addition to its nutritional benefits, feta is lower in fat and calories compared to many other cheeses. This makes it a nutritious choice when eaten in moderation. However, it is important to note that feta is high in sodium and saturated fat, so it should be consumed in controlled portions.
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Feta is a versatile cheese used in salads, pastries, and sandwiches
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavour. Feta is a versatile cheese commonly used in salads, pastries, and sandwiches.
Feta is a popular ingredient in Greek salads, which typically include vegetables such as cucumbers, tomatoes, bell peppers, red onions, and olives. The feta is often cut into cubes or crumbled over the salad, adding a creamy texture and a tangy, salty flavour. Greek salads are usually dressed with olive oil, vinegar, garlic, oregano, mustard, salt, and pepper, enhancing the flavour of the feta cheese.
In pastries, feta is commonly used in Greek phyllo-based dishes such as spanakopita (spinach pie) and tyropita (cheese pie). Feta cheese foldovers are another example of pastries that use feta, where the cheese is paired with ingredients like green onions, sweet peppers, and chives, and baked until golden.
Feta is also delicious in sandwiches, particularly grilled sandwiches. A popular combination is a grilled feta and tomato sandwich, where feta slices are placed between bread brushed with oil and seasoned with oregano and pepper. The sandwich is then grilled until golden, creating a delicious, tangy, and savoury treat. Feta sandwiches can also include additional vegetables like zucchini, sliced onion, or Kalamata olives, and can be dipped in balsamic vinegar for extra flavour.
Feta cheese is a versatile and flavourful ingredient that enhances a variety of dishes. Its salty and tangy characteristics make it a perfect complement to fresh salads, savoury pastries, and grilled sandwiches.
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It is a Protected Designation of Origin product in the EU, limiting its production to Greece
Feta 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. Feta has been a Protected Designation of Origin PDO product in the EU since 2002, which limits its production to Greece.
The PDO indication identifies a product originating from a specific region, area, or country, and whose quality or characteristics are mainly or exclusively due to the particular geographical environment and its inherent natural and human factors. In the case of feta, the EU legislation and similar legislation in 25 other countries limit the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. These cheeses must be made from sheep milk or a mixture of sheep and goat milk. up to 30% goat milk.
The decision to grant PDO status to feta was made to protect local agricultural and livestock products, as well as traditional recipes. It ensures that consumers can experience the gustatory culture of Greece and buy quality products that guarantee their production, processing, and geographic origin. The PDO status also helps to protect the right of Greek producers to a fair income.
The production and maturation process of feta, which must last for at least two months, gives it a unique taste profile with full flavor, rich aromas, white coloring, and a soft structure. Feta is a cheese of high nutritional value, relatively low in fat and calories, and a good source of calcium. It is also a fermented food that may contain probiotics, which can promote healthy gut function.
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Feta is high in sodium and saturated fat, so it should be consumed in moderation
Feta 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 tangy and salty flavour. Feta is a good source of essential vitamins and minerals and is an excellent source of nutrients like calcium and protein.
However, feta cheese is also high in sodium and saturated fat. Excessive sodium in one's diet has been linked to high blood pressure, which can further lead to other health issues like kidney disease, stroke, and heart disease. Similarly, saturated fat should be limited to less than 10% of one's daily calorie count as it can contribute to increased cholesterol levels and raise the risk of heart disease when consumed frequently.
Therefore, feta cheese should be consumed in moderation to maintain heart health. Rinsing the cheese with water before eating it can be a simple way to reduce the salt content.
Feta is also lower in fat and calories compared to many other cheeses, making it a healthier option for weight management and heart health. It is also a good source of calcium, which helps maintain healthy teeth and bones.
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Frequently asked questions
Yes, feta cheese is considered a dairy product as it is made from sheep's milk, goat's milk, or a mixture of the two.
No, people with a dairy allergy should avoid feta cheese and other dairy products.
Feta cheese is lower in lactose due to the cheesemaking and aging process. However, it still contains lactose, so it may not be safe for all lactose-intolerant individuals.
Feta cheese is a good source of calcium, protein, and probiotics. It is also lower in fat and calories compared to other cheeses.
Feta cheese has a high sodium content and contains saturated fats, which should be limited in the diet. Excessive sodium intake has been linked to health issues such as high blood pressure, kidney disease, stroke, and heart disease.
