Patrick Oconnell
Feta is a soft, white, and brined cheese that originated in Greece and is used in many Mediterranean dishes. It is made from the milk of sheep and goats raised on local grass, although outside Greece it is often made from pasteurized cows' milk. Feta is a good source of nutrients, but it is high in sodium and has a high lactose content. It is also one of the lowest-calorie cheeses, and contains conjugated linoleic acid (CLA), a fatty acid that has been shown to improve body composition and may help prevent diabetes and cancer. While feta is processed, it is not cooked or pressed, but is cured in a brine solution.
| Characteristics | Values |
|---|---|
| Type | Fresh, white, soft or semi-soft, brined cheese |
| Origin | Greece |
| Ingredients | Goat's or sheep's milk, cow's milk, salt, brine |
| Flavour | Tangy and sharp (sheep's milk), milder (goat's milk) |
| Texture | Firm to the touch, crumbly when cut, creamy mouthfeel |
| Nutrition | High in sodium, up to 1.9% CLA, strong flavour, low in calories |
| Health | Not suitable for people with lactose intolerance, high in sodium |
| Production | Made by ultrafiltration, coagulation of milk, ripening, cutting, drainage, moulding |
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What You'll Learn
Feta is a soft, white, Greek cheese
Feta is a protected designation of origin (PDO) product in the European Union, meaning that only cheese made in certain regions of Greece can be labelled as "feta". The Greek word "feta" comes from the Italian "fetta", which means "slice", and is derived from the Latin "offa", meaning "morsel" or "piece". The term "feta" became widespread as a name for the cheese in the 19th century, referring to the cheese being cut to pack it in barrels.
Feta is a good source of nutrients, but due to the way it is made and the types of milk used, it may have some drawbacks. For example, feta cheese is high in sodium due to the addition of salt during the cheese-making process and the storage of the cheese in a brine solution. People who are sensitive to salt can reduce the salt content of feta by rinsing the cheese with water before eating it.
Feta is also an unripened cheese, which means it has a higher lactose content than some other cheeses. People who are allergic or intolerant to lactose should avoid consuming unripened cheeses like feta. However, feta is a good source of conjugated linoleic acid (CLA), a fatty acid found in animal products. Eating feta cheese may contribute to an increased intake of CLA, which has been shown to have potential health benefits such as improving body composition and possibly helping to prevent diabetes and cancer.
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It's made from goat, sheep or cow's milk
Feta is a soft, white, brined cheese that originated in Greece. It is traditionally made from sheep's milk or a blend of sheep's and goat's milk. The inclusion of goat's milk in the mixture is limited to a maximum of 30%. The use of these specific types of milk gives feta its characteristic aroma and flavour.
In ancient Greece, cheese produced from sheep and goat milk was a common food, with references to its production dating back to the 8th century BC. In modern times, feta is also made with cow's milk, particularly in the United States, where most "feta" sold is American-made and derived from cow's milk. However, according to EU legislation and similar laws in other territories, only cheeses produced in specific regions of Greece using sheep's milk or a blend of sheep's and goat's milk can be labelled as "feta".
The addition of goat's milk to the mixture affects the taste of feta. When made with sheep's milk, feta has a tangy and sharp flavour. When combined with goat's milk, the flavour becomes milder. The diet of the sheep also influences the taste of the cheese, as the specific plants they consume can effectively season their milk. This is one of the reasons why Greece is considered the owner of feta cheese.
Feta is a good source of nutrients, but the cheese-making process and the types of milk used can impact its health benefits. For example, feta is an unripened cheese, resulting in a higher lactose content compared to aged cheeses. Therefore, people with lactose intolerance should avoid consuming it. On the other hand, feta contains conjugated linoleic acid (CLA), a fatty acid found in animal products, which has potential health benefits such as improving body composition and exhibiting anti-cancer effects.
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Feta is cured in a brine solution
Feta is a soft, white, and brined cheese that is originally from Greece. It is considered the national cheese of Greece and is used in many Mediterranean dishes. Feta is now made in many parts of the world. The best versions adhere to the original ingredients.
Feta is a fresh cheese, which means it is unripened and produced by the coagulation of milk and cream by chemical or culture acidification, or a combination of chemical acidification and high-heat treatment. Feta is not cooked or pressed but is cured briefly in a brine solution. This process adds a salty flavour to the sharp tang of goat's or sheep's milk. The cheese is stored in a liquid bath of brine, water, or milk, which can keep it fresh for months.
The process of curing feta in a brine solution involves first creating the cheese blocks. The cubes are transferred into a mould, and drainage of the excess whey takes place. During drainage, the moulds are turned upside down every 2-3 hours. When the desired amount of whey has been removed, the fresh cheese is taken out of the mould and cut into blocks. The blocks are dry-salted by sprinkling granular salt onto all their surfaces, and this process is repeated three to four times over several days. The salted blocks are left on the cheese table for about 10-15 days, to allow the formation of a thick skin on the exposed surfaces. Then, the cheese blocks are washed with water or brine and placed in a barrel. A brine solution containing 6-8% NaCl is added, and the barrels are left for maturation at 14-16°C, until a pH of 4.4-4.6 is reached. The final salt content of the cheese is about 3.0%.
Feta is high in sodium, containing 312 mg of sodium in a 1-ounce (28-gram) serving, which can account for up to 13% of the recommended daily intake. This high salt content is due to the curing process in brine and the addition of salt during the cheese-making process. If you are sensitive to salt, you can reduce the salt content of feta by rinsing the cheese with water before eating it.
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It's high in sodium
Feta is a soft, white, and brined cheese that originated in Greece. It is typically made from sheep's milk or a mix of sheep's and goat's milk. Feta is considered a processed cheese because it is cured in a brine solution, which adds a salty flavour to the cheese.
While feta cheese is an excellent source of nutrients like calcium and protein, it has a high sodium content. A 1-ounce (28-gram) serving of feta cheese contains 312 mg of sodium, which accounts for up to 13% of the Recommended Daily Intake (RDI). This high sodium content can be a concern for individuals who need to monitor their salt intake, as excessive sodium in the diet has been linked to high blood pressure and related health issues such as kidney disease, stroke, and heart disease.
The sodium content in feta cheese comes from two main sources. Firstly, during the cheese-making process, salt is added directly to the curd. Secondly, the finished block of cheese is submerged in a brine solution containing up to 7% salt, which gives feta its distinctive salty flavour.
For individuals who are sensitive to salt or need to monitor their sodium intake, there are ways to reduce the salt content of feta cheese. One simple method is to rinse the cheese with water before consuming it, which can help remove some of the excess salt. Additionally, when cooking with feta, one can balance the dish with other ingredients that are low in sodium or naturally help lower blood pressure, such as beets, tomatoes, and fennel.
While feta cheese is high in sodium, it can still be enjoyed as part of a healthy diet in moderation. It is a good source of calcium and protein and can be used in a variety of recipes, from appetizers to desserts. However, it is important for individuals to be mindful of their overall sodium intake and make adjustments as needed to maintain a balanced and healthy diet.
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Feta is a good source of nutrients
Feta is also a good source of protein, which can help control blood sugar levels and lower the chances of getting diabetes. It is a low-calorie cheese, containing only 74 calories per ounce, and it has less fat than many other cheeses. Feta also contains several B vitamins, which support a healthy nervous system, skin, and energy production.
In addition to its nutritional benefits, feta contains Lactobacillus plantarum, a type of friendly bacteria that can promote immune system and gut health by protecting the intestinal tract from harmful bacteria. Feta also contains conjugated linoleic acid (CLA), a fatty acid that has been shown to improve body composition by decreasing fat mass and increasing lean body mass.
However, due to the salt added during the cheese-making process and the brine solution used for storage, feta has a high sodium content, with 312 mg of sodium per 1-ounce serving. This can be a concern for individuals with sensitivity to salt or those on a low-sodium diet. Additionally, as an unripened cheese, feta has a higher lactose content, which may not be suitable for individuals with lactose intolerance.
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Frequently asked questions
Feta is a soft, white, and brined cheese that is processed by coagulating milk and cream using chemical or culture acidification, or a combination of chemical acidification and high heat treatment.
Feta is traditionally made from sheep's or goat's milk, but modern versions may also contain cow's milk.
Feta is a good source of nutrients, but it is high in sodium and lactose. It is also one of the lowest-calorie cheeses and contains Conjugated Linoleic Acid (CLA), which has been shown to improve body composition and may help prevent diabetes and cancer.
Feta has a tangy and sharp flavour when made with sheep's milk, but is milder when made with goat's milk.
Feta is made by coagulating milk with rennet and acidifying it with a thermophilic or mesophilic lactic starter. The curds are then cut into cubes and transferred to a mould to drain excess whey. The cheese is salted and left to dry before being washed with water or brine and placed in a barrel to mature.
