Randy Chandler
Gyros are a classic Greek dish, with the meat traditionally cooked on a vertical spit and shaved off in individual servings. The Greek-American take on this dish uses ground lamb or beef and is quick and easy to make at home. Gyros are usually served with spiced, grilled meat topped with lettuce, tomato, onion, and tzatziki sauce. Feta cheese is a popular addition to gyros, providing a tangy and salty flavor that pairs well with the meat.
| Characteristics | Values |
|---|---|
| Cheese used in gyros | Feta |
| Other names for feta cheese | White cheese, Kesong puti |
| Texture | Crumbles |
| Flavour | Tangy, salty |
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What You'll Learn
Feta is a popular choice
Feta is a good choice for gyros because of its strong flavour and the way it pairs with the other ingredients. It is often used alongside tzatziki sauce, which is made from yoghurt, cucumber, garlic, and dill. The salty feta and the cool, creamy tzatziki complement each other well. Feta also goes well with the other ingredients in a gyro, such as lamb, beef, lettuce, tomato, onion, and cucumber.
Feta is a popular cheese in Greek cuisine, and it is often used in dishes such as spanakopita (spinach pie) and tyropita (cheese pie). It is also used in salads, such as the Greek village salad (horiatiki). So, it is a natural choice for anyone making a gyro at home, as it may already be an ingredient in their fridge.
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White cheese or Kesong puti can be used
Gyros are Greek sandwiches made with pita bread, gyro meat, hummus, tzatziki sauce, tomatoes, and feta cheese. However, some people may prefer to substitute feta with other types of cheese. White cheese or Kesong puti can be used as an alternative to feta in a gyro sandwich.
Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. Carabao is a native water buffalo in the Philippines. The milk from carabaos is more nutritious than cow's milk as it has more fat and protein, yet lower cholesterol. It also has less lactose than cow's milk. The process of making Kesong puti involves heating (not boiling) fresh strained carabao milk with salt for about 10 to 15 minutes while constantly stirring. The ideal temperature range is 72 to 75 °C (162 to 167 °F). Higher temperatures will alter the protein properties, resulting in slower or no curdling. Vinegar or citrus juices are then added to induce coagulation and the mixture is left to curdle for 30 minutes to an hour. The curds are then strained, leaving a soft, gelatinous version of Kesong puti. Salt is usually added after the curdling process.
The texture of Kesong puti varies depending on the amount of vinegar used. More vinegar results in firmer curds. If a softer cheese is desired, the whey (liquid left after curdling) can be left in, while for a firmer cheese, the curds can be placed in a cloth and the whey can be drained or squeezed out. The curds can also be cut into small cubes and left to stand for 15 minutes to allow more moisture to seep out. This results in a firmer type of cheese once pressed. Commercial versions of Kesong puti usually add salt after the curdling process through manual mixing or by soaking the cheese in weak brine solutions. An alternate way of making Kesong puti is with rennet dissolved in water. This method is similar to the vinegar or citrus method but requires the milk to be cooled to 40 to 45 °C (104 to 113 °F) after heating. Rennet is deactivated at higher temperatures, and lower temperatures result in slow or no coagulation.
Kesong puti has a mildly salty and tangy flavor and can be eaten as is, grilled on a pan, or paired with bread or kakanin rice cakes. It is usually sold wrapped in banana leaves, which also infuses some flavor and keeps the cheese fresh for up to a week. The banana leaves are cut and folded into squares, filled with the cheese, and tied with banana leaf strings. The packets are then placed in the refrigerator overnight.
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Feta adds a tangy, salty flavour
Feta cheese is a popular addition to gyros, adding a tangy and salty flavour to the dish. It is often crumbled or grated over the meat and other toppings, providing a sharp contrast to the rich, juicy meat and creamy tzatziki sauce.
Feta is a Greek brined curd cheese, traditionally made from sheep's or goat's milk. It has a distinctive tangy, salty taste and a slightly grainy texture, making it perfect for adding flavour and texture to dishes such as gyros.
When used in gyros, feta is often crumbled or grated, creating small, salty bites that complement the other toppings. It is especially good when paired with fresh vegetables such as cucumber, tomato, and red onion, as well as the traditional tzatziki sauce. The salty feta also helps to bring out the flavours of the meat, whether it is lamb, beef, or chicken.
While feta is a popular choice, other cheeses can also be used in gyros. Some people may prefer a milder cheese, such as white cheese or Kesong puti, while others might enjoy the sharpness of feta. Ultimately, the choice of cheese is a matter of personal preference, and different cheeses can be used to create different flavour profiles for gyros.
The versatility of gyros makes it a popular dish, and the combination of flavours and textures keeps people coming back for more. Feta adds a unique, tangy flavour that enhances the overall taste experience, making it a favourite for many gyro lovers.
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Melted cheese is a key ingredient
The gyro melt is a massive grilled cheese sandwich with all the flavours of a gyro, including slow-roasted lamb, tomatoes, sweet onion, garlicky tzatziki, and salty feta. The meat is cooked until browned, then broken up into thin, long strands. The sandwich is then grilled to melt the cheese and served wrapped in foil to curb the mess.
Feta cheese is a popular choice for gyros, providing a tangy and salty flavour that pairs well with the meat. However, other cheeses can be used, such as white cheese or Kesong puti.
For a more economical option, ground beef can be used instead of lamb. The meat is seasoned with spices such as cumin, nutmeg, oregano, garlic, and black pepper. The uncooked meat mixture is marinated for an hour before grilling or pan-frying to enhance the flavours.
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Crumbled feta is a common topping
Feta is a Greek brined curd cheese traditionally made from sheep's milk, or a mixture of sheep and goat's milk. The name 'feta' is a Greek word meaning 'slice', which is fitting given that feta is often sliced or crumbled and used as a topping or ingredient in dishes such as gyros.
The salty, tangy flavour of feta pairs well with the other toppings and fillings in a gyro. Tzatziki, for example, is a Greek sauce made with yogurt, cucumber, garlic, and dill, which adds a cool and creamy element to the dish. Hummus, another common topping, is creamy and rich, complementing the savoury flavours of the meat. The crisp vegetables, such as lettuce, tomato, and cucumber, provide a fresh contrast to the salty feta and creamy tzatziki.
In addition to its flavour, feta also has a distinct texture that adds to the overall experience of eating a gyro. The cheese is semi-soft and crumbly, making it easy to sprinkle or crumble over the other ingredients. This texture also allows the feta to blend well with the other toppings, creating a cohesive bite that combines the flavours of the gyro in each mouthful.
The combination of crumbled feta, tzatziki, hummus, and fresh vegetables creates a flavourful and textural contrast that enhances the overall taste of the gyro. The salty, tangy feta is a key element in balancing the flavours and elevating the dish.
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Frequently asked questions
Feta cheese is used in gyros.
Feta is a Greek brined curd white cheese made from sheep's milk, or from a mixture of sheep and goat's milk.
White cheese or Kesong Puti can be used as a substitute for feta cheese.
Gyros are made with meat, tzatziki sauce, hummus, tomatoes, lettuce, cucumber, red onion, and pita bread.
