Patrick Oconnell
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. It is traditionally packed in brine, which is a solution of up to 7% salt. This brine is necessary for preserving the cheese, but it also makes feta one of the saltiest cheeses, alongside blue cheese and halloumi. Feta cheese contains 312 mg of sodium in a 1-ounce (28-gram) serving, which can account for up to 13% of your RDI.
| Characteristics | Values |
|---|---|
| Nutritional characteristics | Energy: 221–343 kcal, total fat: 20–29 g, saturated fat: 12.8–20.3 g, carbohydrates: 0–3.1 g, sugars: 0–3 g, proteins: 13.1–21.0 g, salt: 1.2–5.1 g |
| Sodium content | 312 mg of sodium in a 1-ounce (28-gram) serving |
| Salt reduction methods | Rinsing the cheese with water |
| Salt percentage | Up to 7% salt |
| Salt function | Acts as a preservative |
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What You'll Learn
Feta is traditionally packed in brine, a salty solution
Feta cheese is one of the saltiest cheeses, alongside blue cheese and halloumi. It is traditionally packed in brine, a salty solution, which gives it its characteristic saltiness. The salt in the brine acts as a preservative, preventing unwanted microbial growth and maintaining freshness. The brine also keeps the cheese from drying out.
The salt content in feta cheese can vary depending on the salting method used by the producer. According to one source, feta cheese can contain up to 5.1 grams of salt per 100 grams of cheese. Another source states that a 1-ounce (28-gram) serving of feta contains 312 mg of sodium, which can be up to 13% of an individual's Recommended Daily Intake (RDI).
The high salt content in feta cheese can be a concern for some consumers, especially those who are sensitive to salt or watching their sodium intake. However, there are ways to reduce the saltiness of feta cheese. One common method is to rinse the cheese under water, which helps to wash away some of the excess salt and balance out the flavour. This technique is recommended by sources such as Olive Tomato and America's Test Kitchen.
While the saltiness of feta is part of its appeal and contributes to its distinct flavour, it is important to be mindful of the salt content when consuming feta cheese, especially for those with specific dietary restrictions or health concerns. Additionally, the nutritional characteristics of feta cheese are not limited to its salt content, as it is also a good source of nutrients such as CLA, which may offer potential health benefits.
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Salt acts as a preservative, preventing microbial growth
Feta cheese is known for its high salt content, which is added during the cheese-making process and during storage. The salt in feta cheese acts as a preservative, helping to prevent the growth of unwanted microorganisms and maintaining the freshness of the cheese.
Feta cheese is traditionally packed in brine, a solution of water and salt, which contributes significantly to its saltiness. The brine not only preserves the cheese but also enhances its flavour and texture, making it a popular ingredient in Greek cuisine and internationally. However, the high salt content of feta cheese can be off-putting to some consumers, and it is important to consider the potential health implications of excessive salt intake.
The salt content in feta cheese can vary depending on the production methods and the salting techniques employed by different manufacturers. During the cheese-making process, salt is added to the curd, and the cheese blocks are later placed in a salted solution (brine) for refrigeration. The concentration of salt in the brine can be as high as 7%, ensuring that the cheese is adequately preserved.
The salt in feta cheese serves as a critical preservative, inhibiting the growth of microorganisms that can cause spoilage and foodborne illnesses. By creating a highly salty environment, the salt prevents the survival and proliferation of bacteria, moulds, and other microbes that could contaminate the cheese. This preservative effect of salt extends the shelf life of feta cheese, making it a stable and durable food product.
While the salt content in feta cheese is essential for preservation, some consumers may find the saltiness overpowering or may need to reduce their salt intake for health reasons. To address this, there are simple techniques to reduce the saltiness of feta cheese. Rinsing the cheese under water or briefly soaking it in milk can help to remove excess salt from the surface, resulting in a milder flavour that better suits individual preferences and dietary needs.
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Feta is one of the saltiest cheeses
Feta is made with salt added to the curd, and then the cheese is placed in a salted solution and refrigerated for two months. The salting method can vary among producers and significantly affect the salt and fat content of the final product. The finished product is a cheese that is high in sodium, containing 312 mg of sodium in a 1-ounce (28-gram) serving, which can account for up to 13% of your RDI.
The high salt content of feta can be a drawback for some consumers, especially those sensitive to salt. However, there are ways to reduce the saltiness of feta. One simple trick is to rinse the cheese with water before eating it, which will help balance out the saltiness and give the feta a milder taste. Another method is to place the feta in a sealed container with milk for 1-2 days.
Feta is traditionally made with sheep's milk or a mixture of sheep and goat's milk. It is the best-known Greek cheese and has a prominent place in Greek cuisine and culture. Greeks traditionally keep feta on the table for people to freely add to their meals. Feta is often used in Greek salads, crumbled over vegetables, or grilled and drizzled with olive oil.
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Rinsing feta under water can reduce salt content
Feta is a Greek cheese with a signature salty taste. It is traditionally packed and stored in brine, a solution of water and salt, to prevent unwanted microbial growth and to preserve the cheese. The brine is also used to prevent the cheese from drying out.
Feta is one of the saltiest cheeses, alongside blue cheese and halloumi, and contains 312 mg of sodium per 1-ounce (28-gram) serving, which can be up to 13% of the recommended daily intake. The saltiness of feta is part of its appeal, but sometimes the taste can be overwhelming.
If you find the saltiness of feta to be too much, there is a simple trick to reduce its salt content: rinsing the cheese under water. This may sound counterintuitive, but it is an effective way to balance out the saltiness and create a milder taste. The Spruce Eats recommends briefly washing feta under water to make it more palatable. This method is particularly useful if your feta comes packaged in brine, as the cheese will have absorbed a significant amount of salt.
In addition to rinsing, you can further reduce the saltiness of feta by placing it in a sealed container with milk for 1-2 days. The milk will draw out some of the salt from the cheese. If the feta is still too salty after the initial soaking period, you can replace the milk and leave it for another 1-2 days.
By rinsing feta under water and using the milk soaking method, you can effectively reduce the salt content and enjoy a milder-tasting cheese.
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Salt is added to the curd during the cheese-making process
Feta cheese is one of the saltiest cheeses, alongside blue cheese and halloumi. The saltiness of feta is part of its appeal, although sometimes the taste can be overwhelming. Feta is traditionally packed in brine, which is a solution of water and salt, and this is one of the reasons why feta is so salty. The salt in the brine acts as a preservative, preventing unwanted microbial growth.
After salting, the blocks of cheese are placed in a salted solution and refrigerated for two months. The salted solution is another brine solution, which helps to preserve the cheese. The cheese is then packaged in this brine solution to maintain freshness. The brine is incredibly salty and flavoursome, and it is traditionally used in Greek cooking to add flavour to dishes.
If you find the flavour of feta cheese too salty, you can reduce the saltiness by rinsing the cheese under water. This simple trick can help balance out the saltiness of the cheese and make it more palatable.
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Frequently asked questions
Feta is traditionally packed in brine, which is a solution of water and salt, to preserve freshness. The salt in the brine can account for up to 7% salt.
Feta cheese contains 312 mg of sodium in a 1-ounce (28-gram) serving, which can account for up to 13% of your RDI. The salt content in feta can vary depending on the producer.
Rinse the cheese with water before eating it.
