Feta
Varieties
Feta-style cheeses are produced throughout southeastern Europe, the Mediterranean, and the Middle East—in Greece, Bulgaria, Bosnia and Croatia, Romania, Turkey, Israel, and Egypt (where the milk may come from cows or buffalo). There are three different types of feta:
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Feta made primarily from sheep’s milk.
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Feta made from cows’ milk in the traditional manner, which retains the characteristic crumbly texture and salty taste.
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Cheese described as feta, but that is manufactured using modern ultrafiltration methods, which produce a cheese with a somewhat different structure.
Preparation, Uses, & Tips
The intense flavor of feta has an exceptional appeal in salads when combined with olives, tomatoes, and a variety of greens, including fresh spinach. It is also a distinctive addition to a Mediterranean-style antipasti tray along with sliced onion, cucumber, and hot pickled peppers. A dramatic dish of this kind can be made by marinating feta overnight in extra virgin olive oil, fresh herbs, garlic, and chile peppers. Feta is also used in baking, and in such savory pastries as spanakopita.
Storing
Kept in salt brine, feta can be stored almost indefinitely. To decrease its salty quality, you can soak the cheese in spring water or milk for a few minutes before serving.
Nutrition Highlights
Feta, (1 wedge) (1.33 oz.) (37.6g)
- Calories: 100
- Protein: 5.4g
- Carbohydrate: 1.5g
- Total Fat: 8.1g
- Fiber: 0.0g
*Good Source of: Calcium (187mg), Riboflavin (0.32mg), and Vitamin B12 (0.64mcg)