Feta

Feta is a type of brined curd cheese that originates from Greece. It is traditionally made with either sheep's milk or a mixture of sheep's and goat's milk. Feta is a white cheese that is known for its tangy flavor and crumbly texture. It is used in a variety of dishes, including salads, pastries, and sandwiches.

History

Feta cheese has a long history in Greece, with references to its production dating back to the 8th century BC. The name 'Feta' comes from the Italian word 'fetta', meaning slice, and was adopted in the 17th century. It is now a protected designation of origin product in the European Union, meaning that only cheese produced in certain areas of Greece using traditional methods can be called Feta.

Production

Feta cheese is made by curdling milk with rennet. The curd is then separated from the whey, salted, and left to mature in brine. The cheese is typically aged for at least two months, but can be aged for up to six months for a stronger flavor.

Nutritional Information

Feta cheese is high in protein and calcium, but also has a high sodium content due to the brining process. It is lower in fat and calories than many other types of cheese.

Uses

Feta is a versatile cheese that can be used in a variety of dishes. It is often used in Greek cuisine, particularly in dishes such as Greek salad, spanakopita, and tyropita. It can also be used in baking, as a topping for pizza, or as a filling for omelettes.

See Also

• List of cheeses
• Greek cuisine
• Brined cheese

   This article is a cheese-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Feta cheese

• 

  Geographical indication of Feta

• 

  Horiatiki salad with Feta