Feta cheese

Feta Cheese

Feta cheese (pronunciation: /ˈfɛtə ˈtʃiːz/) is a type of brined cheese that originated from Greece. The term "feta" comes from the Italian word "fetta" meaning slice, which was borrowed from the Greek word "feta" meaning the same.

Etymology

The term "feta" was first recorded in the 17th century, and it likely refers to the process of cutting the cheese in thin slices to serve. The Greek word "feta" (φέτα) is derived from the Italian word "fetta" which means slice.

Production

Feta cheese is traditionally made with either sheep's milk or a mixture of sheep's and goat's milk. The cheese is salted and cured in a brine solution for several months. The cheese is then cut into large blocks, and it is sold in thin slices or cubes.

Nutritional Value

Feta cheese is high in protein and calcium, but it is also high in sodium due to the brining process. It is a good source of B vitamins, and it contains beneficial probiotics.

Related Terms

• Brined cheese
• Sheep's milk
• Goat's milk
• Protein
• Calcium
• Sodium
• B vitamins
• Probiotics

External links

• Medical encyclopedia article on Feta cheese
• Wikipedia's article - Feta cheese

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