Feta Cheese: Good or Bad?
As part of Mediterranean cuisine, this cheese is utilized in all sorts of dishes ranging from appetizers to desserts.
Here is everything you want to identify about feta cheese.
What Is Feta Cheese?
Feta cheese is basically from Greece.
It’s a Protected Designation of Origin (PDO) product, expecting that only cheese made in some areas of Greece can be called “feta”.
In these regions, feta is prepared with milk from sheep and goats raised on local grass. This special environment is what gives the cheese its different characteristics.
Feta’s flavor is tangy and attentive when it’s made with sheep’s milk type Of Milk, but milder when mixed with goat’s milk.
Feta is designed in blocks and is firm to the touch. However, it can crumble when cut and has a velvety mouthfeel.
How Is It Made?
Genuine Greek feta is produced from sheep’s milk or a mix of sheep and goat’s milk.
However, goat’s milk cannot be more than 30% of the composite.
The milk used to make the cheese is usually heated, but it can also be raw.
After the milk is heated, lactic acid starter cultures are combined to separate the whey from the curds, which are made of the protein casein. Then, rennet is added to set the casein.
Once this method is complete, the curd is shaped by draining the whey and grouping the curd in molds for 24 hours.
Once the curd is firm, it is cut into cubes, spread, and placed in wooden barrels or metal boxes for up to three days. Next, the blocks of cheese are stored in a salted solution and frozen for two months.
Finally, when the cheese is ready to be ordered to consumers, it is packaged in this solution (called brine) to conserve freshness.
Feta Cheese Is Packed With Nutrients
Feta cheese seems to be a healthy choice. One ounce (28 grams) provides (2):
Fat: 6 grams
Protein: 4 grams
Carbs: 1.1 grams
Riboflavin: 14% of the RDI
Calcium: 14% of the RDI
Sodium: 13% of the RDIa
Phosphorus: 9% of the RDI
Vitamin B12: 8% of the RDI
Selenium: 6% of the RDI
Vitamin B6: 6% of the RDI
Zinc: 5% of the RDI