Feta cheese is a brined curd white cheese made from ewe’s milk. It’s used in many Mediterranean dishes and is a classic ingredient in Greek salads. Feta is also used for grilling, baking, and frying.
Feta is a white, crumbly cheese, with a slightly sour taste. It’s made from sheep’s milk, so it has a higher fat content than most other cheeses. Although feta is sometimes called “Greek cheese,” it’s actually produced in many countries around the world, including France, Bulgaria, and Germany. In fact, more than 90 percent of all feta production takes place outside Greece.
Feta originated as early as 4000 BC in Greece and has been produced there ever since. The word “feta” comes from the Italian word fetta, which means “small slice.” It’s thought that Greeks sliced their cheeses into small pieces to make them easier to eat while they were traveling or on military campaigns.
Why Doesn’t Feta Cheese Melt?
If you’ve ever wondered why feta cheese doesn’t melt, it’s because of its high-fat content and low moisture content. Feta has a lower water content than other hard cheeses like cheddar or parmesan. It also has a higher fat content than most hard cheeses (about 40 percent).
So, how does feta cheese make its way onto your salads, pizzas, and sandwiches? The answer lies in the way it’s made. While other hard cheeses are pressed during production to make them as firm as possible, feta cheese is not pressed at all — this allows the water to drain out while keeping the fat in its natural state.
How Is Feta Made?
Feta is made by allowing fresh sheep’s milk to curdle in vats containing rennet (a substance found in the stomachs of ruminant animals that coagulates milk into curds). Once this process has taken place, the whey (liquid) is drained away from the curds, which are then cut into cubes and salted with dry salt.
After this process has taken place, feta is packed into molds and pressed down so that excess liquid drains away from it and it takes on its characteristic shape. After this process is complete, feta will be left to mature for at least three months before it can be eaten.
How do I Store Feta?
Feta should be stored in its original packaging in the back of your refrigerator where it will stay cool and dry. If you’ve opened up a chunk of feta and taken out only as much as you need for your recipe, you can wrap up the remaining portion tightly with plastic wrap and store it back in its original packaging until needed again.
Is Feta Cheese Safe For Pregnant Women?
It is safe for pregnant women to eat feta if they are craving it. If you are worried about the high sodium content, try using less than usual or eating it alongside something low in salt, like whole wheat crackers or fresh vegetables.
What Are The Different Types Of Feta Cheese?
The main difference between these types of feta is their salt content:
Feta – 80% moisture, 20% fat, 1% salt (by weight).
Medium Feta – 80% moisture, 20% fat, 2.5% salt (by weight).
Hard Feta – 80% moisture, 20% fat, 3% salt (by weight).
What Does Feta Taste Like?
Feta is a salty cheese with a rich flavor that goes well with both sweet and savory foods. The taste varies depending on where the cheese was made and how long it’s been aged.
Some people describe feta as having a sharp or sour taste, while others say it has more of an earthy flavor. No matter what kind you try, there are plenty of ways to amp up your next meal by adding some feta to the mix!
As anyone who has ever eaten Greek food knows, feta cheese is a key ingredient in many traditional Greek dishes. It’s often served on its own with other ingredients, like grilled vegetables or bread, but it can also be used to top salads and pasta dishes.
The best feta cheese is fresh since it has such a strong flavor, but some people like to add a little bit to salads or dips for some extra kick.