Feta

What Is Feta?

Feta is a crumbly white Greek cheese traditionally made from sheep's milk or a blend of sheep's and goat's milk, matured in brine. It is protected by geographic indication in the European Union; only cheeses produced in certain regions of Greece may carry the name feta.

Since it is more moist than other matured cheeses, its calorie value is relatively low, while its salt content is notable.

Nutritional Values of Feta

100 g of feta contains about 264 kcal of energy, 14 g of protein, and 21 g of fat. It is rich in calcium and phosphorus, but since it is matured in brine, its sodium ratio is also high.

What Are the Benefits of Feta?

With its high protein and calcium content, it can be considered part of a balanced diet; it also contributes some nutrients such as vitamin B12.

This information is general; feta is a food, not a substitute for medical treatment. Due to its high salt content, people with salt restrictions are advised to pay attention to portion size.

How to Choose Feta

When buying feta, products sold in brine and carrying a geographic indication statement should be preferred; vacuum-packed generic white cheese products are usually not real feta.

• Products sold in brine, in their own liquid, retain their freshness better.
• The label should state the sheep/goat milk ratio.
• The texture should be crumbly but not overly dry.

How to Store Feta

Feta retains its freshness in its own brine in the refrigerator for 2-3 weeks. If the brine decreases, adding lightly salted water on top prevents the cheese from drying out.

Using Feta in the Kitchen

Feta is most commonly used in Greek salad with tomato, cucumber, and olives; it is also melted with baked vegetables, in börek, and on pasta.

How to Make Greek Salad?

Tomato, cucumber, red onion, and olives are served with a thick slice of feta placed on top, drizzled with olive oil and thyme; in the classic recipe the cheese is added to the plate without crumbling.

How Is Baked Feta Cooked?

A whole block of feta is placed in a baking dish with cherry tomatoes and olive oil and baked until the edges lightly brown; it is served mixed with pasta or bread.

Which Recipes Use Feta?

Greek salad, baked feta, watermelon-feta salad, and feta börek are the best-known uses.

Frequently Asked Questions

Are feta and white cheese the same?

Although similar, they are different; real feta can only be produced in Greece with a specific sheep/goat milk ratio, while Turkish white cheese is usually made from cow's milk and has a different geographic indication.

How should feta be stored?

It should be stored in its own brine, in a closed container in the refrigerator; if left without brine it dries out quickly and loses its flavor.

Is feta very salty?

Since it is a brined cheese, it contains a moderate-to-high level of salt; it can be lightened by rinsing it under water for a few minutes before consumption.

Can feta be eaten during pregnancy?

Feta made from pasteurized milk is generally considered safe; caution and consulting a doctor is recommended for products made from unpasteurized milk.

Can feta be frozen?

It can be frozen, but its texture becomes more crumbly after thawing and it may lose some of its creaminess; consuming it fresh is recommended for the best result.