Cheese. Only a mere mention of the term and one would think of sumptuous appetizers or meals served with them. Cheese, when served with wine, depicts impeccable taste and class. This is but one of the many varieties of cheeses: Meet the Feta Cheese.
Feta (from the Italian word’fetta’ significance’slice’) is really cheese curd in brine solution. It requires at least three months to make feta. When it’s removed from the solution, this type of cheese dries up instantly. Milk from goats, sheep or cow could be used to create this.
The colour of Feta cheese is white. It is typically formed into four-sided cakes that can either be soft or semi-hard. Its salty taste can be adjusted to suit the taste of the maker.
Traditionally, in Greece, feta cheese is made with just goat’s milk or a combination of goat’s and sheep’s milk. They are salted as a slab, then sliced, then salted once more before it is subjected to maturation procedure.
Other countries that make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and several other countries. Though feta is called differently in each country, the process of producing it is the same.
The first historic record of feta cheese was during the time. Further records are those of Balkan peasants who made it either with sheep’s or goat’s milk.
Nowadays, cow’s milk can be used to make feta cheese.
Feta is usually utilised in making salads and is a lot tastier when combined with tomatoes, olives and green vegetables. An individual can store feta cheese indefinitely due to the salt solution. A smart tip: if you would like to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating.
Now here is some important nutritional information: it contains 30-60% fat of which 45% is fat out of milk. The caloric content is 100 calories a small slice. Whether that’s good or bad for you is a question you will need to ask your nutritionist.
There were really some studies which were done to lower the salinity of feta cheese and the way this has significantly enhanced its nutrient value. The conclusion was, it’s good and bad things. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it has a high cholesterol and sodium content. It comes with high saturated fat.
Another downside to eating feta cheese: pregnancy would not allow feta cheese consumption. Since feta is made of unpasteurized milk and comes in soft, it may contain a kind of bacteria called Listeria. Although Listeria registers symptoms such as that of the common flu and may be tolerated by adults, it is highly deadly to fetuses.
It’s quite difficult to get the actual thing in the country. Although the commercial feta cheeses are inferior in most aspects, at least they’re the closest we could get to feta taste. If you’re searching for the’first’ cheese, then be prepared to pay exorbitant fees!