Feta cheese

Feta Cheese is a type of brined cheese that originated in Greece. It is traditionally made from sheep's milk, or a mixture of sheep and goat's milk, but commercial feta is often produced using cow's milk. Feta cheese is known for its tangy, salty flavor and crumbly texture.

History

The origins of feta cheese can be traced back to the Byzantine Empire. The word 'feta' comes from the Italian word 'fetta', meaning slice, and was first used in the 17th century. However, cheese similar to feta has been made in Greece since the 8th century BC, and was mentioned in Homer's Odyssey.

Production

Feta cheese is produced using a process called brining, which involves soaking the cheese in salt water. This gives feta its characteristic salty flavor. The cheese is then aged, which can take anywhere from a few days to several months. The aging process affects the flavor and texture of the cheese, with longer-aged feta being more crumbly and tangy.

Nutritional Information

Feta cheese is high in protein and calcium, but also has a high sodium content due to the brining process. It is also a good source of B vitamins, particularly vitamin B2 (riboflavin) and vitamin B12.

Uses

Feta cheese is a versatile ingredient that can be used in a variety of dishes. It is often used in Greek cuisine, particularly in salads such as the classic Greek salad. It can also be used in baking, in dishes such as spanakopita and tiropita, or served with olives and bread as part of a mezze platter.

See Also

• Cheese
• Greek cuisine
• Brined cheese

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