It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. Feta is a white, salty, crumbly cheese from Greece that is traditionally made from sheep milk, and is typically bought in blocks. Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or lightly salted milk. [12] Homer describes how Polyphemus makes cheese in the Odyssey, but says nothing about brining; indeed, Polyphemus stored and dried it in wicker racks,[13] perhaps resulting in a rinded cheese similar to modern pecorino and caprino rather than feta. Ingredients: pasteurized cow and buffalo milk, starter culture, cow rennet, salt, coconut oil, powder milk. Mozzarella. Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. Allrecipes has more than 580 trusted recipes with feta cheese complete with ratings, reviews and cooking tips. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. Alexis Marie Adams, "Feta", in Catherine W. Donnelly, ed.. Vince Razionale, "Homer", in Catherine W. Donnelly, ed., "Truth, Lies, and Feta: The Cheese that Launched a (Trade) War", "Feta Cheese at the Heart of Growing US-EU Trade Tensions", "Presenting the Feta Cheese P.D.O. No refrigeration, easily posted and easy to use- just open and use. [12]:50 Feta cheese, specifically, is recorded by Psellos in the 11th century under the name prósphatos (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans. Since 2002, feta has been a protected designation of origin in the European Union. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. Feta cheese is a low-calorie source of many vitamins and minerals, but it also has a high sodium content. Similar cheeses can be found in other countries such as: "They make a great many cheeses; it is a pity they are so salty. Lower fat content: Swap your cheddars and Parmesan with Feta cheese. Through the special production techniques of Pınar white cheese… Although feta cheese contains healthy amounts of calcium, the phosphorus in feta may weaken bones in people with kidney disease. Research has found that when eaten in moderation, feta has the following potential health benefits: Feta contains more calcium than many other cheeses. It contains saturated fats as well, which should be limited to less than 10 percent of your daily calorie count. It is crumbly and has a slightly grainy texture. These organisms are required for acidity and flavour development. It is formed into large blocks, and aged in brine. According to the relevant EU legislation (applicable within the EU) only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta. It is also described in the 10th-century Geoponica. Soft, unpasteurized cheeses like feta can contain Listeria monocytogenes, a bacterium that can cause mild flu-like symptoms in adults. Though it isn't authentic, the Danish type of feta wins heart over with its mild flavour and ability to be cubed and sliced without crumbling. The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. Its zero waste and made by an Aussie Female Farmer (me !!). These strains of good bacteria promote a healthy gut and support immune system function. It comes in 250 gm and 500 gm TetraPak packages. 2. White Cheese Feta is a brined curd cheese traditionally made in Greece. - PDO (Protected Designation of Origin) product - Produced using the traditional method - Characteristic rich taste - Natural aroma and pure white color - Maturation of at least three months Feta cheese is a good source of essential vitamins and minerals. Cow’s milk has a very mild … To create traditional feta, 30 percent of goat's milk is mixed with … [23][24][25][26] In other markets such as the United States, Australia, New Zealand and elsewhere, full generic usage of the term "feta" continues. Welcome to our online cheese shop. This feta has a wonderful 18 month shelf life. Feta contains a fatty acid known as conjugated linoleic acid (CLA). Chan School of Public Health: “Calcium: What’s Best for Your Bones and Health?”, International Dairy Foods Association: “Types of Cheese.”, International Dairy Journal: “Probiotic potential of Lactobacillus strains isolated from dairy products.”, International Osteoporosis Foundation: “Calcium Content of Common Foods.”, Journal of Dairy Science: “Survival of Listeria monocytogenes During the Manufacture and Ripening of Swiss Cheese.”, Journal of the International Society of Sports Nutrition: “A review on effects of conjugated linoleic fatty acid (CLA) upon body composition and energetic metabolism.”, Journal of the Science of Food and Agriculture: “Changes in fatty acid profile of feta cheese including conjugated linoleic acid.”, Mayo Clinic: “Dietary fats: Know which types to choose.”, Mayo Clinic: “Sodium: How to tame your salt habit.”, National Health Service (UK): “B vitamins and folic acid.”, National Institute of Diabetes and Digestive and Kidney Diseases: “Mineral & Bone Disorder in Chronic Kidney Disease.”, Nutrients: “Cow’s Milk Substitutes for Children: Nutritional Aspects of Milk from Different Mammalian Species, Special Formula and Plant-Based Beverages.”, Oregon State University Linus Pauling Institute: “Bone Health In Brief.”, Reviews in Obstetrics & Gynecology: “Listeriosis in Pregnancy: Diagnosis, Treatment, and Prevention.”. 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