2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Feta / φέτα / is a white cheese that is traditionally produced in our southern neighbor Greece. In fact, 75 percent of the cheeses consumed there are of this type. Feta can be likened to native brined cheese or Danube cheese. It is mainly used to make sheep's milk, but sometimes it also contains goat's milk. Otherwise, feta is characterized by a relatively grainy structure. This type of cheese is widely used in cooking, and can be served alone or with other foods.
History of feta
It is believed that the Greek word for cheese - feta (φέτα), comes from the Italian word fetta, which translates as a piece. It in turn is borrowed from the Latin word offa, meaning a bite or a piece. The name was introduced into the Greek language four centuries ago and was probably inspired by the practice of cutting the cheese into pieces before letting it mature in barrels.
Feta cheese seems to have a long history. It is believed that as early as the VIII century BC. a similar dairy product from sheep's and goat's milk has already been prepared in Greece. As a technology that shepherds relied on then, it gave rise to cheese production today. Since the Greeks were not familiar with pasteurization at that time, they heated fresh milk in the sun. The resulting delicate consistency was placed in a cloth of light fabric and pressed to drain the liquid and harden the product.
Later, they cut the cheese, salted it and left it in a dry place for a few days. The Greeks stored the cheese in wooden barrels and covered it with brine. After about a month it became fit for consumption. Another practice has emerged, according to which feta is stored in olive oil. Such cheese is less salty than the other and also has a more delicate aroma. Goat's milk cheese was one of the favorite foods in ancient Greece.
Later it became an integral part of local cuisine. The brine product is rapidly gaining popularity in Southeast Europe. It is distributed in Bulgaria, Croatia, Romania, Turkey, Israel, Egypt and others. Today feta matures for about 3 months. The fat content of the product varies from 30 to 60 percent. There are three types of feta cheese, which is made from sheep's milk, produced by traditional technology, but from cow's milk or one that has a different texture.
Feta composition
Feta is a cheese rich in nutrients. It contains saturated fats, polyunsaturated fats and monounsaturated fats. Alanine, arginine, aspartic acid, valine, glutamic acid, lysine, proline, serine, cysteine, tyrosine and others are also present in the brine cheese. Feta is also a source of calcium, iron, phosphorus, magnesium, zinc, copper, selenium, manganese.
From the cheese we can get vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B4 (choline), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin D (calciferol), vitamin E (tocopherol), vitamin K (phylloquinone).
Cooking with feta
Semi-hard Greek cheese is widely used in Greek cooking. Due to its pleasant taste and delicate aroma, it quickly finds a place in the cuisine of many other countries. As already mentioned, feta can be served alone or combined with various other foods. The charm of the cheese is so great that even if you use it with just a bite of freshly baked aromatic bread and a glass of red wine, you will feel as if you are consuming a sophisticated specialty.
The combination of white brined cheese and tomatoes, cucumbers, peppers, onions, garlic, olives, lettuce, radishes is also very nice. A little olive oil is added. If you want to get full with more nutritious dishes, you can combine the cheese with fish, various seafood or meat. Or use it in an omelet or casserole with potatoes.
The cheese can be successfully used in a variety of cakes, pies, breads and pies. Very popular in Greek cuisine is the pie with feta and spinach. Some gourmets prefer to combine feta with fruit. For this purpose, choose sweet grapes, watermelon or figs. Its culinary characteristics can be enriched even after combining with aromatic spices such as oregano, rosemary, mint, paprika and black pepper.
Now we bring to your attention an idea for a salad with feta cheese, which is prepared extremely quickly.
Necessary products: 200 grams of feta cheese, 15 black olives (pitted), 150 grams of spinach, 1 avocado, 10 cherry tomatoes, 1 stalk of fresh garlic, 20 pumpkin seeds (peeled), basil, black pepper, salt, olive oil, lemon juice
Method of preparation: The greens are washed and cleaned. In a bowl put the chopped spinach, cherry tomatoes, avocado, garlic. Add the olives. The cheese is cut into cubes and also added. Sprinkle with pumpkin seeds and season with spices. The salad is stirred and served.
Benefits of feta
Eating feta cheese has a good effect on both the body and our appearance, as the cheese contains many useful trace elements that take care of our health. The vitamins that we can get from the brined product are also important for the beauty and strength and radiance of our skin, hair and notes.
Harm from feta
However, eating feta should not be overdone. Due to the high fat content in the product, some nutritionists recommend that it be avoided by overweight people. People suffering from hypertension and kidney disease should also refrain from consuming feta.
