The Facts About Feta

Feta cheese is an important ingredient in Greek cooking. It’s used in salads, dressings, and stuffings as well as with chicken, fish, and seafood. In fact, it’s found in practically every category of Greek food. The Greek tradition of feta cheese dates back to the ancient Greeks, making feta one of the oldest cheeses produced. The Greek poet, Homer even mentions feta in his epic, the Odyssey.

How Feta is Made
Feta cheese is traditionally made from goat’s or sheep’s milk. To make feta, milk is heated until the curds and the whey separate. The curd is then hung and allowed to dry for several hours. After that, it is cut into cubes, salted, and packed in brine in large curing barrels. It is cured in brine for at least three months, often longer. Feta is an off-white color, is slightly salty, and can range in taste from somewhat mild to tangy. Since 2002, feta is a protected designation of Greece, similar to France’s Champagne and Cognac designations. Although similar cheeses are made in Bulgaria, France, and Romania, among other places, any cheese called feta must be made in Greece. This government control also set standards for feta production and has gone a long way to standardizing quality.

Nutrition
Feta is approximately 25 percent fat, of which about two-thirds is saturated fat. It is high in protein and also somewhat high in sodium. Most of the salt is in the brine and the feta’s sodium content can be reduced substantially by rinsing or soaking the cheese in water. Feta is a good source of calcium and vitamin B12. A 1.25 oz cube of feta has about 100 calories.