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Feta cheese essential in Greek cuisine February 14, 2008

Posted by grhomeboy in Food Greece.
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In Greek cuisine, Feta is a curd cheese in brine. It is traditionally made from goat’s and/or sheep’s milk although cow’s milk may be substituted.

It is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, but mostly is edible on its own. It is used in the popular Greek phyllo-based dishes spanakopita “spinach pie” and tyropita “cheese pie”.

14-02-08_feta_cheese.jpg  Feta is a popular cheese worldwide. Feta is salted and cured in a brine solution which can be either water or whey for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavour that can range from mild to sharp. The cured cheese easily crumbles apart. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat. 

Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

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