A Beginners Guide To Interesting Feta Cheese

A Beginners Guide To Interesting Feta Cheese

Feta cheeses have long been considered 1 of the world’s oldest cheeses and a native product from Greece although this was only been made official since October 14, 2002. Feta cheeses are made up of sheep milk but it can also be mixed with goat milk using a 70:30 percentage.

This kind of cheese presents a very pleasant but lightly sour flavor and a rich aroma. It’s shaped in squares and although a soft kind of cheese, it actually has that semi hard texture. Soft feta cheeses do have that higher humidity content compared to semi-hard feta cheeses thus they come out with a sweeter, less salty and less spicy taste.

Feta cheeses need approximately 2 mos. for maturation in order for its unique characteristics to develop – it’s no wonder why this kind of cheese is also called “aged cheese”. Feta formed into squares easily crumble thus they’re ideal as addition in salads. It can also be sprinkled over different dishes to give it a tangy cheese flavor.

Since it’s a Greek product, Feta cheeses continue to still be made by the shepherds in the mountains using non pasteurized milk. It used to be only made of goat or sheep milk but in the age commercial production, they’re being made from cow’s milk.

The curdled milk is separated from each other – it’s also drained to ensure that they are thoroughly separated. Next, the curds are sliced – this is where Feta, or slice, came from – and then amply salted. They’re then placed into barrels that have whey or brine in them. The curdled cheese that is mixed with salt is left for curing for one week and could even extend up to a couple months.

Sometimes, Feta is also known as pickled cheese because of this. One has to be careful though because Feta can dry up easily when taken out of their solution. Feta is white and may be shaped into small square cakes. They may also be quite soft or a bit semi-hard and has a tangy and salty taste.

Those who are a little health conscious should know that the fat content of this kind of cheese would be around 30 to 60 percent although most of its milk fat. However, there’s not much to worry. If it’s possible to create Feta cheeses out of pasteurized cow’s milk on a commercial scale, it could also be possible to trim down the fat content of this product a little bit.

Usually, people who use Feta sprinkle it over salads since they crumble easily or pair it with sliced tomatoes with a bit of olive oil as well as fresh herbs. They’re even used as filling for puff pastries.