If you are a cheese lover, chances are you have encountered feta cheese. This tangy and crumbly cheese has become a staple ingredient in many dishes worldwide. But do you know where it comes from and how it is made? Let’s dive into the origins of feta cheese, its various types, and the numerous benefits it offers.
Feta cheese is a white cheese that originated in Greece, traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk. The name “feta” comes from the Greek word “fetta,” meaning slice. This cheese has a long history in Greek cuisine and is loved for its unique taste and texture. While it is a staple in Greek dishes, feta has gained popularity globally and can be found in supermarkets across Europe, North America, and Australia.
The process of making feta involves heating milk, curdling it with rennet or lemon juice, draining the curds in molds, soaking them in brine, and maturing the cheese for several months. While traditional feta is made from sheep’s milk, many versions in stores use cow’s milk, sometimes with added goat’s milk. The taste and texture of cow’s milk feta are milder and creamier compared to the traditional tangy sheep’s milk feta.
Despite not being a “superfood,” feta cheese offers surprising health benefits. It is nutrient-rich, containing protein, calcium, phosphorus, B vitamins, vitamins A and K, folate, and more. Feta also contains probiotics that support gut health, is lower in fat and calories than other cheeses, and is a good source of antioxidants, calcium, and beneficial fatty acids like CLA.
When buying feta cheese, look for fresh, white cheese with a tangy aroma, and avoid brown or slimy cheese. Feta is available in blocks or crumbles, depending on your preference. With its nutritional value, digestive benefits, and versatility in recipes, feta cheese has rightfully earned its place in the culinary world. So, why not enjoy the tangy delight of feta cheese and experience its remarkable benefits for yourself?
