Feta Cheese
Feta is a cheese made in Greece. It is a pickled cheese which has a tangy and salty taste.
Feta is made mostly in Central Mainland Greece.
70% of the cheese consumed in Greece is Feta Cheese.
Feta is made by combining Goat's milk and Sheep's milk.
After making the cheese it is allowed to mature for 2 months and is sold after allowing it to soak in brine solution.
Feta has got a low fat content of 21%.
Feta is mostly white in colour and has got a creamy, crumbly and grainy texture.
Feta can be used in salads and also along with breads .
Production
Milk is pasteurized and allowed to cool until it reaches 35*c then rennet is added and it is allowed to react with the milk which turns it into curd and later into cheese after allowing all the water to drain.
Later, it is treated with salt and allowed to mature for at least 2 months during this waiting period the cheese gains its salty and tangy taste. The texture also reaches a creamy and crumbly state which is the ideal texture for Feta cheese.
Only cheese produced within EUROPE can be called Feta.
Feta is rich in Magnesium,Folic Acid and Vitamins A and K.
Feta contains Probiotics 'good bacteria' which is very good for the circulatory and immune system .
Feta is a cheese made in Greece. It is a pickled cheese which has a tangy and salty taste.
Feta is made mostly in Central Mainland Greece.
70% of the cheese consumed in Greece is Feta Cheese.
Feta is made by combining Goat's milk and Sheep's milk.
After making the cheese it is allowed to mature for 2 months and is sold after allowing it to soak in brine solution.
Feta has got a low fat content of 21%.
Feta is mostly white in colour and has got a creamy, crumbly and grainy texture.
Feta can be used in salads and also along with breads .
Production
Milk is pasteurized and allowed to cool until it reaches 35*c then rennet is added and it is allowed to react with the milk which turns it into curd and later into cheese after allowing all the water to drain.
Later, it is treated with salt and allowed to mature for at least 2 months during this waiting period the cheese gains its salty and tangy taste. The texture also reaches a creamy and crumbly state which is the ideal texture for Feta cheese.
Only cheese produced within EUROPE can be called Feta.
Feta is rich in Magnesium,Folic Acid and Vitamins A and K.
Feta contains Probiotics 'good bacteria' which is very good for the circulatory and immune system .
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