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轮拿说奶酪 | 希腊盐水起司 Feta 菲达奶酪 - 知乎
轮拿说奶酪 | 希腊盐水起司 Feta 菲达奶酪 - 知乎首发于轮拿说奶酪切换模式写文章登录/注册轮拿说奶酪 | 希腊盐水起司 Feta 菲达奶酪轮拿说奶酪不瞎说 不长文 不广告 奶酪入门知识分享菲达奶酪（Feta）（Φέτα），是用绵羊奶（也可添加至多30% 的山羊奶）（巴氏奶）制成的盐水奶酪，产自希腊，它在2002年获得欧盟PDO（产地名称保护）认证。它是希腊最具代表性的奶酪，也是全世界最受欢迎的希腊奶酪。Feta名称的意思是“切割成片（块）型的奶酪”，据说它的名字来自意大利语的“Fetta”（小片或小方块），是指切片（块）的意思。菲达奶酪（Feta）的制作历史非常久远，据说可以追溯到公元前 8 世纪。在著名的荷马史诗《奥德赛》中，对传说中的独眼巨人波吕斐摩斯（Cycllope Polyphemus）制作羊奶奶酪有多段描写，独眼巨人制作的羊奶奶酪被视为是如今的菲达奶酪的前身。（相关故事可以参阅《古希腊神话和传说》中的“奥德修斯和独眼巨人的故事”）。菲达奶酪（Feta）最早一直被叫做"λευκός τυρός"（白奶酪），直到17 世纪以后才开始逐渐被叫做“Φέτα”，“Φέτα”这个希腊文名称在1994年就获得希腊本国的产地名称保护认证，但英文名称“Feta”直到2002年才获得欧盟PDO认证。原因是丹麦、德国和法国对此有争议，因为它们曾一直使用“Feta”这个名称，因此这几个国家进行了长期的法律诉讼，直到2005年欧盟最高法院最终裁定“Feta”名称归属希腊，其他欧盟国家不得继续使用“Feta”名称。丹麦用“Greek-style cheese"和"salad cheese"替代了Feta，德国和法国用"feta-style/type cheese"替代了Feta，此后“Feta”的名称被翻译成多国文字并受到保护。在中国，中文“菲达奶酪”是受保护的名称，只有希腊产的“Feta”才能叫做“菲达奶酪”。（所以你会看到其他国家产的类似奶酪，中文名字被叫做“发达”、“菲塔”等等的名字）菲达奶酪（Feta）是希腊人最喜欢的奶酪，几乎是每餐必有的奶酪，每年的人均消费量超过12公斤，并且占希腊食品出口的 10%以上。希腊不同地区出产的菲达奶酪的口味和特性也多种多样，有软的也有硬的，有温和的奶油味也有浓烈的辛辣味。有的咸一些，有的淡一些，有的羊奶味很重，有的羊奶味很轻，找到自己喜欢的菲达奶酪需要品尝许多不同的品牌。菲达奶酪（Feta）通常被被切割成方块型浸泡在盐水中售卖，奶酪的颜色是白色的，具有易碎的颗粒质地，（它的融化性较差，加热后会软化但不会完全融化），吃起来带有咸而微酸的味道。菲达奶酪（Feta）由位于希腊的奶酪商使用当地羊奶生产制作，制作成型的奶酪会被切成方块或薄片后，先用盐腌两天，然后放进铁皮桶中用盐水（浓度7%）密封腌制15天，之后再转入冷藏室（4℃）中低温腌制熟成2个月后即可上市销售。（这类流行于地中海及黑海周边地区的奶酪，在完成主要的制作工序后，通常会把奶酪放进密封容器里用盐水浸泡，使奶酪在盐水中完成最后的熟成阶段，盐水可以抑制细菌生长，也可以让奶酪在温暖的气温下保存较长的时间。这就是所谓的“盐水奶酪”，希腊文：τυρί άλμης，英文：Brined Cheese）菲达奶酪（Feta）常见有两种版本： ●软质版：质地柔软，可以涂抹，价格相对便宜。在市场里是称重售卖的，●硬质版：质地紧实，用奶更多，价格也贵些。感谢您的阅读！轮拿说奶酪 | 最经典的23种希腊奶酪（11-23）轮拿说奶酪 | 希腊盐水起司 Sfela 斯费拉奶酪轮拿说奶酪 | 希腊盐水起司 Batzos 巴佐斯奶酪轮拿说奶酪 | 希腊盐水起司 Kalathaki Limnou 莱姆诺斯岛·草筐奶酪发布于 2022-10-12 07:18奶酪希腊起司赞同 22 条评论分享喜欢收藏申请转载文章被以下专栏收录轮拿说奶酪奶酪入
什么奶酪直接食用更好吃？ - 知乎
什么奶酪直接食用更好吃？ - 知乎首页知乎知学堂发现等你来答切换模式登录/注册奶酪什么奶酪直接食用更好吃？关注者49被浏览77,064关注问题写回答邀请回答好问题添加评论分享7 个回答默认排序我决定了知乎啊你奈我何 关注1.比然奶酪（Brie）法国最著名的奶酪之一，因产于中央省的比然地区而得名。有许多品种，一般色泽由淡白到淡黄，质软味咸，奶香浓郁。呈圆碟状，直径18-35cm，重量1.5-2kg，含乳脂45%。比然奶酪最早制于17世纪，1918年被称为“奶酪之王”，响誉全世界。比然奶酪最好的保存方法是在切开的那一面放上一块干净的硬纸板（这样可以阻止奶酪流动），再把它储存在阴凉的地方或放在冰箱里。2.博斯沃思奶酪（Bosworth Leaf）由山羊奶制成的博斯沃思奶酪有着奶油般的质地，吃起来也不会像有的奶酪味道刺激。如果你没有完全适应奶酪的口味，那你可以先尝尝博斯沃思奶酪。 营养成分：每30克含80卡路里热量、0.27克碳水化合物、6.3克脂肪、5.6克蛋白质。3.卡尔菲利干酪（Caerphilly）它是一种威尔士全脂白干酪，口感温和、有点咸。最开始卡尔菲利干酪被威尔士的矿工们当作盐来食用，当他们在炎热的矿井中汗流浃背地工作时，身上总会带些卡尔菲利干酪。它不仅可以和葡萄、苹果一块食用，还能作为调料或搭配香肠食用。 营养成分：每30克含125卡路里热量、0.03克碳水化合物、10.4克脂肪、7.9克蛋白质。4.切达奶酪（Cheddar）切达奶酪是世界上最受欢迎的奶酪之一，产于英国索莫塞特郡车达，历史悠久。是一种硬质全脂牛乳奶酪，色泽白或金黄，组织细腻，口味柔和，重30-35kg，含乳脂45%。质地较软，颜色从白色到浅黄不等，味道也因为储藏时间长短而不同，有的微甜（9个月）、有的味道比较重（24个月）。切达奶酪很容易被融化，所以也可以作为调料使用。 营养成分：每30克含123路里热量、0.03克碳水化合物、10.3克脂肪、7.5克蛋白质。5.赤郡奶酪（Cheshire）有点脆，看起来像绸子一样丝滑，闻起来有点酸酸的味道，仔细尝尝还有点咸。如果再搭配西红柿一块享用，味道就更棒了。 营养成分：每30克含113卡路里热量、0.03克碳水化合物、9.4克脂肪、7.1克蛋白质。6.埃曼塔奶酪（Emmental ）奶酪质感和外皮都比较坚硬，它的外形最大的特点就是有气孔，这是发酵过程中气泡造成的变化。果香味浓，口味刺激。可以制作奶酪火锅或配以口感浓郁的红酒，比如波尔多的梅多克(Medoc）。 营养成分：每30克含200卡路里热量、0.03克碳水化合物、13克脂肪、7.5克蛋白质。7.菲达奶酪（Feta Cheese）希腊产，一种以山羊或绵羊奶制成后，在盐水中腌熟的软芝士。世界知名的Feta奶酪，可说已成为羊奶奶酪的代名词，而希腊人平日的餐食，从开胃菜、主菜到点心，几乎皆可见Feta奶酪的踪影。正宗feta里面绵羊奶的含量较高。8.马士卡彭奶酪（Mascarpone ）严格的说它只是凝结奶油而非奶酪，既非凝乳菌，也非菌种发酵而成。起源十七世纪意大利北部的Lombardy地区。，名称起源于西班牙语Mas quebueno（当时意大利为西班牙统治），意思为better thangood。常用于制作意大利的传统西点：提拉米苏。 9.马苏里拉奶酪（Mozzarella）意大利坎帕尼亚那布勒斯地方产的一种淡味奶酪，由水牛乳制成，色泽淡黄，重0.5-1kg，含乳脂50%。此奶酪是制作PIZZA重要原料之一。10.帕尔玛奶酪（Parmesan）一种意大利硬奶酪，经多年陈熟干燥而成，色淡黄，具有强烈的水果味道，一般超市中有盒装或铁罐装的粉末状帕尔玛奶酪出售。帕尔玛奶酪用途非常广泛，不仅可以擦成碎屑，作为意式面食、汤及其他菜肴的调味品，还能制成精美的甜食。意大利人常把大块的帕尔玛奶酪同无花果和梨一起食用，或把它掰成小块，配以开胃酒，当作餐前小点。又因其成熟期较长，所以比其他奶酪更容易被人体消化吸收，现已成为世界上最佳的奶酪品种之一。11.红列斯特奶酪（Red Leicester）红列斯特奶酪的颜色有点像胭脂树的果实，呈黄红色。尝起来像牛奶一样纯滑，味道也比较温和、香醇。 营养成分：每30克含120卡路里热量、0.03克碳水化合物、10.1克脂肪、7.1克蛋白质。 12.萨罗普蓝纹干酪（Shropshire Blue）这种柔软的、橙黄色的奶酪被认为是赤郡奶酪的一种， 奶酪中蓝色的纹路是因为在制作的过程中，一种钢制的模具被用于奶酪上，用来让空气进入，当奶酪经过6~8周发酵后，模具周围的蓝色印记就被留在奶酪上了。萨罗普蓝纹干酪吃起来很简单，只要把它磨碎，拌着沙拉就可以吃。 营养成分：每30克含105卡路里热量、0.03克碳水化合物、9.1克脂肪、7.8克蛋白质。13. 萨默塞特奶酪（Somerset Brie）法国人偏爱的萨默塞特奶酪吃起来口感温和，如果想要品尝到萨默塞特奶酪的纯正香味，最好买来就马上食用。吃的时候最好搭配蔬菜沙拉、葡萄、或面包一块食用。营养成分：每30克含92卡路里热量，0.2克碳水化合物，7.2克脂肪，6.6克蛋白质。 14.斯蒂尔顿奶酪（Stilton）最初斯蒂尔顿奶酪的发源地在英国爱尔兰东部的郡，但却在斯蒂尔顿大卖，也因此得名。现在斯蒂尔顿奶酪受到英国法律的保护，只允许在莱斯特郡、诺丁汉郡和德贝郡这三个地方生产。斯蒂尔顿奶酪是世界三大蓝纹奶酪之一，味道比较浓烈。如果你不喜欢酸辣口味的奶酪，那你可能很难理解为什么有人对斯蒂尔顿奶酪喜爱得疯狂。 营养成分：每30克含100卡路里热量、0.03克碳水化合物、8.1克脂肪、6克蛋白质。15.文斯勒德奶酪（Wensleydate）白色的文斯勒德奶酪吃起来丝滑、甘美，如果配合蒜、小红莓一块食用味道更佳。平时，搭配苹果派、水果蛋糕吃，还是一道不错的饭后甜点。 营养成分：每30克含113卡路里热量，0.03克碳水化合物，9.5克脂肪，6.8克蛋白质。 虽然都没吃过，但是以后我会吃上的(*^~^*)发布于 2018-06-19 22:28赞同 8611 条评论分享收藏喜欢收起蔷薇的骨骼 关注看个人口味吧，我更喜欢吃天然奶酪——埃曼塔大孔奶酪和蓝纹奶酪。我先挨个介绍一下，埃曼塔大孔奶酪源自瑞士，大体长相像个轮子，上面安着各种各样的洞。我对它的初始印象来自于猫和老鼠，当时一直觉得动画里的奶酪超级好吃，所以我一直都对埃曼塔大孔奶酪有一种莫名好感。埃曼塔奶酪味道比较香醇，隐约可以尝到一丢丢的坚果味，但是这并不影响我对它的喜欢。像我买的比较多的牌子就是瑞慕的埃曼塔大孔奶酪，瑞士原装进口的，是埃曼塔原产地生产的，据我了解这款奶酪是有着上百年的传统工艺的。一般我会用来做奶酪时蔬粥，食材也很简单，准备好奶酪、米，再来点鲜虾、西蓝花、胡萝卜就行了。味道绝绝子，尤其是冬天来上一碗很舒服。蓝纹奶酪就比较重口了，闻起来有股臭袜子味，特别特别特别臭，讲真的我第一次在朋友家闻到的时候以为他往房间里撒了一地的洗脚水。不过吃蓝纹奶酪真的会上瘾，就像有的人爱吃螺蛳粉一样！蓝纹的味道又甜又鲜，回味起来还有一股奶香。捏住鼻子吃是真的好吃！但我家小宝更喜欢吃不苦的瑞慕牛乳多多奶酪棒，和大孔奶酪相比，它的奶香味很浓，苦味更是完全没有。而且由于瑞慕牛乳多多奶酪棒是天然奶酪，根据自然发酵得来，0添加0蔗糖0碳水，而且钙和蛋白质含量特别高，很适合断奶后的小孩子补充营养。还有很多人喜欢再制干酪（天然奶酪二次加工后的奶酪），但我感觉现在国内对再制干酪的要求太低了，成分表里的真奶酪占比15%就算合格，已经和普通零食没两样了，严格意义上来讲，我觉得再制干酪已经不能算在奶酪的范围内了，简直就是各种添加剂的汇总，所以我这里就不谈了。虽然不同人不同口味，但是选择更优质的奶酪会更放心一些，我周围奶酪爱好者喜欢的类型里都会含有一两个我上文提到的奶酪，题主要是对奶酪感兴趣的话，可以优先考虑一下我说的奶酪哦~编辑于 2021-12-22 15:29赞同 26添加评论分享收藏喜欢
feta cheese怎么吃? - 知乎
feta cheese怎么吃? - 知乎首页知乎知学堂发现等你来答切换模式登录/注册食物奶酪feta cheese怎么吃?关注者3被浏览8,961关注问题写回答邀请回答好问题添加评论分享5 个回答默认排序知乎用户菲达奶酪很咸，外观长得人畜无害，白白嫩嫩的，像嫩豆腐一样，撬一小勺放嘴里，麻蛋，齁咸！我现在解锁的吃法是混在蔬果汁里，搭配蔬果汁，蔬果汁顿时多了一些奶香味和咸鲜味。放咖啡里也还可以，增加了醇厚感。切忌不要单独吃，这个玩意是我吃过的几个为数不多的奶酪品种中最无法单独入口的奶酪了。发布于 2023-10-19 08:12赞同添加评论分享收藏喜欢收起知乎用户1.直接切丁，拌n颗整颗橄榄吃，放点香料，推荐减盐版的。有人喜欢跟绿橄榄放一起，我习惯黑橄榄。2.切丁拌蔬菜沙拉3.切小丁或者薄片拌意大利面4.切丁和西红柿一起烤，加点香料5.切丁或薄片跟craker一起吃编辑于 2022-02-23 17:26赞同 1添加评论分享收藏喜欢
What Is Feta Cheese?
What Is Feta Cheese?
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Feta Cheese
Production, Uses, and Recipes
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Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/26/23
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What Is Feta?
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Authentic feta is a soft and crumbly brined cheese from Greece traditionally made with sheep's milk, which naturally contains two times the fat of cow's milk. Modern standards, regulated by protected designation of origin (PDO) status, allow producers to blend sheep's milk with up to 30 percent goat's milk. Feta has been around for centuries, and nearly every Greek meal incorporates feta cheese in some manner. In the U.S., cheesemakers produce a feta-style cheese using cow's milk, but quality can vary significantly. Feta is lower in fat and calories than aged cheeses such as cheddar or Parmesan and has more calcium and B vitamins than soft cheeses such as ricotta or cottage cheese. However, the brine results in a high sodium content, so feta should not be consumed on a salt-restricted diet.
Fast Facts
Origin: GreeceAvailability: In nearly every U.S. grocery storeAging: Brine-cured for four to six weeksFlavor: Salty and tangy
What Is Feta?
Feta is a soft cheese made from whole sheep's milk or a combination of sheep's milk and goat's milk. In Greece, feta is cured in a salty brine. Known as a pickled cheese, its flavor becomes sharper and saltier with age and the cheese becomes more firm. Feta is creamy white in color with small holes and a crumbly texture. It normally comes in square cakes with no rind, but you can also find pre-crumbled feta packaged in airtight containers without brine and with or without added seasonings. It costs more than other common cheeses, but a little goes a long way.
How Feta Is Made
Feta cheese is so popular in Greece that very little gets exported. In fact, most of the feta cheese imported to the U.S. comes from Italy. Nowadays, many countries produce forms of feta, including Australia, Denmark, Germany, and of course, the United States. However, modern-day mass production often relies on cow's milk and may use skimmed milk or partially skimmed milk to reduce the fat content.
In Greece, traditional production methods start with the addition of rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two. Once the milk thickens, the curd is separated, pressed into molds, and drained of excess whey. Cheesemakers cut the feta into smaller blocks (feta means "sliced" in Greek), then salt and dry them for two days before submerging them in brine, where they age for one week to several months.
Unfortunately, due to the great demand for feta cheese in Greece and restrictions on unpasteurized milk, it's difficult to find the real thing outside of Greece; if you do, it will be pricey. You can make your own feta cheese at home out of goat's milk.
Substitutes
Ricotta cheese makes the closest substitute for feta in terms of flavor, although it's generally less salty, but the moist texture doesn't quite match. Salty cotija cheese crumbles like feta and makes a good option for tossing into a salad. A fresh or slightly aged goat cheese can also stand in for feta.
Uses
Feta crumbles easily, making it a good choice to include in salads and as an alternative to shredded mozzarella on pizzas and flatbreads. It also tastes great sprinkled on roasted vegetables of all kinds.
When using feta in uncooked dishes, such as appetizers, allow it to come to room temperature to get the best flavor. You can serve it on an appetizer plate along with slices of crusty baguette, olives, and sliced meats. Or blend it into a dip with a little lemon juice and oil.
Feta softens in hot dishes but never fully melts, a good quality for adding texture in addition to flavor in baked casseroles, savory pastries, and stews such as the traditional stifado. You could also use it in a quiche or other style of savory pie. Feta makes a good option for stuffed burgers and pairs especially well with lamb.
Storage
Feta dries out and sours quickly in improper storage conditions. It remains fresh for several months if you keep it continually submerged in the brine. Packaged feta often includes some brine, but if you inadvertently drain it, you can simply mix some up to store any leftovers. Generally, stick to a ratio of 1 teaspoon kosher salt per cup of water, making more or less as needed. You can freeze unopened packages of the dry crumbled feta—the kind that's available at most grocery stores—for a few months without too much loss of quality.
Feta Recipes
There are many ways to include feta in your menu, especially if you want to add a Mediterranean twist to a recipe.
Homemade Feta Cheese
Watermelon Salad With Feta
Spanakopita: A Greek Spinach Pie With Feta Cheese
Spinach- and Feta-Stuffed Chicken Thighs
Baked Eggplant With Feta Cheese
Middle Eastern Spiced Lamb Burgers With Feta and Labneh
Shopping and Storage Tips for Greek Feta Cheese
Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Dietary Salt Restriction. Georgetown University Department of Medicine
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Feta Cheese - the Types of Feta and What It Is
Feta Cheese - the Types of Feta and What It Is
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Exploring Greek Food
A Guide to Feta Cheese
Learn All About This Salty Cheese
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Many people associate feta with Greece, and rightly so--feta has been made in Greece for thousands of years. It's even thought that feta is described in Homer's Odyssey. Feta has been registered as a Protected Designation of Origin (PDO) product, and so according to European Union law, the only true feta is that which is made in Greece.
However, many Balkan countries as well as others (like France, Israel, and the United States) also produce feta, although according to the EU Protected Designation of Origin regulations, it should be called a "feta-style" cheese or go by another name.
What Is Feta?
Wherever feta is made in the world or whatever you call it, the basic characteristics of feta don't change--it is salty and tangy with a creamy and crumbly texture. It's a simple but amazing tasting cheese. There are slight variances, however, in flavor and texture, depending on what type of milk is used (cow, sheep or goat) and where the feta is made.
Traditionally, feta is a sheep's milk cheese. Often, some goat's milk is blended in. Feta is classified as having between 45 and 60 percent sheep's milk or goat's milk. Less often and much less traditionally, cow's milk can be used to make a feta-style cheese. The better tasting fetas are cured in a brine and aged four to six weeks, essentially pickling the cheese and intensifying the salty and sharp flavor. You can find feta in square blocks packaged with the brine or already crumbled without any liquid.
What Are the Varieties?
It is impossible to precisely say what each feta from a different country tastes like, but these general guidelines can be helpful when shopping for feta. Like so many types of cheese, the best way to find your favorite feta is to sample many different brands.
Greek Feta: Traditionally made from sheep's milk, although sometimes a little goat's milk is blended in. Salty and tangy, with a lemony flavor, and usually rich and creamy, although versions with more goat's milk tend to be more crumbly. Unfortunately, this cheese may be hard to come by because of the unpasteurized milk restrictions and high demand in its own country.
French Feta: Most often made with sheep's milk, sometimes from the excess sheep's milk that is not used for making Roquefort. French feta is typically mild and creamy. Some goat's milk feta is also made in France and can be slightly drier and tangier.
Bulgarian Feta: Made from sheep's milk. Creamier texture, but the saltiness varies. Sometimes it has a little bit of a grassy or "sheepy" flavor mixed in with a yeasty, tangy finish.
Israeli Feta: Full-flavored, creamy and usually not overly salty. Most often made from sheep's milk.
American Feta: Can be made with sheep, goat or even cow's milk. Usually, the predominant flavor is tangy and the texture is less creamy and more crumbly.
You may also come across feta from Italy, Germany, Denmark, and Australia.
How Long Will It Last?
Feta is a great cheese to always keep in your refrigerator because it rarely goes bad (and can be used as a quick appetizer, or put on so many dishes like pizza, pasta, and salads for more flavor). Keep the feta in its brine in a covered container and it stays fresh for weeks or even months. If the feta tastes too salty, rinse it with water before serving.
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Feta | Description, Production, & History | Britannica
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feta, fresh, white, soft or semisoft cheese of Greece, originally made exclusively from goat’s or sheep’s milk but in modern times containing cow’s milk. Feta is not cooked or pressed but is cured briefly in a brine solution that adds a salty flavour to the sharp tang of goat’s or sheep’s milk.How milk becomes cheeseSee all videos for this articleThe making, or so-called pickling, of feta is an ancient practice. In Homer’s Odyssey, Polyphemus the Cyclops made sheep’s milk cheese, probably a forerunner of feta, which he ripened on racks in his cave. Considered the national cheese of Greece, feta is now made in many parts of the world. The best versions adhere to the original ingredients. Exported feta is usually pasteurized, but in Greece the cheese is still made in the traditional manner by mountain farmers. When stored in a liquid bath of brine, water, or milk, it will keep for months; otherwise it dries out quickly.
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What’s on the Menu? Vocabulary Quiz
Feta commonly is used in Greek dishes, such as spanakopita, a savory pie of spinach and feta wrapped in phyllo pastry, and in Greek salads. The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Kara Rogers.
Feta - Cheese.com
Feta - Cheese.com
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Made from goat's and sheep's milk
Country of origin: Greece
Region: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and Island of Kefaloni
Family: Feta
Type: soft, brined
Texture: creamy, crumbly and open
Colour: white
Flavour: full-flavored, salty, tangy
Aroma: nutty, strong
Vegetarian: no
Made from goat's and sheep's milk
Country of origin: Greece
Region: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and Island of Kefaloni
Family: Feta
Type: soft, brined
Texture: creamy, crumbly and open
Colour: white
Flavour: full-flavored, salty, tangy
Aroma: nutty, strong
Vegetarian: no
Description
What is Feta?
Feta is undoubtedly one of the most famous Greek cheeses. feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislation, and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and the Island of Kefalonia can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘White Cheese’.
How is Feta made?
To create traditional feta, 30% goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Nowadays, many stores sell goat's and cow's milk feta as well. The firmness, texture and flavour of the cheese differ from region to region. Still, in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, fully flavoured and more open. Local environment, animal breeds, and cultures have an impact on the texture, flavour and aroma of the cheese.
On the whole, feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age, which can be extremely creamy or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in the brine. The cheese can be used as a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.
What is Feta?
Feta is undoubtedly one of the most famous Greek cheeses. feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislation, and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and the Island of Kefalonia can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘White Cheese’.
How is Feta made?
To create traditional feta, 30% goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Nowadays, many stores sell goat's and cow's milk feta as well. The firmness, texture and flavour of the cheese differ from region to region. Still, in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, fully flavoured and more open. Local environment, animal breeds, and cultures have an impact on the texture, flavour and aroma of the cheese.
On the whole, feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age, which can be extremely creamy or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in the brine. The cheese can be used as a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.
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Other cheeses from Greece:
hard cheeses
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Wine and crackers with Feta
Feta cheese has a tangy and salty flavour profile, making it a versatile pairing choice. Here are three wine types and cracker options that generally complement feta cheese:
Wine Pairings:
Sauvignon Blanc: The crisp acidity and citrus notes of Sauvignon Blanc can balance the saltiness of feta, creating a refreshing …
Read more
Wine and crackers with Feta
Feta cheese has a tangy and salty flavour profile, making it a versatile pairing choice. Here are three wine types and cracker options that generally complement feta cheese:
Wine Pairings:
Sauvignon Blanc: The crisp acidity and citrus notes of Sauvignon Blanc can balance the saltiness of feta, creating a refreshing …
Read more
Feta recipes
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Feta Cheese Pasta
Indulge in the tantalizing flavours of our Feta Cheese Pasta, a quick and easy recipe designed to delight six hungry souls. With a preparation time …
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Feta Cheese Pasta
Indulge in the tantalizing flavours of our Feta Cheese Pasta, a quick and easy recipe designed to delight six hungry souls. With a preparation time …
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Cotija
Cottage Cheese
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FETA中文(简体)翻译：剑桥词典
FETA中文(简体)翻译：剑桥词典
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feta 在英语-中文（简体）词典中的翻译
fetanoun [ U ] uk
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/ˈfet.ə/ us
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a white Greek cheese, usually made from sheep's or goat's milk
羊奶酪（一种希腊白奶酪，通常由山羊或绵羊奶制成）
feta cheese
羊奶酪
(feta在剑桥英语-中文（简体）词典的翻译 © Cambridge University Press)
feta的例句
feta
When sliced, feta always produces a varying amount of "trmma", crumble, which is also used in pies; "trmma" is not sellable and is usually given away for free upon request.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
It is much closer in texture to crumbled feta.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yogurt.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
Grilled butternut is typically seasoned with spices such as nutmeg and cinnamon, or stuffed (e.g. spinach and feta before wrapped in foil and then grilled).
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
It has about 36-38% fat, but only 0.8% salt content, making it much less salty than feta.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
It consists of a rolled sheet of yeast dough onto which a feta, walnut or poppy seed is sprinkled over a thin coat of butter.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
When the white feta aki is smoked brown, it is called "sala".
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
And while we can forgive the slight lack of originality, the dodgy rap breakdown on which they rhyme stacking cheddar with chopping feta we just can not.
来自 Wikipedia
该例句来自维基百科，在CC BY-SA许可下可重复使用。
示例中的观点不代表剑桥词典编辑、剑桥大学出版社和其许可证颁发者的观点。
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feta的翻译
中文（繁体）
羊起司（一種希臘白乾酪，通常由山羊或綿羊奶製成）…
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西班牙语
queso feta…
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queijo feta…
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/ˈvedʒ.i ˌbɜː.ɡər/
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a type of food similar to a hamburger but made without meat, by pressing together small pieces of vegetables, seeds, etc. into a flat, round shape
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Feta Cheese Nutrition Facts and Health Benefits
Feta Cheese Nutrition Facts and Health Benefits
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Nutrition Facts
Feta Cheese Nutrition Facts and Health Benefits
By
Nicole M. LaMarco
Nicole M. LaMarco
Nicole M. LaMarco is a freelance health writer with 19 years of experience.
Learn about our
editorial process
Updated on December 06, 2021
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Table of Contents
Feta Nutrition Facts
Health Benefits
Allergies
Storage and Food Safety
How to Prepare
Feta cheese is a Greek cheese often made from sheep’s milk, but it can also be made partially with goat’s milk. It is the most well-known of all Greek cheeses.
The name feta, which literally means “slice,” is thought to have originated in the 17th century in Greece. Historians believe the cheese was given this name because of the practice of slicing up the cheese and placing it into barrels—a tradition still practiced today.
In the 20th century, when Greeks began immigrating to various other countries including Australia, the United States, Canada, and Germany, they brought feta cheese with them. Since then, it has become a popular cheese in other parts of the world. Here is what you need to know about feta cheese.
Feta Nutrition Facts
This nutrition information is provided by the USDA for 1 cup of crumbled feta cheese.
Calories: 398Fat: 32.2 gSaturated fat: 20 gSodium: 1,710 mgCarbohydrates: 5.8 gFiber: 0 gSugars: 0 gProtein: 21.3 gCalcium: 740 mg
Carbs
Feta is very low in carb content, accounting for less than 1% of your daily value of carbohydrates. This is because it has almost no sugar or fiber. Feta is also low in sugar content, which can be beneficial for people following certain eating plans.
Fats
About half of the fat in feta cheese is saturated fat. Different methods of making feta cheese can result in different amounts of salt and fat, but all feta cheese typically has a high saturated fat content.
Saturated fats are intended to be eaten in moderation. When possible, you should replace saturated fats with unsaturated fats. However, because dairy products have a complex biochemistry, they either have a neutral or inverse relationship with cardiovascular disease risk, even in full-fat products.
Protein
A cup of feta cheese has 21.3 grams of protein. This accounts for 43% of your daily intake of protein, making feta cheese a fairly good source of protein.
Part of this protein content is due to the animal rennet used to make feta cheese. Animal rennet is an enzyme made from the stomach of a calf, which means feta cheese is not suitable for vegetarians.
Vitamins and Minerals
Feta cheese is high in calcium and vitamin B12, which are good for your bones and provide natural energy. Feta cheese also has phosphorus, copper, zinc, manganese, selenium, and vitamin B6. It also has relatively low amounts of iron, magnesium, potassium, and vitamin A.
Due to the low iron content of dairy products like feta, research is being done to determine if there are benefits of fortifying feta cheese with more iron. Feta cheese is also high in sodium, which most people already get more than their daily value of.
Calories
There are 398 calories in 1 cup of feta cheese.
Health Benefits
Because feta cheese has a number of vitamins and minerals, it can be a beneficial part of a nutritious eating plan. Here are some potential benefits of feta cheese.
May Improve Digestive Health
A study tested 29 strains of Lactobacillus, a bacteria found in dairy products, and discovered that they contain probiotic properties. This means that dairy products may help aid digestion. While you have probably heard that yogurt aids digestion, this can also apply to feta cheese and other dairy products.
Further, a test of yeast samples from feta cheese reported that they tolerate low pH environments, such as the inside of your stomach. This means that the good bacteria in feta cheese will survive in your stomach and still aid digestion, even if you have an empty or upset stomach.
8 Ways to Naturally Digest Food Faster
Supports Bone Health
We often tell children that dairy products are good for your bones, and this is, in fact, true. Calcium and protein are some of the most important nutrients needed for healthy bone growth.
Feta cheese is high in both calcium and protein, making it a good supporter of healthy bones. Getting enough of these nutrients can also prevent bone fractures and osteoporosis, which is especially helpful for mature individuals.
Fitness and Nutrition News
May Prevent Cardiometabolic Diseases
Despite having a high saturated fat content, eating dairy products may help prevent life-threatening cardiometabolic diseases (CMDs). Dairy products provide nutrients that combat many conditions, such as insulin resistance, high blood pressure, and obesity. Therefore, eating dairy like feta cheese can reduce the risk of being diagnosed with cardiovascular disease and diabetes.
Fitness and Nutrition News
Helps With Vitamin Absorption
Fat-soluble vitamins D, A, K, and E require dietary fat like that found in feta cheese in order to be transported through and absorbed by the body. Without sufficient fat in your diet, you could be at risk for a fat-soluble vitamin deficiency, like vitamin D deficiency.
Vitamin D deficiency is a global health problem. It is possible that adding feta cheese to your meal plan could help with the absorption of these essential vitamins, particularly with vitamin D.
The Best Vitamin D Supplements of 2024, According to a Dietitian
May Help With Weight Management
When it comes to weight management, not many people think of cheese as a possible tool. But, most cheeses—including feta cheese—are a rich source of calcium, which has been shown to help maintain or even reduce body weight.
In fact, research on calcium intake has shown that dietary calcium intake is often associated with weight loss. However, the mechanism of action has not yet been determined, so more research is needed.
How Full-Fat Dairy Helps Keep You Lean
Allergies
Feta cheese is not recommended for those with a milk allergy. Milk allergies are among the most common types of food allergies in both adults and children. Interestingly, people with a cow's milk allergy may also be allergic to milk from other animals like sheep and goats. So, if you are allergic to cow's milk, it is likely that you will be allergic to the milk used to produce feta cheese.
Symptoms of an allergic reaction occur shortly after consuming milk or a milk protein. These symptoms can include hives, an upset stomach, vomiting, and even life-threatening anaphylaxis. If you suspect that you have an allergy to milk, talk to a healthcare provider about your symptoms.
People who are lactose sensitive or lactose intolerant should be able to tolerate some amount of feta cheese without negative side effects because it's a low lactose-containing product. Feta contains less than 0.024 grams of lactose per kilogram of weight. It is also less likely to cause problems because it is not typically consumed in isolation decreasing the lactose to the overall food ratio.
If you are lactose sensitive, consider a lactase supplement and take it with the first bite. If you continue to eat feta cheese after 30-45 minutes then take another supplement.
It is important to also note that lactose intolerance is not the same thing as a milk allergy but can be just as uncomfortable.
What to Eat at Smoothie King: Healthy Menu Choices and Nutrition Facts
Storage and Food Safety
Like most other cheeses, feta cheese should be stored in the refrigerator to preserve freshness. It is often stored in a sealed container as well, to prevent molding or loss of moisture. There is often a “use by” date written on the container, however, a good rule of thumb is to throw it away one week after it has been opened.
Is the Nitrate in Leftover Vegetables Harmful?
How to Prepare
Feta cheese comes in a couple of different forms. Dry, crumbled feta cheese is good for sprinkling on salads or pizzas. Blocks of feta, usually submerged in brine, can be drained and used for many different recipes, such as pasta.
14 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Greek Artisans. History of feta.
USDA, FoodData Central. Cheese, feta.
Bhupathi, V., Mazariegos, M., Cruz Rodriguez, J.B. et al. Dairy intake and risk of cardiovascular disease. Curr Cardiol Rep 22, 11 (2020). doi:10.1007/s11886-020-1263-0
Rizzoli R. Dairy products, yogurts, and bone health. Am J Clin Nutr. 2014 May;99(5 Suppl):1256S-62S. doi:10.3945/ajcn.113.073056
Jalili M. Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid. Dairy Sci & Technol. 2016;96(4):579-589. doi:10.1007/s13594-016-0280-7
Rozenberg S, Body JJ, Bruyère O, et al. Effects of dairy products consumption on health: Benefits and beliefs--A commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Calcif Tissue Int. 2016;98(1):1-17. doi:10.1007/s00223-015-0062-x
Psomas E, Andrighetto C, Litopoulou-Tzanetaki E, Lombardi A, Tzanetakis N. Some probiotic properties of yeast isolates from infant faeces and Feta cheese. Int J Food Microbiol. 2001 Sep 19;69(1-2):125-33. doi:10.1016/s0168-1605(01)00580-3
Astrup A. Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies. Am J Clin Nutr. 2014 May;99(5 Suppl):1235S-42S. doi:10.3945/ajcn.113.073015
U.S. National Library of Medicine. Fat-soluble vitamins.
Opinder Sahota, Understanding vitamin D deficiency, Age and Ageing, Volume 43, Issue 5, September 2014, Pages 589–591, doi:10.1093/ageing/afu104
Zhang F, Ye J, Zhu X, et al. Anti-obesity effects of dietary calcium: the evidence and possible mechanisms. IJMS. 2019;20(12):3072. doi:10.3390/ijms20123072
Food Allergy Research and Education. What is a milk allergy?
American College of Allergy, Asthma, and Immunology. Milk and dairy.
Detection of lactose in products with low lactose content. International Dairy Journal. 2018;83:17-19. doi:10.1093/ageing/afu104
Additional Reading
Katsouri E, Magriplis E, Zampelas A, Nychas GJ, Drosinos EH. Nutritional characteristics of prepacked feta PDO cheese products in Greece: Assessment of dietary intakes and nutritional profiles. Foods. 2020;9(3):253. doi:10.3390/foods9030253
By Nicole M. LaMarco
Nicole M. LaMarco has 19 years of experience freelance writing for various publications. She researches and reads the latest peer-reviewed scientific studies and interviews subject matter experts. Her goal is to present that data to readers in an interesting and easy-to-understand way so they can make informed decisions about their health.
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Feta | Local Cheese From Greece, Southeastern Europe | TasteAtlas
Feta | Local Cheese From Greece, Southeastern Europe | TasteAtlas