Greeks know their cheese. Statistics on cheese consumption place Greeks as the highest consumers (per capita) of cheese in the world. Yes, it appears that the average Greek consumes about 50-65 pounds (23-30 kg) of cheese a year. How? Blame it on the feta; at least half of that cheese consumed is feta. For Greeks, feta is like bread, it will be on every table regardless of what is being served. We eat it with vegetables, meat, beans, bread, and olives. We even eat feta with fruit, combining it with watermelon and cantaloupe.
Feta cheese makes a wonderful addition to salads or sandwiches, or as a garnish for meat or vegetables. Generally made with goat milk, it can be made with cow milk if desired. Find all the ingredients for making feta at home in the Fresh Cheese Making Kit.
Another good thing about feta cheese nutrition is that is provides you with helpful probiotics! Probiotics are the bacteria that line your gut. When they go out of whack, your body becomes a breeding ground for bacteria, yeast, fungi, parasites and many other very unsavory things.
Feta (Greek: φέτα, féta, “slice”) is a brined curd white cheese made in Greece from sheep’s milk, or from a mixture of sheep and goat’s milk. Similar brined white cheeses produced in Europe are often made partly or wholly of cow’s milk, and they are also sometimes called feta. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g. the Greek salad) and pastries. Most notable is its use in the popular phyllo-based dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”), or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.
Feta cheese is lower in fat and calories than many other types of cheese. Melt feta cheese over tacos instead of cheddar cheese, which contains 113 calories per oz. with 9 g of fat, 6 g of which are saturated. Include feta on a cheese plate in lieu of brie cheese, which contains 94 calories per oz. with 8 g of fat, 5 g of which are saturated.
hi Pam Euker…I ordered a few varieties..flavored and the plain bone broth is good to use as a base for any other flavor…like adding it to soups.. adding fruit juices of your favorite flavors…and coconut water ..I always mix it with other 50% ..for variety of uses…otherwise the taste is not the most favorable …but great for combining…with other of your favorite tastes…like lemon , orange, and any red color fruit powders..and even red beets…or even green powdered combinations….
Since 2002, “feta” has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk from the same area, can be called “feta”. However, similar white-brined cheeses (often called “white cheese” in various languages) are found in the Eastern Mediterranean and around the Black Sea.
The earliest references to cheese production in Greece date back to the 8th century BC and the technology used to make cheese from sheep’s or goat’s milk, as described in Homer’s Odyssey involving the contents of Polyphemus’s cave, is similar to the technology used by Greek shepherds today to produce feta. Cheese made from sheep’s/goat’s milk was a common food in ancient Greece and an integral component of later Greek gastronomy. Feta cheese, specifically, is first recorded in the Byzantine Empire (Poem on Medicine 1.209) under the name prósphatos (Greek: πρόσφατος, “recent” or “fresh”), and was produced by the Cretans and the Vlachs of Thessaly. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.