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Encyclopedia > Feta
Feta
Country of origin Greece
Region, town N/A
Source of milk Goat, sheep or mixture of these
Pasteurised Depends on variety
Texture Depends on variety
Aging time min. 3 months
Certification PDO, 2002
For other meanings of feta or FETA see FETA (disambiguation)

In Greek cuisine, Feta (Greek: φέτα) is a curd cheese in brine. It is traditionally made from goat's and/or sheep's milk. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking (although still edible on its own). It is used in the popular Greek phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). It is a popular cheese in Greece and world-wide. Similar cheeses are found in the countries which surround Greece. Download high resolution version (933x700, 115 KB) Feta cheese. ... It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ... Feta or FETA can mean: feta, a cheese feta (font), a font used for rendering musical notation on computer (on, for example, GNU LilyPond) Forth Estuary Transport Authority Fire Extinguishing Trades Association Federation of Environmental Trade Associations This page about a 4-letter acronym or initialism is a disambiguation page... Greek cuisine is the cuisine of Greece and of the Greeks . ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For the sports equipment manufacturer, see Brine, Corp. ... For other uses of the term, see goat (disambiguation). ... “Sheep” redirects here. ... A glass of cows milk. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Wikibooks Cookbook has more about this subject: Spanakopita Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. ... Wikibooks has a book on the topic of tyropita Tyropita or tiropita (IPA: ) is a Greek layered pastry food, made with layers of buttered filo dough and filled with a cheese-egg mixture. ...


Feta is salted and cured in a brine solution (which can be either water or whey) for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat. Percentages are relative to US recommendations for adults. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...


Traditional Greek feta cheese is made from sheep's milk, or a mixture of sheep and goats' milk. The cheese is made in blocks which are salted, sliced and then salted again, before being left for about a month to mature.


Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes. Greek salad (Greek χωριάτικη (choriatiki), meaning villagers salad) is a common salad characterized by its ingredients of Mediterranean (and particularly Greek) origin. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... An Italian sandwich. ...

Feta (typical)
Nutritional value per 100 g (3.5 oz)
Energy 260 kcal   1100 kJ
Carbohydrates     4 g
Fat 21 g
Protein 14 g
Riboflavin (Vit. B2)  0.84 mg   56%
Pantothenic acid (B5)  0.97 mg  19%
Vitamin B6  0.42 mg 32%
Vitamin B12  1.7 μg   71%
Calcium  493 mg 49%
Sodium  1116 mg 74%
Zinc  2.9 mg 29%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Contents

Lactose is a disaccharide found in milk. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. ... Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). ... Pyridoxine Pyridoxal phosphate Vitamin B6 is a water-soluble vitamin. ... Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... For other uses, see Calcium (disambiguation). ... R-phrases 36 S-phrases none Flash point Non-flammable Related Compounds Other anions NaF, NaBr, NaI Other cations LiCl, KCl, RbCl, CsCl, MgCl2, CaCl2 Related salts Sodium acetate Supplementary data page Structure and properties n, εr, etc. ... General Name, symbol, number zinc, Zn, 30 Chemical series transition metals Group, period, block 12, 4, d Appearance bluish pale gray Standard atomic weight 65. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ...

History

Feta cheese is first recorded in the Byzantine Empire, under the name πρόσφατος (prósphatos, "recent", i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly.[1] Byzantine redirects here. ... For other uses, see Crete (disambiguation). ... For other uses, see Heraklion (disambiguation). ...


The Greek word "feta" comes from the Italian word fetta ("slice"),[2], introduced in Greek in the 17th century, likely referring to the method of cutting the cheese in thin slices to serve on a plate. (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ...


Traditionally, feta has been made by peasants in the lower Balkan peninsula from sheep's milk, although goat's milk, and (to the dismay of some) cow's milk has been used in more recent times.


Certification

Greek salad. Feta cheese, a traditional ingredient, is usually sliced in small cubic pieces.
Greek salad. Feta cheese, a traditional ingredient, is usually sliced in small cubic pieces.

After a long legal battle with Denmark,[3] which produced a similar cheese under the same name, but used artificially blanched cow's milk, the term "feta" is now a protected designation of origin (PDO), which limits the term within the European Union to Greek feta.[4] [5] When needed to describe a feta-like cheese that isn't Greek feta, names such as "salad cheese" and "Greek-style cheese" are used. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Greek salad (Greek χωριάτικη (choriatiki), meaning villagers salad) is a common salad characterized by its ingredients of Mediterranean (and particularly Greek) origin. ... It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ...


Similar cheeses around the world

Similar cheeses are common in Albania (djath), Bulgaria (sirene сирене), the former Yugoslav Republic of Macedonia (бело сирење, belo sirenje; white cheese), Serbia (sir сир), Israel, Turkey (beyaz peynir 'white cheese'), Egypt, and Sudan (gibna bayda), Romania (brânză telemea), Russia (brynza, брынза), Ukraine (brynza, бринза), Iran (panir bulqäri), Malta (Ġbejna tan- nagħaġ) , and other countries. In some of these countries, the name "feta" is used interchangeably with the native, while in others "feta" is not used at all or refers to completely other (mainly imported) types of cheese. http://malincho. ... Sirene (Bulgarian: сирене; Macedonian: сирење; Serbian/Croatian: сир/sir) is a type of white brine cheese made in Bulgaria and Republic of Macedonia, similar to feta cheese. ... Not to be confused with Republika Srpska. ... http://malincho. ...


See also

This is a list of cheeses by place of origin. ... Greek cuisine is the cuisine of Greece and of the Greeks . ... // Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is extra virgin. ...

Bibliography

  • Andrew Dalby, Siren Feasts: A History of Food and Gastronomy in Greece, Routledge, 1996. ISBN 0-415-11620-1.

References

  1. ^ Dalby, 1996, p. 190
  2. ^ Court of Justice of the European Communities, Communique 25 Oct 2005[1]
  3. ^ The Feta Legend drawing to a close, Press release by the Danish Dairy Board 4th March 2005 [2] Accessed 12 December 2006
  4. ^ Feta battle won, but terms must be obeyed, Kathimerini newspaper archived article 16 Oct 2002 [3] Accessed 12 December 2006.
  5. ^ Protected Designation of Origin entry on the European Commission website. [4]

Kathimerini (Greek: Η Καθημερινή, Translation: The Daily) is a daily newspaper published in Athens. ...

External links


  Results from FactBites:
 
Feta Cheese - Feta - Food Reference (1764 words)
Feta is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurized milk.
Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp.
The Greek feta is made of cow milk and is definitely inferior to the Bulgarian sheep milk feta.
TED Case Study (5182 words)
Feta cheese matures after a period of 2 months in the brime, and should be conserved in the fridge at 2º-5º celsius.
Feta is as Greek as pisco liquor is Peruvian and basmati rice is Indian.
Feta cheese according to the Greek government has to be produced from sheep's or a mixture of sheep and goat's milk, originating from animals that live and graze in predetermined areas, all of which are in Greece.
  More results at FactBites »

 
 

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