Cookbook:Feta Cheese
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| Category | Cheeses |
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Feta cheese is a variety of white crumbly cheese.
Characteristics
[edit | edit source]It is traditionally made from goat's milk or sheep's milk,[1] although it is often made from cow's milk in some countries.[2] After shaping, the cheese is pickled in a salty brine mixture, where its flavor develops and becomes tangy.[1][2][3] As it ages, the cheese becomes firmer,[4] and it ultimately develops a firm and crumbly texture.[1][4] While it will soften with heat, feta will never truly melt.[4]
Selection and storage
[edit | edit source]Feta is typically sold in rectangular blocks,[4] either in its brine or drained. Even if not fully submerged, the cheese should still be a little moist from trace amounts of liquid in the packaging.[5] The hallmarks of a quality feta cheese are a crumbly but creamy texture.[1]
Store feta cheese in the fridge, ideally submerged in its brine. Kept this way, it will last for several weeks to months.[3][4][5] Note that the flavor will continue to develop over time.
Use
[edit | edit source]Feta is a popular ingredient primarily in Greek recipes, including such standards as Greek salad and spanakopita. It is often crumbled. If you would like to reduce some of the salt content in the cheese, you can soak it in fresh water.[5]
Substitution
[edit | edit source]If you have access to it, teleme cheese from the Balkans is a similar brined variety that makes a good substitute.[2] Cotija is crumbly and can make a reasonable substitute based on this texture,[4] but it has a milder flavor than feta.[4][6] Halloumi cheese is also similar, but it has a much sturdier texture.[6] If all else fails, a crumbly fresh goat cheese will do.[4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d "What Is Feta Cheese and Is Feta Good For You?". www.cheese.com. Retrieved 2024-07-19.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h "Greece's Ubiquitous Feta Cheese Fits Many Cuisines". The Spruce Eats. Retrieved 2024-07-19.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b "Substitutes for Feta". www.cheese.com. Retrieved 2024-07-19.