/ 4 oz feta cheese
Feta is rich in protein and calcium, essential for bone health, and contains probiotics from fermentation. However, it is relatively high in sodium due to the brining process.
About
Feta cheese is a traditional brined cheese originating from Greece, made from the milk of sheep, goats, or a mixture of both. Protected by European law as a product of designated origin, authentic feta is white, crumbly, and dense in texture. The cheese is cured in a brine solution of salt and whey or water, which gives it its characteristic salty, tangy flavor and helps preserve it. Feta has a slightly acidic taste with subtle herbaceous notes, and its crumbly texture makes it distinct from harder cheeses.
The flavor profile ranges from mild and creamy when fresh to more pungent and acidic as it ages. Traditional production uses milk from specific sheep and goat breeds native to Greece, though feta-style cheeses are now produced internationally. The brine used in production is integral to the cheese's character, imparting a characteristic saltiness that can range from moderate to quite pronounced depending on the producer and aging duration.
Culinary Uses
Feta is a versatile cheese used extensively in Mediterranean and Eastern European cuisines, particularly in Greek, Turkish, and Balkan cooking. It is classically crumbled over salads (Greek salads, grain bowls), baked into pastries such as spanakopita and börek, and served with olives, tomatoes, and bread. The cheese's crumbly texture and assertive flavor make it ideal for saláta Horiatiki (Greek salad), feta saganaki (fried cheese), and as a topping for roasted vegetables. Its high melting point allows it to be briefly fried or baked without losing its shape. In modern cooking, feta pairs well with fruit (watermelon, figs), herbs (oregano, dill), and acidic components like lemon and vinegar.