You may have only one understanding of cheese as a solid yellow block that can be cut up into thin slices to add to your burger.Feta cheese is nothing like that. It’s a white cheese and is so soft that it can crumble in your hands, which is why it is not typically served in slices!The truth is, there are many different types of cheeses, and the list of all the different kinds of cheese in the world can fill up an entire encyclopedia! And feta cheese is significantly different from the form of cheese we traditionally think of when someone says ‘cheese.‘History Of Feta CheeseOriginating from Greece, feta cheese is almost as old as time itself. This is because there is no confirmed record of the origination of the cheese, although scientists put the figure anywhere between 6000-8,000 years back. Let’s look at some facts about this popular table cheese without further ado!Feta is a Greek word, but there’s no direct translation into English, other than as a name of the cheese itself. While it is considered eastern Mediterranean in origin, there is no tangible proof that its existence was first noted in that region.The first record of Feta comes in the mythic form as an incident popularly recounted in the myths of Ancient Greece. Widely considered the world’s oldest poet, Homer refers to an ancestor of feta cheese! Of course, this is a manner of speaking since it isn’t possible to know whether the cheese he referred to was feta.He talks of Polyphemus, a cyclops who would transport sheep milk in bags made from various animals’ stomach lining. The myth doesn’t specify sheep, so it could also come from goats.One day, while carrying this milk, he noticed that the milk had become solid in form. To his delight, he enjoyed consuming this! In addition to this myth, other written records from the period indicate that this form of making cheese may have been in widespread use at the time.One of the first to write of feta was a traveler who had gone to Heraklion, a city in Crete, Greece, in 1494. Of Italian origin, Pietro Casola wrote in great detail about how this cheese, which came from sheep and goats, was stored in a brine solution to preserve its freshness and prevent its flavor from decaying.He referred to the cheese as ‘prosphatos,’ which translated into ‘fresh.’ There is a record of the common population in Greece using the word ‘feta’ to describe this type of cheese from the late 17th century before it spread to the rest of the eastern Mediterranean.The term ‘feta’ was used to loosely refer to how the cheese was sliced thinly before it was served or stored in containers full of brine.How is feta cheese made?Feta cheese typically has one standard production method, but it sometimes is made with other methods that can be just as conducive to creating the white cheese we all know and love!Feta cheese is primarily made from sheep’s milk. Also, feta cheese is typically made from at least two-thirds sheep’s milk (and one-third goat’s milk) but can be made entirely from sheep’s milk as well.When feta cheese meets the 30% goat’s milk classification, it is given a PDO label (Protected Designation of Origin). The PDO label lets the consumer know that its production is done in Greece and follows the correct processes to deliver the best quality feta cheese.The proper process for feta cheese ensures that no agents external to milk are added; this means it does not have colorants, salts, or powdered milk. The milk used can be both pasteurized and unpasteurized.The fat content of the milk needs to be at least 6%. Once the milk quality is ascertained, it is thickened and then put into molds. After that, the procedure demands that the milk gets removed from the mold. It is then covered, and the process of making feta cheese is completed with the addition of very coarse salt.Around this time, a considerable amount of whey liquids will come out of the cheese. This liquid needs to be completely drained before it gets covered in salt. The coarse salt gives the feta its distinctive salty flavor, for which it is loved!The cheese gets formed into the final product in two distinct stages. The first stage involves the addition of brine solution while strict temperature conditions are met, and this stage lasts anywhere between one to two weeks. After this stage, the second stage involves freezing the feta to thicken appropriately, with a temperature of 89 F (32 C).This is where the cheese ripens into the final white cheese, and this step takes anywhere between a minimum of two months and a maximum of four months. Once this is completed, the cheese is put into big containers and stored in a brine solution. From here, it is put into more convenient packaging, then shipped to commercial enterprises from where consumers can pick it up.This is the most traditional method of making feta cheese. However, there are more modern methods of making cheese. These methods are not PDO certified but can still be considered a great representation of the wonderful feta cheese!One of the modern production methods uses a coagulant called rennet, which makes the process of setting the cheese easier.Health Benefits Of Feta CheeseWith a healthy offering of many vital minerals and nutrients, feta is a fantastic cheese to consume if you’re a health freak, and the good news is that it tastes delicious as well!Feta is made of milk and thus has an astounding amount of calcium, which is extremely beneficial for maintaining bone health.During the extensive process of becoming the solid feta cheese that tastes amazing, it develops several probiotics that can make your gut feel much better after consuming it! It will help you maintain bone health as well!An essential ingredient in various salads, crumbled feta cheese is often used to add a zing of creamy freshness to your dish!Although it is typically used in salads, you can also consider feta a standalone food because it just tastes so good! You can also combine it with olives to take the salted food experience to another level altogether.Feta cheese also has a generous serving of the B vitamins, specifically riboflavin, thus being a treat for your immune system!Like all cheeses, feta is an incredible source of a life-sustaining nutrient called protein. Feta cheese is a top-quality protein source. So, it’s a big plus for you if you’re a vegetarian and struggle to meet your daily requirement for protein!In addition to the protein that will definitely help you grow your muscles and also maintain your bones, feta cheese is also exceptionally low in carbs. This means that you will not put on the pounds if you have a little bit more than you should, but you should still watch how much you eat, just in case!Feta cheese contains conjugated linoleic acid (CLA), a fatty acid that can contribute to keeping your muscular tone for longer and reduce your visceral fat content. Feta cheese is significantly high in protein and fat (by percentage), so this means that you can go for more extended periods without feeling the desire to eat.Because feta cheese is already salty, you have no requirement of adding any other salted foods to your salad. A drizzle of olive oil, in particular, can liven up your dish as well! Traditionally a table cheese, feta is not usually served as a slice, thereby giving you the power to control how much you consume!Owing to its nutrition-dense calorific profile, you can safely consume feta cheese on your diet, and it may also be the healthiest within a group of similar cheeses! Nutritional Value Of Feta CheeseFeta cheese is very rich in nutrients and will not only help you on your diet, but it will satiate your taste buds as well.One cup of crumbled feta made of either goat’s milk or sheep’s milk will give you little amounts of protein, sodium, fat, carbs, and sugar. You will also get vitamin D, calcium, potassium, and iron.In addition to this, you will get beneficial trace amounts of selenium, phosphorous, zinc, and riboflavin.
You may have only one understanding of cheese as a solid yellow block that can be cut up into thin slices to add to your burger.
