GRFOOD
New Greek Cook
Posts: 6
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« on: December 01, 2007, 10:32:23 PM » |
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Feta
Feh-ta
Heritage:
Feta was first made in Greece from sheep’s or goat’s milk. In Wisconsin, producers make Feta from cow’s milk. Cheesemakers refer to Feta as "pickled" because, after formation, it is packed in brine (salt and water). The brine preserves the cheese for approximately six months longer than most fresh cheeses.
Description:
Fresh cheese packed in brine and referred to as “pickled”. Crumbly, firm texture. Tart, salty flavor. Crumble on salads or use in casseroles or stuffings.
Appearance:
Chalk white
Texture:
Firm, crumbly
Flavor:
Tart, salty
Serving Suggestions:
Make a Greek pizza with red and green peppers, tomatoes, calamata olives and crumbled Feta cheese. Add diced or shredded Mozzarella with the Feta for a cheesier pizza.
Toss cooked shrimp and pasta with Feta, Cottage Cheese, green onion, tomatoes, oregano and pepper. Vary the salad by using flavored Feta.
Goes Well With:
Olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens
Styles/Varieties:
Wisconsin cheesemakers make Feta flavored with tomato, basil, black pepper, garlic, herbs and dill.
Plain and flavored Feta is available in 5-, 6-, 9- or 10-pound tubs, 8-ounce and 1-pound containers, random-weight pieces and crumbles.
Performance Note:
Feta browns well and sautés without melting.
Feta is stored in brine that helps preserve it. To make additional brine, mix 1 tablespoon salt per cup of cool water.
To reduce the salt content of Feta, rinse in cold water or soak in cold water or milk before serving.
Federal Standards of Identity:
No Federal Standards of Identity exist for Feta. Its moisture content places it in the overall category of soft and fresh cheeses.
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