The intense flavor of feta has an exceptional appeal in salads when combined with olives,
tomatoes, and a variety of greens, including
fresh spinach. It is also a distinctive
addition to a Mediterranean-style antipasti tray along with sliced onion, cucumber, and hot
pickled peppers. A dramatic dish of this kind can be made by marinating feta overnight in
extra virgin olive oil, fresh herbs, garlic, and chile peppers. Feta is also used in baking, and in
such savory pastries as spanakopita.
Buying and storing tips
Kept in salt brine, feta can be stored almost indefinitely. To decrease its salty quality,
you can soak the cheese in spring water or milk for a few minutes before serving.
Varieties
Feta-style cheeses are produced throughout southeastern Europe, the Mediterranean, and the
Middle East—in Greece, Bulgaria, Bosnia and Croatia, Romania, Turkey, Israel, and Egypt
(where the milk may come from cows or buffalo). There are three different types of feta:
Feta made primarily from sheep’s milk.
Feta made from cows’ milk in the traditional manner, which retains the characteristic
crumbly texture and salty taste.
Cheese described as feta, but that is manufactured using modern ultrafiltration methods,
which produce a cheese with a somewhat different structure.
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
