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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Feta FETA Introduction Buying and storing Preparation tips Nutritional highlights References Feta is an exceptional salad cheese, especially when combined with olives, tomatoes, and a variety of greens. Feta is a white Greek cheese, salty and semi-firm, that is traditionally made from sheep’s milk. It is typically stored in brine (a strong salt solution), which preserves its freshness. Feta is a prime example of the fresh-type cheeses made by nomadic peoples and herdsmen the world over. The cheese-making method described by the Greek poet Homer is the same one still used to produce traditional feta today. In the making of feta, fresh milk is heated to 95° F (35°C), rennet is added, and the mixture is left to coagulate. Once the milk has separated, the curd is cut and the whey is drained off. The moist curds are put in a cloth bag that is twisted or pressed to compress them, and then hung to dry for a few hours. When the curd is firm, it is cut into slices or cubes, sprinkled with salt, and dried for 24 hours. At that point, it is packed into wooden barrels, covered with brine, and aged for about a month. The finished product is solid but crumbly, a type of aromatic semisoft cheese. 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. 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. Availability Feta cheese is widely available in health food stores, specialty stores, and markets. Preparation, uses, and tips 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. Nutritional Highlights Feta, (1 wedge) (1.33 oz.) (37.6g) Calories: 100 Protein: 5.4g Carbohydrate: 1.5g Total Fat: 8.1g Fiber: 0.0g *Good source of: Calcium (187mg), Riboflavin (0.32mg), and Vitamin B12 (0.64mcg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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