| Cheese. Just a mere mention of the word
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| | question you need to ask your
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| and one would think of sumptuous
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| | nutritionist.
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| appetizers or meals served with them.
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| | There were actually some studies that
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| Cheese, when served with wine, depicts
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| | were done to lower the salinity of feta
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| impeccable taste and class. Here is but
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| | cheese and how this has significantly
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| one of the many varieties of cheeses:
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| | improved its nutritional value. The
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| Meet the Feta Cheese.
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| | conclusion was, it has good and bad
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| Feta (from the Italian word 'fetta'
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| | points. The good: it is a superior source
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| meaning 'slice') is actually cheese curd
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| | of riboflavin, protein, calcium,
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| in brine solution. It takes at least
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| | phosphorus and Vitamin B12. The bad: it
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| three months to make feta. When it is
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| | has a high cholesterol and sodium
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| removed from the solution, this type of
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| | content. It comes with high saturated
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| cheese dries up immediately. Milk from
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| | fat.
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| goats, sheep or cow can be used to make
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| | Another downside to eating feta cheese:
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| this.
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| | pregnancy would not allow feta cheese
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| The color of Feta cheese is white. It is
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| | consumption. Since feta is made from
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| usually formed into four-sided cakes that
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| | unpasteurized milk and comes in soft, it
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| can either be soft or semi-hard. Its
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| | may contain a type of bacteria called
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| salty flavor can be adjusted to suit the
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| | Listeria. Although Listeria registers
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| taste of the maker.
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| | symptoms like that of the common flu and
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| Traditionally, in Greece, feta cheese is
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| | can be tolerated by adults, it is highly
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| made with just goat's milk or a
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| | fatal to fetuses.
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| combination of goat's and sheep's milk.
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| | Could you take another bad news? It is
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| They are first salted as a slab, then
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| | very difficult to get the real thing in
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| sliced, then salted once more before it
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| | the country. Since it is highly
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| is subjected to maturation process.
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| | consumable in Greece and because of the
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| Other countries that make feta cheese
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| | restriction on importing products made
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| include: Albania, Bulgaria, Turkey,
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| | with unpasteurized milk, Americans can
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| Serbia, Ukraine, Romania, Iran,
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| | have a taste of feta through commercial
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| Australia, Denmark, Germany and many
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| | counterparts. Although the commercial
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| other countries. Although feta is called
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| | feta cheeses are inferior in most
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| differently in each country, the process
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| | aspects, at least they are the closest we
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| of manufacturing it is the same.
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| | could get to feta taste. If you are
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| The first historic record of feta cheese
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| | looking for the 'original' cheese, then
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| was during the Byzantine time. One
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| | be prepared to pay exorbitant fees!
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| Italian who visited Candia (in 1494) made
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| | Enough with the bad. There are more good
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| a vivid description of the brine solution
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| | to this type of cheese than the
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| used in making feta cheese. Additional
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| | occasional bad. Feta cheese is used in a
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| records are those of Balkan peasants who
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| | lot of sumptuous recipes which stimulate
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| made it either with sheep's or goat's
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| | the taste buds and it is
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| milk.
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| | highly-incorporated in most Greek meals.
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| Nowadays, cow's milk can be used to make
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| | Here are a few recipes that you could
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| feta cheese. The processes involved are:
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| | research online:
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| curdling of the milk with rennet,
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| | 1. Chunky guacamole (or Guacamole Picado)
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| separation and draining of the curd,
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| | 2. Goat Cheese Patties
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| putting salt on the blocks of curd,
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| | 3. Feta and Ricotta Cheese Fondue
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| slicing the slabs which are then salted
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| | 4. Greek Scramble
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| once more.
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| | 5. Lamb and Olive Balls
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| Feta is usually used in making salads and
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| | 6. Lemony Artichokes with Feta and
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| is much tastier when combined with
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| | Oregano
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| tomatoes, olives and green vegetables.
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| | 7. Lobster bundles
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| One can store feta cheese indefinitely
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| | 8. Mediterranean Feta Cheese Dip
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| because of the salt solution. A wise tip:
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| | 9. Leg of Lamb Stuffed with Roasted
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| if you want to reduce the saltiness of
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| | Garlic, Feta and Basil Leaves
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| the cheese, soak feta first in milk or
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| | 10. Spinach Triangles (Spanakopita)
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| water (just for a few minutes) before
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| | Aren't the recipes enough to convince you
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| eating.
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| | that there is more good to feta cheese
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| Now here is some important nutritional
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| | than bad? If you're not convinced and
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| information: it contains 30-60% fat of
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| | would want to decline a nice meal with
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| which 45% is fat from milk. The caloric
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| | feta in it, then believe me, you're
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| content is 100 calories per small slice.
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| | definitely missing one half of your life!
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| Whether that's good or bad for you is a
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