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Cheese, Feta
Feta was first made in Greece from sheep’s or goat’s milk. In the US, it is primarily made 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.
Feta cheese has a crumbly, firm texture and a tart, salty flavor.
Because cheese is essentially milk that is condensed it is important to choose feta cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of: Calcium, Riboflavin
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sugars
Related Foods
Selecting and Storing
Choose organic feta cheese and keep refrigerated. This cheese goes well with olives, vegetables, fruit, seafood, chicken, pasta salad, mixed greens.
