Was ist Feta Cheese?
A brined curd white cheese traditionally made in Greece from sheep's milk, or a mixture of sheep and goat's milk, known for its salty, tangy, and crumbly texture.
"Embracing the piquant punch of Greece's quintessential crumbly cheese."
Wie schmeckt Feta Cheese?
Salty, tangy, slightly acidic, milky
- Taste
- Salty, Tangy, Pungent, Slightly Sour
- Texture
- Crumbly, Creamy (when warmed)
- Aroma
- Sharp, Briny
- Acidity
- High
Technical Metrics
Calcium Content (per 100g)
~493mg
PDO Status Origin (EU)
Greece (2002)
Shelf Life (Refrigerated, Brined)
Up to 3 Weeks
Nährwertangaben
Per 28 g (1 oz)Geheimtipp des Chefs
To reduce the saltiness of feta, soak it in cold water or milk for 15-30 minutes before serving. Store in its brine or fresh water.
Feta Cheese Ersatz & Verhältnisse
Der beste Ersatz für Feta Cheese ist Goat Cheese (Chèvre), verwendet im Verhältnis 1:1. Similar tangy, earthy flavor and crumbly texture, often less salty.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Goat Cheese (Chèvre) Am besten | 1:1 | Similar tangy, earthy flavor and crumbly texture, often less salty. |
| Halloumi Cheese | 1:1 | Salty, firm cheese that holds shape when cooked; lacks the crumbly texture. |
| Ricotta Salata | 1:1 | Salty, firm, and crumbly, but milder and less tangy. |
| Vegan Feta (Plant-based) | 1:1 | Dairy-free option mimicking the salty, tangy profile and crumbly texture. |
Wie man Feta Cheese auswählt & lagert
- Look for feta stored in brine for best flavor and texture.
- Avoid dry, yellowed, or extremely crumbly blocks.
Womit passt Feta Cheese gut zusammen?
- Olives
- Tomatoes
- Cucumber
- Onions
- Watermelon
- Spinach
- Lamb
- Chicken
- Pasta
- Pita Bread
- Oregano.
Häufig gestellte Fragen
Wie schmeckt Feta Cheese?
Salty, tangy, slightly acidic, milky Sharp|Briny
Was ist ein guter Ersatz für Feta Cheese?
Der beste Ersatz ist Goat Cheese (Chèvre) (1:1). Similar tangy, earthy flavor and crumbly texture, often less salty.
Wie wählt und lagert man Feta Cheese?
Look for feta stored in brine for best flavor and texture. Avoid dry, yellowed, or extremely crumbly blocks.
