¿Qué es 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."
¿A qué sabe 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
Información Nutricional
Per 28 g (1 oz)El Secreto del Chef
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.
Sustitutos y Proporciones de Feta Cheese
El mejor sustituto para Feta Cheese es Goat Cheese (Chèvre), usado en una proporción de 1:1. Similar tangy, earthy flavor and crumbly texture, often less salty.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Goat Cheese (Chèvre) Mejor | 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. |
Cómo Elegir y Almacenar Feta Cheese
- Look for feta stored in brine for best flavor and texture.
- Avoid dry, yellowed, or extremely crumbly blocks.
¿Con Qué Combina Bien Feta Cheese?
- Olives
- Tomatoes
- Cucumber
- Onions
- Watermelon
- Spinach
- Lamb
- Chicken
- Pasta
- Pita Bread
- Oregano.
Preguntas frecuentes
¿A qué sabe Feta Cheese?
Salty, tangy, slightly acidic, milky Sharp|Briny
¿Cuál es un buen sustituto para Feta Cheese?
El mejor sustituto es Goat Cheese (Chèvre) (1:1). Similar tangy, earthy flavor and crumbly texture, often less salty.
¿Cómo eliges y almacenas Feta Cheese?
Look for feta stored in brine for best flavor and texture. Avoid dry, yellowed, or extremely crumbly blocks.
