Qu'est-ce que le/la/l'Feta ?
A brined curd cheese traditionally made in Greece from sheep's milk, or a mixture of sheep's and goat's milk, known for its salty and tangy flavor.
"The ancient Greek secret to a tangy, salty kick in any dish."
Quel goût a le/la/l'Feta ?
Salty, Tangy, Briny, Pungent
- Taste
- Salty, Tangy, Pungent, Briny
- Texture
- Crumbly, Brittle, Creamy (when warm)
- Aroma
- Pungent, Lactic, Briny
- Acidity
- Medium-High
Technical Metrics
Global Production
~250,000 tons annually
Protein Content (per 100g)
~14g
Shelf Life (Opened)
1 week (in brine)
Valeurs nutritionnelles
Per 28 g (1 oz)Le secret du chef
For a creamier texture in salads or spreads, mash feta with a fork and a drizzle of olive oil before serving.
Substituts & Proportions pour Feta
Le meilleur substitut pour le/la/l'Feta est Goat Cheese (Chèvre), à utiliser dans un rapport de 1:1. Similar tangy, earthy flavor and soft, crumbly texture.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Goat Cheese (Chèvre) Meilleur | 1:1 | Similar tangy, earthy flavor and soft, crumbly texture. |
| Halloumi | 1:1 | Salty and firm, but does not crumble; good for grilling or frying. |
| Cotija Cheese | 1:1 | |
| Ricotta Salata | 1:1 | A drier, saltier Italian cheese with a similar crumbly texture, but less tangy. |
Comment choisir et conserver le/la/l'Feta
- Always buy feta sold in brine to ensure freshness and authentic flavor.
- Avoid pre-crumbled for best taste.
Quels accords culinaires avec le/la/l'Feta ?
- Greek Salad
- Spanakopita
- Watermelon
- Olives
- Spinach
- Lamb
- Roasted Vegetables.
Questions fréquentes
Quel goût a le Feta ?
Salty, Tangy, Briny, Pungent Pungent, Lactic, Briny
Quel est un bon substitut pour Feta ?
Le meilleur substitut est Goat Cheese (Chèvre) (1:1). Similar tangy, earthy flavor and soft, crumbly texture.
Comment choisir et conserver le Feta ?
Always buy feta sold in brine to ensure freshness and authentic flavor. Avoid pre-crumbled for best taste.
