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The intense flavor of feta has an exceptional appeal in salads when combined with olives, tomatoes, and a variety of greens, including fresh spinach. It is also a distinctive addition to a Mediterranean-style antipasti tray along with sliced onion, cucumber, and hot pickled peppers. A dramatic dish of this kind can be made by marinating feta overnight in extra virgin olive oil, fresh herbs, garlic, and chile peppers. Feta is also used in baking, and in such savory pastries as spanakopita.
Feta-style cheeses are produced throughout southeastern Europe, the Mediterranean, and the Middle East—in Greece, Bulgaria, Bosnia and Croatia, Romania, Turkey, Israel, and Egypt (where the milk may come from cows or buffalo). There are three different types of feta:
Feta made primarily from sheep’s milk.
Feta made from cows’ milk in the traditional manner, which retains the characteristic crumbly texture and salty taste.
Cheese described as feta, but that is manufactured using modern ultrafiltration methods, which produce a cheese with a somewhat different structure.
Feta, (1 wedge) (1.33 oz.) (37.6g)
Calories: 100
Protein: 5.4g
Carbohydrate: 1.5g
Total Fat: 8.1g
Fiber: 0.0g
*Good source of: Calcium (187mg), Riboflavin (0.32mg), and Vitamin B12 (0.64mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
