"In ragtag crumbles or genteel chunks, feta cheese gives a frisky flavor edge to food. Its salty, sour-sweet sharpness gives a classic Greek salad its signature taste; romaine, olives, cucumbers and red onions would be just another salad without feta's tart earthiness. Its flavors also add oomph to everything from black beans to pasta to tacos. Feta dates back thousands of years in Greece, where it's made with goat's milk or sheep's milk. Today, in America, it generally is made commercially with cow's milk."
"This rindless, bed-sheet-white cheese is cured and stored in a brine made with salt and either water or its own whey (the watery liquid that separates from the curd during the cheese-making process). Brining stops the ripening process, keeping the cheese fresh and flavorful. Because of this brining procedure, it's often dubbed pickled cheese. And because of the salt content of the brine, this cheese acts as a salty element in recipes, something to keep in mind when adding salt to those dishes."
Feta provides a salty, sour-sweet sharpness that defines Greek salad and brightens beans, pasta, tacos, and dips. The cheese originated in Greece and traditionally uses goat's or sheep's milk; commercial American feta is usually made from cow's milk. The rindless, white cheese is cured and stored in a salt brine or its own whey, a process that halts ripening and preserves flavor, earning the label pickled cheese. Brine adds notable saltiness, so recipes often require less added salt. A 3.5-ounce serving contains about 264 calories and 21 grams of fat. Texture ranges from soft to semidry, and products from various countries differ in saltiness and tartness. A Feisty Feta Dip yields about 2 cups and pairs with pita, raw vegetables, olives, or crisped prosciutto.
Read at www.ocregister.com
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