Brine: Water • Salt • Lactic acid • Natamycine. However, modern-day mass production often relies on cow's milk and may use skimmed milk or partially skimmed milk to reduce the fat content. This semisoft brined cheese is made with fresh local sheep's milk – the secret to authentic Greek-style feta. Feta cheese is a white cheese, commonly made in Greece, that has a great tangy kick because it’s made with a brine. TRIPLE A LIGHT FETATRIPLE A LIGHT FETATRIPLE A LIGHT FETATRIPLE A LIGHT FETATRIPLE A LIGHT FETATRIPLE A LIGHT FETA, LIGHT FETA 11kg LIGHT FETA 3kgLIGHT FETA 2kgLIGHT FETA 1kgLIGHT FETA 500gLIGHT FETA 200g. Feta softens in hot dishes but never fully melts, a good quality for adding texture in addition to flavor in baked casseroles, savory pastries, and stews such as the traditional stifado. This semi-soft brined cheese is made with fresh local sheep’s milk – the secret to authentic Greek-style feta. Once the milk thickens, the curd is separated, pressed into molds, and drained of excess whey. It is creamy white in color with small holes, a crumbly texture, and is normally found in square cakes with no rind. Ingredients: Ultra-filtered milk • Goat cream • Milk protein concentrate • Microbial enzyme • Lipase • Calcium Chloride • Bacterial culture. Often, some goat's milk is blended in. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Traditionally, feta is a sheep's milk cheese. Our premium traditional feta is used for the standard "Greek Salad". Typically it’s nice and salty and has a grainy texture that crumbles, … There are slight variances, however, in flavor and texture, depending on what type of milk is used (cow, sheep or goat) and where the feta is made. It has become a staple in our business. SizesProduct comes in private as well as Triple “A” branded formats. This Balkan, Middle Eastern flavored cheese has experienced exponential growth due to its rich flavor and low fat content of 22%. You could also use it in a quiche or other style of savory pie. The combination of cow and goat creates a Feta cheese that is low in cholesterol and low in saturated fats. Nowadays, many countries produce forms of feta, including Australia, Denmark, Germany, and of course, the United States. MACEDONIAN FETAVOMACEDONIAN FETAVOMACEDONIAN FETAVOMACEDONIAN FETAVOMACEDONIAN FETAVO, CREAMY 11kgCREAMY 3kgCREAMY 2kgCREAMY 700gCREAMY 400g. There are slight variances, however, in flavor and texture, depending on what type of milk is used (cow, sheep or goat) and where the feta is made. TRIPLE A FETA - 55% MOISTURE, 22% BFTRIPLE A FETA - 55% MOISTURE, 22% BFTRIPLE A FETA - 55% MOISTURE, 22% BF. Unfortunately, due to the great demand for feta cheese in Greece and restrictions on unpasteurized milk, it's difficult to find the real thing outside of Greece; if you do, it will be pricey. Being very similar to "Kaymak" or "Lebene". Keep the feta in its brine in a covered container and it stays fresh for weeks or even months. Feta crumbles easily, making it a good choice to include in salads and as an alternative to shredded mozzarella on pizzas and flatbreads. Its smooth texture adds a variety of flavour to any meal. Little or no weight is needed for this cheese, depending on how open/closed you like the feta texture. Produced from ultra-filtered milk and matured according to our traditional recipes. Melitzanes Me Feta: Baked Eggplant With Feta Cheese. Ingredients: Ultra-filtered milk ● Cream ● Milk Protein Concentrate ● Lactose enzyme ● Microbial enzyme ● Lipase ● Calcium chloride ● Bacterial culture. Here I use about 2 lbs (aproximately 1 qt of water) It will consolidate under its own weight quite well during draining. Goat Milk Versus Cow Milk: Which Is Healthier? However, the brine results in a high sodium content, so feta should not be consumed on a salt-restricted diet. Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. You may also come across feta from Italy, Germany, Denmark, and Australia. Ingredients: Ultra-filtered milk • Cream • Milk protein concentrate • Microbial enzyme • Lipase • Calcium Chloride • Bacterial culture • Cellulose • Natamycine, TRIPLE A CUBED FETATRIPLE A CRUMBLED FETATRIPLE A CRUMBLED FETATRIPLE A CRUMBLED FETA, CUBED 3kgCRUMBLED 9kgCRUMBLED 1kgBOX 1kg x 4. - White - Salty, Creamy, Cheesy, Closed texture, Consistent throughout. It's a simple but amazing tasting cheese. Feta is a soft cheese made from whole sheep's milk or a combination of sheep's milk and goat's milk. Get daily tips and expert advice to help you take your cooking skills to the next level. If the feta tastes too salty, rinse it with water before serving. Spanikopita: A Greek Spinach Pie With Feta Cheese, Middle Eastern Spiced Lamb Burgers With Feta and Labneh. Packaged feta often includes some brine, but if you inadvertently drain it, you can simply mix some up to store any leftovers. Ingredients: Ultra-filtered milk ● Cream ● Milk protein concentrate ● Microbial enzyme ● Lipase ● Calcium chloride ● Bacterial culture. It is rich in proteins, calcium and, of course, lactose-free. This Feta was developed in the early 80's to address a growing market. Feta made in Thessaly and Central Greece has a more intense, robust flavour. When CHOICE taste tested feta cheese a few years back, the 'Greek-style' feta rated highest. Triple "A" manufactures four types of Feta, with a range of textures. The texture is easily crumbled and has good slicing qualities. Feta is lower in fat and calories than aged cheeses such as cheddar or Parmesan and has more calcium and B vitamins than soft cheeses such as ricotta or cottage cheese. It is the fastest growing Feta segment in the country. Feta makes a good option for stuffed burgers and pairs especially well with lamb. You can serve it on an appetizer plate along with slices of crusty baguette, olives, and sliced meats. Our lactose-free Feta is a firm white cheese with a crumbly texture and a premium creamy and tangy flavor. Like so many types of cheese, the best way to find your favorite feta is to sample many different brands. It can also be se… Cheesemakers cut the feta into smaller blocks (feta means "sliced" in Greek), then salt and dry them for two days before submerging them in brine, where they age for one week to several months. Feta is a great cheese to always keep in your refrigerator because it rarely goes bad (and can be used as a quick appetizer, or put on so many dishes like pizza, pasta, and salads for more flavor). - White - Salty, Creamy, Cheesy, Closed texture, Consistent throughout. Brine: Water ● Salt ● Lactic acid ● Natamycin. It has become a staple in our business. When using feta in uncooked dishes, such as appetizers, allow it to come to room temperature to get the best flavor. Traditionally, feta is a sheep's milk cheese. With its smooth texture, freshness and sweet taste, this Feta is equal to or better than any variety imported from France or Greece. Feta is creamy white in color with small holes and a crumbly texture. Enjoy the same delicious fresh yet tangy taste with 15% fat content. BRINE: Water • Salt • Lactic acid • Natamycin. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). Ricotta cheese makes the closest substitute for feta in terms of flavor, although it's generally less salty, but the moist texture doesn't quite match. Available in traditional, creamy, reduced fat, crumbed, cubed, lactose free and Vegan. Salty cotija cheese crumbles like feta and makes a good option for tossing into a salad. Its multi-use makes it ideal for use on salads, pastas, pizzas, omelettes and is low in cholesterol. Peloponnese feta is dryer in texture, full flavoured and more open. The better fetas are aged (but not ripened) four to six weeks, cured in a salty whey and brine. Our Feta has excellent functionality and flavour. Feta cheese is so popular in Greece that very little gets exported. You can find feta in square blocks packaged with the brine or already crumbled without any liquid. It's even thought that feta is described in Homer's Odyssey. Produced from ultra-filtered milk and matured according to our traditional recipes. TRIPLE A CREAMY FETATRIPLE A CREAMY FETATRIPLE A CREAMY FETA TRIPLE A CREAMY FETATRIPLE A CREAMY FETA, CREAMY 11kgCREAMY 3kgCREAMY 1kgCREAMY 700gCREAMY 400g. Known as a pickled cheese, its flavor becomes sharper and saltier with age and the cheese becomes more firm. In Greece, feta is cured in a salty brine. Feta is classified as having between 45 and 60 percent sheep's milk or goat's milk. Shopping and Storage Tips for Greek Feta Cheese. Our lactose-free Feta is a firm white cheese with a crumbly texture and a premium creamy and tangy flavor. It can easily be baked and grilled, giving the potential for endless dishes including salads, pastries, and pies or mixed with fresh vegetables. Feta cheese is classified as a soft cheese made from 45 to 60 percent fat whole sheep's or goat's milk. Sold in a variety of pail sizes and weights. Modern standards, regulated by protected designation of origin (PDO) status, allow producers to blend sheep's milk with up to 30 percent goat's milk. Many people associate feta with Greece, and rightly so--feta has been made in Greece for thousands of years. Being very similar to "Kaymak" or "Lebene". Feta (Greek: φέτα, féta) is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. Generally, stick to a ratio of 1 teaspoon kosher salt per cup of water, making more or less as needed. Food writer, cookbook author, and recipe developer Jennifer Meier specializes in creating healthy and diet-specific recipes. It can easily be baked and grilled, giving the potential for endless dishes including salads, pastries, and pies or mixed with fresh vegetables. A fresh or slightly aged goat cheese can also stand in for feta. Gluten free. However, many Balkan countries as well as others (like France, Israel, and the United States) also produce feta, although according to the EU Protected Designation of Origin regulations, it should be called a "feta-style" cheese or go by another name. Feta dries out and sours quickly in improper storage conditions. This semi-soft brined cheese is made with fresh local sheep’s milk – the secret to authentic Greek-style Feta. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. With its smooth texture, freshness and sweet taste, this feta is equal to or better than any variety imported from France or Greece. Authentic feta is a soft and crumbly brined cheese from Greece traditionally made with sheep's milk, which naturally contains two times the fat of cow's milk. Sam's Spring Fattoush Salad. Wherever feta is made in the world or whatever you call it, the basic characteristics of feta don't change--it is salty and tangy with a creamy and crumbly texture. TRIPLE A LACTOSE FREE FETATRIPLE A LACTOSE FREE FETATRIPLE A LACTOSE FREE FETATRIPLE A LACTOSE FREE FETATRIPLE A LACTOSE FREE FETA. Our Cow and Goat Feta is created and aged using traditional methods, Triple "A" Cow & Goat Feta is the ideal for crumbling over fresh salads, pastas and cooked dishes. Ingredients: Ultra-filtered milk ● Goat cream ● Milk protein concentrate ● Microbial enzyme ● Lipase ● Calcium Chloride ● Bacterial culture. It also tastes great sprinkled on roasted vegetables of all kinds. The flavour is salty and tangy, the texture dry and crumbly. It is impossible to precisely say what each feta from a different country tastes like, but these general guidelines can be helpful when shopping for feta. Often, some goat's milk is blended in. Feta has been around for centuries, and nearly every Greek meal incorporates feta cheese in some manner. In Greece, traditional production methods start with the addition of rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two.