Baked Feta Recipe (So Easy!) - Wholesome Yum (2024)

FAQs

What do you eat feta with? ›

Crumbled. One of the easiest and more popular ways to incorporate Feta to a dish is to crumble it. Feta Crumbles are so versatile that you can use them to garnish pasta, watermelon, grapes, nuts, chickpeas, potatoes, salads, pizza, or eggs. It's the perfect tangy touch to elevate any dish.

Feta cheese has a high moisture content and also a high acid content. This makes it not good for melting or flowing.

Athenos Feta Chunk

While this is another dry feta, it has a really great spring to it, almost like fresh cheese curds. The dryness makes it easy to cut and prep for cooking, so it's the best feta cheese to use in recipes like baked feta or feta skewers with fruits or vegetables or cubed into pasta salads.

Add a small amount of preferably full milk to your jar and drop in your feta. You can use skim or 2% if you prefer. Now turn your stove on to medium heat and allow water to boil. As it heats up, stir it constantly.

To me, that's by far the best meat to use with lamb, but there's another one that also has just a strong a flavor that works well…. and that's VENISON. You'll find that their flavors match up well, and won't overwhelm each other. There are some great recipes out there that use chicken or beef, or even pork with feta.

Feta cheese pairs exceptionally well with lamb, chicken, and pork. The tangy flavor of feta complements the richness of these meats, creating a delicious combination.

What's more, feta is lower in fat and calories than aged cheeses like cheddar or parmesan. One ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while 1 ounce of feta has only 74 calories and 6 grams of fat (2, 3, 4).

If your feta tastes overly piquant, bitter, rancid, or otherwise unbalanced, it's past its prime.

Feta is a white crumbly cheese traditionally made of sheep's or goat's milk. It's cured and stored in brine (a solution of salt dissolved in water), but once opened, it can dry out or spoil quickly. To make it last longer, here's how to make your own brine.

Danish feta is made from cow's milk and has a milder, creamier texture. Feta purists argue that 'Danish-style' feta, made using the ultrafiltration method, isn't authentic, but many people prefer its creamier, smoother texture. You may prefer to use Danish-style feta for recipes aiming for a smoother end product.

What is the difference between feta and Greek feta? ›

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.

Feta doesn't melt due to its low pH (~4.7). While the high amounts of acid means calcium is dissolved from the structure, a pH this low causes proteins to interact strongly with each other.

Contains beneficial fatty acids

Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep's milk has higher levels of CLA.

It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.

However, this type of cheese is relatively high in sodium. Pregnant women should also be sure to avoid unpasteurized feta. Yet for most people, feta is perfectly safe to eat.

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

Feta is a tangy Greek cheese that can be eaten plain, crumbled over salads, or melted between layers of flaky pastry.