Feting Feta Cheese

by Diane Lofshult on Mar 01, 2007

Did you know that feta cheese contains about one-third less fat than other types of cheeses? No wonder consumers are flocking to feta! This tangy cheese made headlines this year when Greece won a legal ruling in the European Court of Justice that banned any other country from using the term feta.

Traditional feta cheese is made from sheep’s milk that has been sliced (feta means “slice” in Greek) and then pickled in a salty brine. Feta can also be created from goat’s milk or from different combinations of sheep’s, goat’s and cow’s milk. Because feta cheese is so moist, there is less room for fat, especially the saturated kind. Even the full-fat varieties are low enough in fat that calorie-conscious consumers can safely indulge!

Store feta cheese in the refrigerator for up to a week, but be sure to keep the cheese in its brine. Some experts recommend washing the brine off the cheese just prior to eating it.

Feta is great as a topping for salads or can be cooked in traditional cheese recipes.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at lofshult@roadrunner.com.