Cheese is a valuable food product called brine cheese by technologists. It is made either from goat, or from sheep, or from a mixture of sheep and cow’s milk. Also, feta cheese can be safely called a traditional product, despite the fact that new technologies have long affected cheese production. Indeed, in the manufacture of this cheese, most of the technological processes to this day are carried out manually: after fermentation, it is soaked in brine for some time, shaped, and spices are added if necessary.
What is Brynza?
As already mentioned, feta cheese is a soft pickled white cheese. Its smell and taste are fermented milk, with a pronounced salinity. The salinity of the product can be higher or lower. The consistency of feta cheese is not too dense, even slightly crumbly. In this case, the cheese breaks well, but does not crumble. The color is usually white, but its shade can range from pure white to pale cream and even yellowish.
The color of feta cheese depends entirely on the fat content of the milk, that is, the higher the percentage of fat, the more creamy its shade.
There is no pattern on the cheese cut; sometimes you can observe a small number of irregular cavities. The surface of the cheese head (bar) is usually clean and even, without any crust with a slight embossing from a special net (serpyanka) in which the cheese is soaked. At the same time, slight deformation of the head and minor cracks are quite acceptable.
The technological process of making feta cheese includes the following stages:
- Selection of raw materials and quality control.
- Pasteurization (heating to 70-80 degrees or short boiling).
- Fermentation (cooling up to plus 28-30 degrees, the introduction of starter culture and rennet).
- Pressing (forming a curd and separating it from the whey).
- Salting (the curd is covered with salt and left alone for 2-3 days).
- Soak in 9% saline solution (4-5 days).
- Storage (the product is folded into large containers (barrels), filled with saline (14%) and stored for 30-60 days).
Fat content of feta cheese
The most useful for the body is feta cheese, the percentage of fat in which is not less than 45%. As for taste, they are better if the fat percentage is at least 50%. In principle, this cheese is considered dietary and low-calorie, however, due to its salinity, it should be eaten carefully.
What is good cheese?
It is important to know that, first of all, natural feta cheese is the absolute record holder among all cheeses in terms of phosphorus and calcium content, as well as a valuable source easily digestible proteins and fats.
To get the maximum benefit for the body, nutritionists recommend eating this cheese up to 4 pm and always with foods that contain a lot of fiber. Regular use of feta cheese, thanks to the fats and other useful substances it contains, can significantly improve overall health, skin and hair condition, strengthen bones, teeth and nails, improve digestion and metabolism.
It is worth noting that calcium from feta cheese is much easier to absorb than from vegetables, fruits, berries and herbs. In addition, feta cheese has excellent disinfecting properties, suppressing the development of putrefactive bacteria and pathogenic microflora in the intestines.
Cheese made only from sheep’s milk is one of the main products of Moldovan, Romanian, Bulgarian, Macedonian national cuisine. Almost no dish in the countries of the Balkans is prepared without this product; it is added to appetizers, salads, pies, soups, casseroles and even desserts.