“Feta cheese”, in Greek, it means “slice”. And that’s always how it looks: en bloc, sometimes detailed into cubes marinated in flavored olive oil. This sheep’s milk cheese crumbles easily and is not a regular on platters. With its fresh and tangy taste, it seems on the contrary to be cut for our summer recipes.
More or less tender depending on its degree of ripening (2 months maximum), the feta cheese is generally eaten cold but tolerates cooking well. It is also the flagship ingredient of Spanakopita, a spinach-based puff pastry. Rich in fat (22.8 g / 100 g), the feta cheese is nevertheless well supplied with protein(14.8 g / 100 g) and satiating. It has a good content of calcium and phosphorus (bone health) … and salt (2.6 g / 100 g): be careful in case of hypertension. To reduce its salty flavor, we immerse it for a few hours in filtered water or milk, and we do not dirty the recipes!
In video: the recipe for cucumber and feta gazpacho
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