“Feta cheese”, in Greek, it means “slice”. And that’s how it always comes: in blocks, sometimes cut into cubes marinated in flavored olive oil. This sheep’s milk cheese crumbles easily and is not a regular on trays. With its fresh and tangy taste, it seems on the contrary to be cut out for our summer recipes.
More or less tender depending on its degree of ripening (2 months maximum), the feta cheese is usually eaten cold but supports cooking well. It is also the star ingredient of Spanakopita, a puff pastry made with spinach. Rich in fat (22.8 g/ 100 g), the feta cheese is nevertheless well supplied with proteins(14.8g/100g) and filling. 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, it is immersed for a few hours in filtered water or milk, and the recipes are not salted!
In video: the recipe for cucumber and feta gazpacho
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