Thus, in the EU countries, feta refers exclusively to Greek cheese. As for the feta cheese, Romania is its homeland. Today the product is manufactured in many countries. Raw materials for its manufacture can be both cow's and sheep's or goat's milk. There is no single correct recipe for obtaining such a cheese.
In comparison with feta, feta cheese may not be snow-white, but slightly yellowish. In consistency, this product resembles dense cottage cheese. This is a fairly hard, but brittle cheese that practically does not crumble. The taste of feta cheese depends on the period of its aging in a special solution. Sometimes it is quite salty and spicy. There are no numerous holes on the surface of the feta cheese, which are a distinctive feature of feta. The latter product has a softer and softer consistency. It has a spicy taste with a slight sourness. Feta is sold and stored exclusively in brine. The product in liquid is suitable for consumption for several months or even 1 year. Cheese, on the other hand, may well be stored without brine, but for a relatively short time. Cheese wrapped in foil or cling film should be consumed within a month. The shelf life of the product in brine is up to 60 days.
Another difference between feta cheese and feta lies in the nutritional properties of cheese. So, the first product contains a large amount of sodium, sulfur, phosphorus and potassium. Its consumption has a positive effect on the condition of the skin, teeth, vision and bone tissue, as well as on the activity of the digestive system. In feta, the concentration of protein, calcium, choline and vitamin A is higher. The product helps to reduce cholesterol levels and increase the protective functions of cells. It helps fight food poisoning, strengthens the heart and immunity. However, in comparison with feta cheese, the calorie content of feta is one and a half times higher. For this reason, the product is not suitable for dietetic nutrition.
Let's summarize what is the difference between feta cheese and feta.
|Romania is the motherland||It is Greek cheese|
|Prepared from both sheep and goat's and cow's milk||The standard recipe assumes the use of sheep's milk and a small amount of goat's milk|
|May have a slightly yellowish tint||The product is characterized by a snow-white color|
|Hard but brittle cheese||Possesses more delicate and softer consistency|
|Has no holes on the surface||Must be depressions|
|May be quite salty and spicy||Spicy taste with a slight sourness|
|Can be stored without brine||Sold and stored exclusively in brine|
|The product in solution must be consumed within 2 months||Shelf life m May be up to a year|
|Contains high amounts of sodium, sulfur, phosphorus and potassium||Higher concentrations of protein, calcium, choline and vitamin A|
|Helps reduce cholesterol levels and increase the protective functions of cells||Helps fight food poisoning, strengthens the heart and immunity|
|It is characterized by a relatively low calorie content||Caloric content is 1.5 times higher|