Fetaki cheese

Many residents of our cheeses are familiar with such a variety of fermented milk product as feta cheese. Translated from ancient Greek, the word feta means a piece. For the first time, feta cheese was made by residents of the incredibly ancient Byzantine Empire. It is worth noting that the ancient Greek writer Homer described the cheese recipe in his imperishable works.

The world famous cheese was made in Antiquity from the milk of sheep or goats. The container with milk was carried out in the open sun, where at a temperature in the 35S milk flared. The serum was drained, and the resulting curd mass was carefully placed in special linen bags, which were hung in the shade for several days.

Over time, feta cheese became incredibly popular and the recipe for the product became known in many world states. That is why in our time you can find numerous national varieties of cheese. Bulgaria, Italy, Egypt, Romania, Bosnia, Turkey, as well as Croatia and other states make their authentic varieties of feta cheese.

For example, fetaki cheese or Fetaki is considered a subspecies of feta, the birthplace of the product is Corsica. Due to its distinctive characteristics, fetaki cheese belongs to the group of brine cheeses, which are usually produced on the basis of goat or sheep's milk. Fetaki cheese differs from classical feta in its more delicate and creamy consistency.

Composition of fetaki cheese

It is worth noting that brine cheeses, including fetaks, are packed in a container with brine in order to maintain the taste, aroma and consumer characteristics characteristic of the product. The calorie content of fetaki cheese will depend primarily on the composition of the product. The composition of fetaki cheese will necessarily include the dairy component, as mentioned above most often this goat or sheep's milk.

The calorie content of fetaki cheese will also depend on the fat content of the milk. In addition, a starter is introduced into the fetaki cheese composition, which accelerates the process of milk fermentation. The result is fetaki cheese, the flesh of which is white. Fetaki cheese refers to non-crust cheeses, which are distinguished by their bright, rich taste with acid.

It is noteworthy that fetaki cheese is made in the form of one large piece, which is subsequently cut into several small ones. As a rule, the content of dairy fats in fetaki cheese does not exceed 40%. Fetaki cheese is just perfect for baking. Based on fetaki cheese, you can make an excellent filling for homemade baking.

In addition, fetaki cheese is perfectly combined with vegetable dishes and is suitable for salads. Experts claim that fetaki cheese is suitable for meat. In addition, the taste of the cheese is best shaded by green olives. Fetaki cheese is used to make sweet dishes and desserts.