Feta Cheese

Feta is a brined curd cheese traditionally made in Greece. It is typically produced from sheep's milk, or a mixture of sheep's and goat's milk. The cheese is known for its salty, tangy flavour and crumbly texture, which develops as it matures in brine.

Feta is primarily used as a flavouring ingredient, adding a distinctive salty and tangy taste to dishes. It is commonly found in salads, pastries like pies and tarts, and as a topping for cooked vegetables or grains. Its crumbly texture also makes it suitable for stuffing into meats or vegetables.

Feta cheese is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a source of protein and calcium, it can contribute to a balanced diet. However, it is typically high in sodium (salt), and the NHS advises that adults should consume no more than 6g of salt per day. High intake of salt can contribute to high blood pressure. Evidence regarding the impact of moderate cheese consumption on cardiovascular health is mixed, with some studies suggesting potential benefits and others highlighting risks associated with saturated fat content.