Word of the Day – Monday, August 20th



Word of the Day


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A firm crumbly Greek cheese made from sheep's or goat's milk
Common clues:
Greek cheese; Greek salad ingredient; Crumbly cheese; Spanakopita cheese; Brine-cured cheese; Goat or sheep product
Crossword puzzle frequency: 3 times a year
Frequency in English language: 65762 / 86800
News: More reasons to love cheese: Feta can boost immunity, improve gut health and reduce diabetes risk
Why don’t you like feta cheese?

In Greek cuisine, Feta is a curd cheese in brine. It is traditionally made from goat's and/or sheep's milk. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking. It is used in the popular Greek phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). It is a popular cheese in Greece and world-wide. Similar cheeses are found in the countries which surround Greece.

Feta is salted and cured in a brine solution (which can be either water or whey) for several months. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat.

Traditional Greek feta cheese is made from sheep's milk, or a mixture of sheep and goats' milk. The cheese is made in blocks which are salted, sliced and then salted again, before being left for about a month to mature.

Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia articles “Feta cheese”.