ingredient information
Cheese Feta Organic
AAA
Feta is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurized milk. It was originally made with goat's or sheep's milk, but today much is often made commercially with pasteurized cow's milk (the firmer cow's milk version is made for export). The curdled milk (curdled with rennet) is separated and allowed to drain in a special mold or a cloth bag. It is cut into large slices (feta means 'slice') that are salted and then packed in barrels filled with whey or brine. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a 'pickled' cheese). 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. It is now made in many countries, but usually the pasteurized cow's milk version, on a commercial scale. Feta is delicious crumbled over salads (the Classic Greek Salad), or together with sliced tomatoes, sprinkled with olive oil and fresh herbs. It is also used as a filling for puff pastry Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,