Feta is a Greek brined curd white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese.
Like many dairy products, feta has significant amounts of calcium and phosphorus; however, feta is higher in water and thus lower in fat and calories than aged cheeses like Parmigiano-Reggiano or Cheddar. The cheese may contain beneficial probiotics.
Feta, as a sheep dairy product, contains up to 1.9% conjugated linoleic acid (CLA), which is about 0.8% of its fat content.
Feta cheese is very high in salt, at over 400 mg sodium per 100 calories.