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Several year’s ago there seemed to
be question as to whether or not feta was gluten-free. The
Gluten Intolerance Group of North America and other organizations
now widely accept feta as completely gluten-free with no possible
contaminates. Feta is a classic and famous Greek curd cheese
whose tradition dates back thousands of years. It was and is still
made by the shepherds in the Greek mountains with unpasteurized
milk. It was originally made with sheep or goat’s milk, however today, a lot of commercial
feta is made from pasteurized cow’s milk. Feta is salted
and cured in a brine solution (which can be made of either
water or whey) for a week to several months. Because of this
process sometimes it is referred to as "pickled cheese".
Feta cheese is white and can range from soft
to semi-hard, with a tangy, salty flavor
that can range from mild to sharp.
Interestingly enough, people with dairy
allergies can usually enjoy feta, as long as it is made from
sheep or goat’s milk. Unfortunately, due to the great
demand for feta in Greece and restrictions on pasteurized
milk, it is quite difficult to find the real sheep or goat’s
milk version inside the United States. If you can find it,
expect to pay a premium for it. Most of us will have to make
do with the inferior but still acceptable commercial version.
This month we have many recipes that include
feta. They are all delicious — and feta adds such a nice
touch to the finished dish. Give them a try and let us know
what you think!
Spanakopita
(Spinach Pie)
Shrimp
Pilaf with Kalamata Olives & Feta
Mediterranean
Shrimp Salad
Greek
Salad with Grilled Pork
Pasta
with Pan Seared Chicken, Kalamata Olives, Tomatoes & Feta
Vegetable
Moussaka
- Glutenfreeda
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