How Feta Cheese Is Healthy For Your Body

Raise your hands if you love cheese. We’re sure plenty of you don’t just have your hands raised but you must have also had a moment of feta memory flash by you. It’s true when people say cheese makes food delightful, for cheese can turn a boring salad or sandwich into the most scrumptious dish. But many stay away from all things cheese. This is because, for years or maybe even centuries, fats have always carried the bad reputation of being bad and being the sole reason for weight gain. Most of us have started adopting the healthy lifestyle of eating right and working out to live a happy and active life. And if you ask people what is it that they should not indulge in when on diets, they’ll say “cheese” for sure. This is very wrong to do so! Because if one thinks that giving up on fats will help lose all the extra kilos, they’re very wrong. The doctors say that there are three main nutrients that are required for the body. One is carbohydrates that generate energy for the body, second is proteins that work on building up the muscle part of the body, and third are the fats that are vital for insulation, the functioning of hormones, and even the sheath coating on the nerves. And if you choose to completely cut on fats in your diet to lose weight, you are hampering the normal functioning of the body.
There are many foods that have helped fat regain its respect in the diet world and cheese is certainly one among them. It accounts for one of the best healthy fats. And in the world of cheese, it is the “feta cheese” that is most recommended by healthy nutritionists and doctors to be included in our food, especially in our everyday salads. So, let us understand a little more about feta cheese and why it is posed as a healthy fat food.

What Is Feta Cheese?
The word ‘feta’ in Greek means ‘slice’. This cheese hails from Greece. It is a salty, crumbly, white cheese that is made out of sheep’s milk. It is usually made and sold in block sizes. The most authentic feta cheese is made by filtering the sheep’s milk first. Later it is pasteurized by heating the milk in huge cauldrons. Once the milk has cooled, the probiotics present in its cultures. And then rennet gets added to thicken up the milk. Once this mixture becomes solid enough that it can be cut, the mixture is then transferred to molds to so that all the whey (the cheese milk) gets drained away and salt is sprinkled onto it that acts as a brine while cheese ages slowly in wooden barrels or metal tins for at least a period of two months.
For those who aren’t aware, feta falls under the PDO (Protected Designation of Origin) category—this implies that feta has to be made in a certain way only. This means that feta when made, a minimum of 70% of sheep’s milk has to be used and this needs to be sourced locally only.
Different Types Of Feta Cheese
All of them look familiar, but not all the feta varieties that you see in the store are created...