Fetax. Fetax cheese - composition and production technology, preparation of delicious dishes with a Greek product in the recipe

Various cheeses are loved by many inhabitants of our planet. There are many recipes for their preparation, which were originally used in different countries and passed down from generation to generation. Now you can buy rare cheese anywhere in the world, which is very pleasing to true connoisseurs of such a product. Cheeses make an excellent variety in the daily diet and bring great benefits to the body. And one of the excellent varieties of such a product is fetax cheese, we will clarify what its calorie content and composition are, as well as what benefits and harms a person can have from eating it, and we will discuss the preparation of fetax cheese.

Fetax cheese composition and description

Fetax cheese came to us from the shores of the Mediterranean. He is a representative of brine varieties made on the basis of sheep's milk. Such a product is considered a Mediterranean version of cheese. The milk of goats, cows, buffaloes, or even a mixture of several of these drinks is sometimes used as the main raw material for making cheese.

In addition to milk, fetax contains a special rennet, which is necessary to speed up the process of milk clotting.

This product has a white color with some yellowish tint, its taste and aroma are somewhat specific. Many lovers compare its taste with Philadelphia, which is largely due to its pleasant and very delicate texture.

Feta cheese calories

The average calorie content of fetax, which was made in accordance with the classic recipe from sheep's milk, is 271 kilocalories per hundred grams of product.

The benefits of feta cheese

Fetax cheese, like other varieties of cheese, is valuable for its vitamin and mineral composition. Such a product is a source of a significant amount of calcium, so it will help maintain the strength of bones, teeth and nails. It contains a number of different vitamins, represented by tocopherol, vitamin D, ascorbic acid, B vitamins, vitamin A, and vitamin PP. Another such product saturates the body with sodium, phosphorus, sulfur, magnesium, potassium and iron.

It is believed that fetax can be an excellent component for various dietary programs aimed at improving health and appearance. Such cheese in moderation is worth eating even for those who suffer from obesity, diabetes and other metabolic disorders. After all, it is able to optimize digestive processes, improve the activity of the digestive tract and microflora in the digestive tract. To do this, it is best to combine it with various vegetables, for example, in salads.

The benefit of fetax is that its moderate consumption helps to normalize the amount of cholesterol in the blood and prevent many diseases of the heart and blood vessels.

It is believed that such a product has a unique amino acid composition, which makes it useful for maintaining muscle mass. It can be eaten by women who are carrying a child and breastfeeding, if they do not have individual contraindications.

The harm of fetax cheese

Cheese can harm people suffering from individual intolerance to milk proteins. Also, such a product is not useful if consumed excessively, in such a situation it can greatly harm both the digestive tract and the cardiovascular system. In the presence of diseases in these areas, it is better not to get carried away from fetax at all. Also, do not eat it in excessive amounts for those who suffer from pressure drops and increased swelling.

The harm of fetax will manifest itself in people with gastritis, ulcerative lesions of the gastrointestinal tract, diseases of the pancreas and liver. It is contraindicated for such categories of persons.

Preparation of fetax

Readers of "Popular about Health" can try to cook fetax at home on their own. To do this, you need to prepare three liters of milk, one starter and an enzyme, some salt.

In heated milk, you need to mix the starter and the enzyme. After a quarter of an hour, mix this mixture and send it to the fire. After forty-five minutes, the seized mass must be separated from the edges and chopped into cubes right in the pan.

Stir and leave to simmer until the curd begins to thicken. Next, the curd slices should be laid out on a piece of gauze and hung up so that the glass is excess liquid. After the cheese, you can sprinkle with salt (optional) and leave for a day to form.

Due to its delicate texture and piquant sweet and sour taste, fetax is great for making original desserts. In addition, it is ideal to include in salads of classic Mediterranean cuisine and in various main dishes or light snacks. Cheese can act as an original filling, for example, when stuffing vegetables or homemade pastries. It also makes delicious sandwiches, miniature canapés, tartlets and puree soups.

So, with fetax cheese, you can cook wonderful canapes. To do this, stock up on one hundred and fifty grams of cheese, three medium tomatoes, one small baguette and a jar of olives.

The first step is to chop the baguette in circles, each of which is cut into four more parts. After the bread must be fried in a dry frying pan - on each side for one minute. Chop the cheese into slices equal in size to slices of bread. They shouldn't be too thin. Cut the tomatoes into circles - about a centimeter thick. Prick a baguette on a skewer first, then cheese, tomato and olive. Serve ready-made canapes to the table.

Few people are indifferent to the rich, spicy, but at the same time sophisticated Mediterranean cuisine, although most of the inhabitants are familiar only with Greek salad. It includes fetax cheese, and if its exquisite taste is not yet familiar to you, then you should definitely try it.

What is fetax

The delicacy belongs to the brine and is of Greek origin. Its taste is creamy, lightly salted, but in combination with other components of the dish, the cheese can acquire interesting, more saturated shades. So, for example, with paprika or olives, the taste of fetax becomes similar to Mediterranean salty cheeses, and when hot spices are added, it acquires a pleasant piquancy and light peppercorns.

This pickled soft white cheese, sometimes with a slight yellowish sheen, has a dense, thick texture. For an average person who has tried this product for the first time, fetax may seem like an analogue of cheese, because both externally and in taste, these two types of pickled cheeses are very similar. But real gourmets who know a lot about such products will refute such a statement, explaining that fetax has a denser, but delicate texture, has a special spicy taste, partially reminiscent of Philadelphia.

The classic recipe for fetax cheese involves its preparation from sheep's milk, but more and more often in the modern production of this delicious product, goat, cow raw materials or a milk mix are used. Due to its pronounced salty, slightly spicy taste, feta is considered an ideal base for various dishes - salads, savory pastries, sandwiches, tartlets, but can also be served as a separate snack.

Calorie content and nutritional value

Depending on the fat content of the feedstock and the additives used during the preparation of fetax cheese, its calorie content may vary slightly, but on average 100 grams of the product contains 261 calories. If we talk about nutritional value, then from a 100-gram serving of such cheese, the body will receive 26 g of fat, 10 g of protein and 2 g of carbohydrates, the rest of the mass is the vitamin and mineral components of the product. As a percentage, the ratio of BJU is as follows:

• proteins - 26%;
• fats - 86%;
• carbohydrates - 2%.

Chemical composition

The total fat content of this cheese, as a rule, ranges from 45 to 60 percent. This is a lot, and the calorie content is relatively high, but nutritious fetax cheese belongs to dietary products. The reason for this is the hypoallergenicity of its components and the content of a wide range of microelements useful for the human body - vitamins, minerals, biologically active substances. The composition of the product includes:

• vitamin A;
• B vitamins (thiamine, riboflavin);
• potassium;
• calcium;
• iron;
• copper;
• phosphorus.

How to make feta cheese at home

If you know where you can buy a can of goat's milk and rennet, then you can easily try making delicate fetax cheese in your kitchen. You can take cow's milk as a basis, but the taste will be slightly different from the authentic Greek original, but the average consumer will not notice this. To prepare 500 grams, you will need the following ingredients:

• goat milk (fresh) - 3 l;
• rennet sourdough - 1 pack;
• salt - to taste.

Cooking method:

1. Pour milk into a large saucepan, heat to a temperature of 40-45 degrees, add the starter, stir. Leave for a quarter of an hour.
2. Then gently stir the mixture, put on a slow fire, soak for 45 minutes.
3. When the mass seizes and turns into a dense lump with a uniform structure, separate it from the walls of the pan and cut it directly into the container with a sharp knife into small rectangular pieces.
4. Leave on minimum heat until large curd grains begin to form.
5. Throw the curd mass into a bag of gauze prepared in advance, let the whey drain.
6. Hang the gauze bag with the workpiece over a deep container, leave until the remaining whey drains completely.
7. To balance the taste, sprinkle the resulting cheese lump with salt (and spices if desired), wrap it in a clean, dry cloth, and keep it in the cold for a day.

Recipes with fetax

A delicacy can advantageously complement and emphasize the taste of any dish. Feel free to experiment - feel free to add it to your favorite proven recipes, and you will see how successfully this new ingredient transforms the familiar taste of your traditional treat. There are a lot of snacks, and all the original recipes with fetax cheese are very simple and quick.

Salad with fetax cheese and tomatoes

• Time: 9 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 214.3 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Mediterranean.
• Difficulty: easy.

Bright, light, tasty, with interesting spicy notes, you get a tomato salad, complemented by salty fetax cheese. There are several variations of such a snack - with arugula, olives, spicy dressing based on olive oil and wasabi. The most popular and popular in the summer season is a salad with a minimum set of ingredients, but with a pleasant rich taste. Try it - you will feel like you are in Greece!

Ingredients:

• tomatoes (possibly cherry) - 300 g;
• fetax cheese - 170 g;
• fresh parsley - a small bunch;
• garlic - 1 clove;
• vegetable oil - 50 ml.

Cooking method:

1. Wash the tomatoes, cut into large cubes (cut cherry tomatoes into halves), put on the bottom of the salad bowl.
2. Cut the feta in the same way, place on top of the tomato slices.
3. Chop the garlic, chop the parsley very finely.
4. Mix chopped garlic, parsley, vegetable oil. Rub thoroughly for 1.5-2 minutes.
5. Drizzle dressing over salad, garnish with parsley sprigs.

Greek salad

• Time: 12 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 98.2 kcal per 100 grams.
• Cuisine: Mediterranean.
• Difficulty: easy.

In Greece, this simple but very tasty salad is called rustic because all the ingredients are cut into large pieces. The classic recipe involves adding cucumber, tomatoes, sweet peppers, olives and red onions to salted cheese, but in Russia this appetizer is often supplemented with lettuce, olives and even cabbage.

Ingredients:

• fresh cucumbers - 2 pcs.;
• sweet bell pepper - 2 pcs.;
• tomatoes - 4 pcs.;
• red onion - 1 pc.;
• large pitted olives - 130 g;
• fetax - 260 g;
• olive oil - 65 ml;
• balsamic vinegar - 15 ml;
• salt, pepper - to taste.

Cooking method:

1. Wash vegetables. Cut off the tails from the cucumbers, remove the core from the tomatoes, release the bell pepper from the seed box, remove the husk from the bulb.
2. Cut the feta into cubes, 1.5x1.5 cm in size. Place in a salad bowl.
3. Focusing on the size of the cheese pieces, cut the cucumbers, tomatoes, peppers. Onion cut into thin half rings.
4. Mix all prepared products, add olives.
5. In a separate container, combine dressing components: vegetable oil, balsamic sauce, salt and pepper. Mix.
6. Dress the salad with the resulting sauce, garnish with fresh herbs.

Chicken with fetax

• Time: 57 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 227.5 kcal per 100 grams.
• Purpose: for lunch, dinner, to the festive table.
• Cuisine: Mediterranean.
• Difficulty: easy.

Salty Greek cheese goes very well not only with various vegetables, but also with meat. If you're looking for a tasty and satisfying option for a family lunch or dinner, but don't have time to fuss at the stove, cook fragrant chicken with vegetables and soft pickled cheese. Such an original treat is prepared very quickly, but the result is a juicy, colorful dish worthy of even a festive table.

Ingredients:

• chicken fillet - 650 g;
• onion - 2 pcs.;
• frozen green beans - 400 g;
• fresh dill - a large bunch;
• butter - 85 g;
• fetax cheese - 1 pack;
• chicken eggs - 3 pcs.;
• salt, spices - to taste.

Cooking method:

1. Cut the meat into thick oblong sticks. Lightly fry in butter.
2. Peel the onion, chop into small cubes, sauté in the oil left after frying the meat.
3. Add frozen beans and finely chopped dill to the onion pan. Simmer for 3-4 minutes.
4. Remove vegetable mixture from heat, stir in fried chicken, salt and pepper to taste.
5. Mash 300 grams of cheese product in a deep plate with a fork, mix with eggs.
6. Lubricate the baking dish with butter, put the chicken with vegetables and cheese and egg mass, stir.
7. Arrange the remaining cheese, cut into small cubes, on top.
8. Bake in an oven preheated to 190 degrees for 35-40 minutes.

Salad with Chinese cabbage and cheese

• Time: 24 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 246.3 kcal per 100 grams.
• Purpose: for a snack, for the festive table.
• Cuisine: Mediterranean.
• Difficulty: easy.

If you need to please your guests with an unusual dish for the festive table, prepare an interesting salad with feta cheese, Beijing cabbage, chicken and croutons. Such an unpretentious dish will not leave indifferent any eater, and it will bring you real pleasure from the compliments received in your address.

Ingredients:

• Chinese cabbage - 250 g;
• chicken fillet - 180 g;
• red bell pepper - 1 pc.;
• canned corn - 120 g;
• red onion - ½ pc.;
• olives - 100 g;
• long loaf or white bread - 45 g;
• fetax cheese - 90 g;
• mayonnaise - 60 ml;
• lemon juice - 1 tbsp;
• soy sauce - 1 tbsp;
• garlic - 3 cloves;
• fresh herbs - a small bunch;
• vegetable oil - 1 tbsp;
• sesame seeds - 15 g;
• salt, spices, dried herbs - to taste.

Cooking method:

1. Cut the loaf into thin strips, put in a baking dish.
2. Mix vegetable oil, a little salt, your favorite spices and herbs in a separate bowl. Pour the resulting mixture over the pieces of loaf, mix. Dry in an oven preheated to 170 degrees for 15-20 minutes.
3. Cut the chicken fillet into strips, fry until fully cooked in vegetable oil over high heat.
4. Finely chop the cabbage, cut the paprika into thin strips, and the onion into a small cube.
5. Put the cheese in a deep plate, add chopped garlic, finely chopped greens and a tablespoon of mayonnaise. Mash thoroughly with a fork.
6. From the resulting mass, mold cheese balls the size of an olive.
7. In a separate container, mix the ingredients for dressing: mayonnaise, soy sauce, lemon juice. Knead.
8. In a large salad bowl, combine the fried meat, croutons, chopped vegetables and corn, season with the resulting sauce.
9. Top with cheese balls and olives. Sprinkle with sesame seeds.

Canape with fetax

• Time: 11 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 168.7 kcal per 100 grams.
• Purpose: for a snack, for the festive table.
• Cuisine: European.
• Difficulty: easy.

A quick, easy recipe with fetax, suitable as a treat for a buffet table or a festive table - amazing bright canapes. Such salty cheese is an ideal option for one of the components of a delicious edible slide, because it does not crumble, but is perfectly cut and keeps its shape. If you have problems with this process, try simply moistening the knife with cold water or sending the box with the cheese product for 10 minutes in the freezer.

Ingredients:

• baguette - 1 pc.;
• slightly salted salmon - 100 g;
• fresh cucumber - 1 pc.;
• fetax - 135 g;
• pitted olives - 115 g.

Cooking method:

1. Cut the baguette into even slices up to 1 cm thick. Dry on both sides in a dry frying pan.
2. Cut the fish into thin rectangular slices according to the size of the baguette.
3. Wash the cucumber, cut into circles, the cheese product into medium-sized cubes.
4. String prepared slices of food on a skewer in this order: baguette, salmon, cucumber, cheese, olive. Serve on a plate lined with lettuce.

Cheese Pie

• Time: 29 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 236.1 kcal per 100 grams.
• Purpose: for dinner, for the festive table.
• Cuisine: Mediterranean.
• Difficulty: easy.

Fetax cheese is widely used in cooking, not only as a component for various snacks, but also for filling savory pies. It melts well inside the dough base, giving the finished product a mild salty taste. This product is very harmoniously combined with fresh herbs and leafy vegetables, so the pie with fetax cheese and spinach is sure to please all guests and households without exception.

Ingredients:

• yeast puff pastry - 1 pack;
• fetax - 400 g;
• spinach - 190 g;
• fresh greens - a bunch;
• chicken egg - 1 pc.;
• sesame seeds - 10 g.

Cooking method:

1. Wash the spinach, cut into strips, pour boiling water over.
2. In a deep plate, knead the cheese product, add spinach and finely chopped greens, stir.
3. Divide the dough sheets with a knife into strips 12-15 cm wide.
4. Put two tablespoons of filling on each strip, smooth, twist into a sausage, pinch the edges.
5. Coat the prepared form with vegetable oil, lay out the rolls with spinach and cheese filling in a spiral, forming a snail out of them.
6. Brush the top of the pie with beaten egg and sprinkle with sesame seeds.
7. Bake in an oven preheated to 200 degrees for 20 minutes.

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 218.4 kcal per 100 grams.
• Purpose: for a snack, for the festive table.
• Cuisine: Mediterranean.
• Difficulty: easy.

Treat yourself to a simple, quick, but effective and delicious dish - colorful pita rolls with spicy cheese filling, diluted with a bright scattering of small pieces of red sweet pepper, crab sticks and juicy fresh herbs. If you plan to make such a treat for the festive table, then be sure: every single guest will be delighted with such an unusual snack.

Ingredients:

• Armenian lavash -1 sheet;
• fetax - 200 g;
• chicken eggs - 2 pcs.;
• garlic - 3 cloves;
• red bell pepper - 1 pc.;
• crab sticks - 3 pcs.;
• fresh greens - a bunch;
• mayonnaise - 2 tbsp.

Cooking method:

1. Hard boil eggs, cool, grate with large holes.
2. Remove the seed box from the pepper, cut into small cubes.
3. Cut the crab sticks in the same way, finely chop the greens with a knife.
4. Mash the feta in a bowl with a fork, add the garlic passed through the press, grated eggs, pieces of pepper, crab sticks, chopped greens and mayonnaise. Mix thoroughly.
5. Spread the filling evenly on a sheet of pita bread, retreating 1 cm from the edges. Roll up. Send to the refrigerator for half an hour.
6. Cut the roll into small portions, put on a dish garnished with lettuce.

Baked fetax

• Time: 18 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 288.7 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Mediterranean.
• Difficulty: easy.

This spicy Greek cheese is also very good as a separate snack, which can be safely served with a glass of red wine. To give the dish an exquisite sweet touch, bake the cheese slices with an unusual sauce of honey, walnuts, olive oil and dried oregano. If you think that these products are incompatible, then you are greatly mistaken - such an interesting composition will pleasantly surprise you with its harmonious and refined taste.

Ingredients:

• fetax - 220 g;
• walnuts - 50 g;
• olive oil - 45 ml;
• honey - 30 ml;
• dried oregano - to taste.

Cooking method:

1. Cut the cheese into small portions, put on a parchment-lined baking dish.
2. Turn walnuts into crumbs, mix with liquid honey and vegetable oil. Mix it up.
3. Pour the cheese slices with the resulting sauce, sprinkle with dried oregano.
4. Cover the form with foil and put in an oven preheated to 180 degrees for 10 minutes.

The benefits and harms of fetax cheese

Pickled Greek cheese is good for the human body:

• due to the high content of calcium, regular use of this product helps to strengthen bones, hair, nails, teeth;
• the vitamins and minerals contained in it have a beneficial effect on the digestive tract, prevent the development of pathogenic microorganisms in the stomach;
• a product based on rennet sourdough helps to populate the intestines with beneficial microflora due to the action of lactic acid bacteria;
• saturates the body with B vitamins, which are involved in many metabolic processes.

Due to the high content of milk fat and high calorie content, feta can harm the health of only two categories of people:

• suffering from lactose intolerance;
• with a lot of excess weight.

Video

Greek fetaxa cheese appeared in the expanses of the post-Soviet states about ten years ago, but during this modest time it managed to get a considerable share in the market, attracting potential consumers with its refinement of taste and uniformity of texture. Ideally, the color scheme varies from white to slightly yellowish, resembling cheese, which is outwardly familiar to the inhabitants of our latitudes.

Creamy slightly salty taste can take on many shades: from light Mediterranean notes (with olives and paprika) to spicy peppercorns. At the same time, one of the main signs of difference from the same cheese is a rather dense consistency. It is thanks to her that the cheese is perfect for preparing many dishes, keeps its shape, is easy to cut and practically does not crumble, in a word - a miracle.

Cheese components and nutritional value

The range of pickled cheese is prone to expansion, as the technological process of production lends itself to innovation, improvements, both structural and taste. There are recipes that contain not only goat's milk (the classic version), but also cow's milk, buffalo's milk, or mixtures of several products.

All components of the cheese are hypoallergenic, therefore it belongs to dietary foods. The calorie content of fetax cheese varies depending on the recipe, the fat content of the original ingredients and the presence of additives, but on average it is 261 kcal per 100 g.

Chemical composition of the product

Cheese weighing 100 g contains up to 26 g of fat, up to 10 g of proteins and up to 2 g of carbohydrates. In this case, the total fat content is at least 60%. The ratio of proteins, fats and carbohydrates: 12% : 86% : 2%.

Advantages and analogues

The texture of the cheese is similar to Philadelphia or fresh chavrou goat cheese. However, a certain characteristic aroma and a more refined balanced taste distinguishes fetax from other pickled cheeses.

In addition, it also has a number of useful properties. The chemical composition of the product includes vitamins and microelements, which, in turn, have a visible beneficial effect on the human body. Cheese contains a large amount of calcium, so eating it regularly helps strengthen bone tissue, as well as teeth, nails and hair. The vitamin-mineral complex in cheese also affects the digestive system, as doctors and nutritionists unanimously say. It helps prevent the development of pathogenic bacteria and microorganisms in the stomach.

Fetax cheese at home

You can cook fragrant tender cheese at home, while the recipe is very simple and easy.

Feta Cheese Ingredients:

• 3 liters of fresh goat's milk - preferably;
• rennet sourdough;
• salt - to taste.

Cooking method:

1. Fresh milk must be slightly heated over low heat, add the leaven, turn off the fire, let the mass stand for 15 minutes, then turn on low heat again and let the mass stand for 45 minutes. In an hour, the mass manages to grab.
2. The mass must be cut into large rectangles straight in the pan, without removing from the heat, and then gently mix and leave to bask further until the curd seizes.
3. Pieces of cottage cheese must be laid out on a pre-prepared gauze or thin cloth, let the whey drain.
4. Tie gauze and hang up so that the cheese gets rid of excess moisture.
5. After keeping the cheese for a day.
6. After a daily exposure, it is ready for use. With spices and salt, with vegetables and meat, with red wine - cheese is an ideal independent product.

Recipes and cooking secrets

Due to its recipe, fetax cheese is suitable for preparing many national Mediterranean dishes, appetizers and salads, as well as some types of dessert, as a filling for homemade pastries or baked vegetables.

It goes well with fresh vegetables, herbs, meat or fish, making dishes tasty and varied daily menu. In preparation, it is easy and convenient, due to its dense texture.

Greek salad with feta cheese

Cooking 8 servings will take no more than 20 minutes.

Salad Ingredients:

• 4 small tomatoes;
• 1 medium cabbage;
• 1 bunch of green lettuce leaves;
• 1 head of onion;
• 1 can of olives and 1 can of pitted olives;
• 400 g fetax cheese (2 standard packs);
• 1 bunch of greens (parsley and dill);
• 2 peppers (red and green) - for contrast;
• ½ lemon;
• olive oil - for dressing;
• salt to taste.

In a large salad bowl, first you need to cut the leaves of Chinese cabbage and bell pepper. You can play on contrasts by taking green and red peppers for the dish. Cut the onion into classic half rings, chop the greens: parsley and dill. Cut cherry tomatoes in half, ordinary - cut into slices. Carefully cut the fetax cheese into small 2/2 cubes.

A little secret: before cutting, it is better to place the fetax in the freezer for 5-10 minutes - this way it will stick to the knife less, which will greatly facilitate the process.

Add olives and black olives to the previous components, the latter, by the way, can be replaced with lettuce if you wish. Season the dish with olive oil, salt and pepper. At the final stage, it remains only to mix all the components of the salad. Unforgettable bright taste is guaranteed.

The second no less popular recipe with fetax cheese is a canape recipe.

A quick-to-cook appetizer goes well with many drinks, complementing the festive table with bright colors.

Simple Canape Ingredients:

• fetax cheese 150 g;
• 3 pcs. medium regular tomatoes or about 5 pcs. cherry;
• 1 small baguette;
• pitted olives.

Cut the baguette into slices. Fry each plate on both sides in a pan with a minimum of sunflower oil. You can add some spices to the plates, but this is purely a matter of taste. Cut the tomatoes into slices, cheese into small cubes. The baguette plates are the basis of the canape, on them, with the help of a skewer, we first string a cube of cheese, then a slice of tomato and an olive.

Conclusion

Fetax cheese is a truly unique and versatile product. It can be used as your heart desires, thanks to its refined taste, high quality and smooth consistency. And how many more sophisticated recipes have been invented by inexperienced gourmets. A wide field for a variety of culinary experiments. Be it appetizers, soups, salads or pastries, everyone is destined to succeed with fetax cheese.

Fetaxa is a pickled cheese variety that is considered the Mediterranean version of brynza. This is the national product of Greek cuisine, gaining popularity in Cyprus and Malta. Taste - creamy, lightly salted, reminiscent of Philadelphia, but more piquant; texture - dense, delicate, soft; color - white or yellowish. It can be used in all salads, the ingredient of which is cheese or feta.

Features of making Fetax cheese

In Greece, small farms in the manufacture of Fetax use the technology for feta cheese, with some additions. Sheep or goat milk (or a milk mix from goat and cow milk) is pasteurized, curdled by introducing rennet and bacterial cultures that accelerate clotting. The cheese grains are cut with a thin blade or string, the whey is removed, pressed, dried, but not soaked in brine, but rolled in salt or a mixture of salt, peppers and herbs, set to ripen at a temperature of + 8-12 ° C.

At home, according to the classic recipe, Fetax is made from sheep's or, more often, goat's milk. In order not to violate the temperature regime, it is advisable to have a cooking thermometer on hand.

Features of making Fetax at home:

1. In a large metal pan pour 3 liters of unboiled feedstock, heated to a temperature of 45°C. If you are not sure about the safety of the initial product, you can pasteurize at home. To do this, the milk is heated to 60-70°C and incubated for 30-40 minutes. Boiling is not required so that useful substances do not break down.
2. Liquid rennet starter is poured in - it can be purchased at a dairy plant or in a pharmacy, it is allowed to be evenly distributed over the surface without mixing.
3. After 15 minutes, bacterial cultures are poured into the pan and the mixture is kneaded with a slotted spoon, moving from top to bottom. Heated to 45°C and incubated for 40-45 minutes.
4. After the curd mass floats, it is separated from the walls of the pan and, as in the manufacture of all cheeses, cut with a thin knife or string into separate pieces - cheese grains.
5. The container is again put on fire and heated at a constant temperature of 40-45 ° C until the grains begin to increase in size and stick together.
6. A dense lump is thrown into a colander covered with gauze folded in several layers. When the whey drains, the curd mass is suspended for its complete separation, left for 5-6 hours. Then the cottage cheese, without removing the gauze, is briefly placed under oppression.
7. The cheese ball is salted, not placed in the brine, and then dried with a paper towel and put on the shelf of the refrigerator. You can taste in a day.

The cooking algorithm can be changed: a denser texture will be obtained if the curd mass is left under oppression for a day, turning over several times.

If you plan to add seasonings - cumin, dry herbs, paprika or mustard seeds, they are combined with salt and the heads are rolled in this mixture. A more pronounced taste will be obtained if the deboning is carried out before pressing.

The recipes for making cheese and fetax are similar, but the first product is soaked in brine, and the second is not, which results in a more delicate and neutral taste, closer to cream cheeses. The texture of the cheese is most similar to feta, but since the squeezed cottage cheese is frozen during cooking, the structure is more fragile.

The composition and calorie content of Fetax cheese

When making cheese at home, its nutritional value may vary. The highest fat content is obtained when using sheep's milk, low - cow's or diluted goat's. Types of fillers affect the initial parameters of cheese.

The calorie content of Fetax is 183-226 kcal, of which:

• Proteins - 11 g;
• Fats - 14.5 g;
• Carbohydrates - 2 g;
• Ash - 5.2 g;
• Water - 55.22 g.

Vitamins per 100 g:

• Vitamin A - 125 mcg;
• Retinol - 0.125 mg;
• Beta Carotene - 0.003 mg;
• Vitamin B1, thiamine - 0.154 mg;
• Vitamin B2, riboflavin - 0.844 mg;
• Vitamin B4, choline - 15.4 mg;
• Vitamin B5, pantothenic acid - 0.967 mg;
• Vitamin B6, pyridoxine - 0.424 mg;
• Vitamin B9, folates - 32 mcg;
• Vitamin B12, cobalamin - 1.69 mcg;
• Vitamin D, calciferol - 0.4 mcg;
• Vitamin D3, cholecalciferol - 0.4 mcg;
• Vitamin E, alpha tocopherol - 0.18 mg;
• Vitamin K, phylloquinone - 1.8 mcg;
• Vitamin PP - 0.991 mg.

Macronutrients per 100 g:

• Potassium, K - 62 mg;
• Calcium, Ca - 493 mg;
• Magnesium, Mg - 19 mg;
• Sodium, Na - 1116 mg;
• Phosphorus, P - 337 mg.

Trace elements per 100 g:

• Iron, Fe - 0.65 mg;
• Manganese, Mn - 0.028 mg;
• Copper, Cu - 32 mcg;
• Selenium, Se - 15 mcg;
• Zinc, Zn - 2.88 mg.

Fatty acids per 100 g:

• Omega-3 - 0.265 g;
• Omega-6 - 0.326 g.

Fetax cheese contains the most:

• Niacin - has a sedative effect and reduces nervous stress;
• Sodium - normalizes the water and electrolyte balance of the body, but can provoke the formation of edema;
• Calcium - prevents the development of osteoporosis;
• Zinc - accelerates the regeneration of bone tissue and prevents the development of arthritis;
• Caproic acid - improves the condition of blood vessels and heart muscle;
• Myristic acid - increases the level of cholesterol in the blood and can provoke the development of atherosclerosis;
• Palmitic acid - accelerates the regeneration of organic tissues, but blocks the absorption of calcium;
• Omega-9 - has an anti-inflammatory effect and lowers blood pressure.

Despite the fact that this product is dietary, if necessary, it is better to refuse to control weight from entering the diet. The fat content of Fetax cheese is low, but since the composition contains salt, the amount of interstitial fluid increases, the filtration rate decreases, which leads to an increase in body weight.

Useful properties of Fetax cheese

As with all fermented milk products, Fetax cheese is high in calcium. That is why its regular use has a beneficial effect on the appearance: the quality of the skin improves, the hair becomes shiny, the nails stop exfoliating. A positive effect extends to bone tissue - it becomes stronger, regeneration at the cellular level is accelerated, and the development of age-related osteoporosis slows down.

The benefits of Fetax cheese:

1. Creates favorable conditions for the vital activity of beneficial intestinal flora.
2. Improves absorption of magnesium, potassium and phosphorus.
3. It inhibits the processes of putrefaction and fermentation in the intestines. There is no reason for bad breath.
4. Replenishes the body's reserve with B vitamins, which are responsible for the stable functioning of the nervous system.
5. Normalizes organic metabolic processes.
6. It has a tonic effect on blood vessels, promotes the formation of muscle tissue.
7. Retains moisture in the body, prevents dehydration.
8. Stimulates appetite, helps to cope with anemia and beriberi.
9. It normalizes the level of cholesterol and sugar in the blood, it can be included in the diet for diabetes.

Fetax is recommended to be introduced into the daily menu for people who are recovering from severe and prolonged illnesses. Cheese will help stabilize the state of exhaustion, help to cope with the double burden on the body for pregnant women and lactating women.

Note! There are no contraindications for getting to know a new taste for children from 1.5-2 years old.

Contraindications and harm of Fetax cheese

When real Greek cheese is introduced into the diet, negative reactions of the body occur in isolated cases - with intolerance to milk protein, lactose and sourdough components.

Fetax can cause harm when overeating in people suffering from obesity, in diseases whose symptoms are swelling and increased pressure. Due to the high salt content, the condition may worsen.

You should temporarily refrain from entering Fetax cheese into the daily menu: with peptic ulcer and gastritis with high acidity in the active stage, impaired renal function, if heartburn often occurs, with gastroesophagitis. Restrictions are lifted if the amount of salt is reduced during the manufacture at home.

Fetax cheese recipes

The taste of this product is combined with fruits and fresh vegetables, hot and cold smoked offal, herbs. It can be used as an ingredient in hot dishes, soups and preserves.

Recipes with Fetax cheese:

1. spicy snack. Cut into thin ribbons one red sweet pepper, one chili pod, after removing partitions and seeds. Peppers, a handful of pitted olives, crushed garlic clove, 150-200 g of Fetax are mixed in a deep bowl. Add a pinch of allspice and Provence herbs, a sprig of rosemary, salt, focusing on your own taste. Season with olive oil, mix, compact. Close the lid tightly and refrigerate overnight.
2. Salad with Fetaxa and cherry tomatoes. The most beautiful presentation is if all the ingredients are laid out in layers. 300 g of cherry tomatoes are cut in half and spread on the bottom of the dish. The next layer is cheese cubes, 200 g. Quite a bit of red onion - 4-5 rings. You can do without onions. In a blender, grind a clove of garlic, a bunch of parsley to a paste-like consistency, add 50 ml of olive oil.
3. Greek salad. Cooking a popular dish begins with the preparation of vegetables. Cucumbers (2 pcs.) Are peeled, juice and small seeds are removed from tomatoes (4 pcs.), Partitions are cut out of Bulgarian red and green peppers. Cheese (250 g) cut into cubes. Focusing on their size, they cut vegetables. It is desirable that the pieces are the same. The red onion head is cut into thin half rings. The dressing is mixed separately - 65 ml of olive oil and 15 ml of balsamic vinegar (or white wine), salt and coarsely ground black pepper. Mix all ingredients, pour dressing. Garnish with greenery if desired. Preference should be given to cilantro or parsley. Dill does not go well with this salad.
4. Delicious pancakes. Only classic pickled cheese without additives is used as an ingredient. To make pancake dough, mix 200 ml of milk, 2 eggs, a little salt and 1 tbsp. l. sugar, a quarter teaspoon of baking soda slaked with apple cider vinegar, flour. You should get the consistency of liquid sour cream. 10 pancakes are baked, frying in a hot frying pan lightly greased with refined vegetable oil. The filling is best done with a blender. The bowl is filled with 50 g of cottage cheese, 200 g of Fetax, 1/2 tbsp. l. dill and 150 g of salted salmon. Spread the filling on pancakes, wrap them up and, turning over, fry for 2 minutes. Served with sour cream.
5. Casserole. Boil 200 g of chicken fillet and vegetables - 600 g of peeled potatoes and 100 g of carrots, mash in puree, add 2 eggs, add salt. In a blender, 150 g of spinach and chicken fillet, pre-cut into pieces, are also mixed with salt and pepper. Preheat the oven to 190 ° C, grease the form with vegetable oil. Rub Fetaxa. Vegetable puree is divided in half, one part is leveled on a baking sheet and sprinkled with grated cheese. Spread a layer of minced meat on top and again grated Fetax. Cover with vegetable puree. Top with melted butter. Bake 40 minutes. A browned crust indicates readiness. Serving is complemented by a tomato salad dressed with sour cream.
6. Moussaka. Eggplant, 500 g, peeled, peeled with a sharp knife, cut into thin longitudinal pieces, dipped in flour and fried in olive oil until golden brown. Lay out on paper towel to remove excess fat. Set the oven to preheat to 200°C. Rub 100 g of cheese or cut into small cubes. Beat 1 egg into the foam, add Fetax, 50 g of parsley. Freeze tomatoes, 250 g, cut into slices. Teflon dishes are chosen as a form so that oil can be dispensed with. Spread eggplant, cheese mixture, tomatoes, and another layer of eggplant. Beat 1 egg with milk, 2 tbsp. l., fill in the form. Bake 40 minutes.

New cooking recipes are most often obtained by accident. The same thing happened with the Mediterranean version of cheese. Some negligent cheese maker forgot to immerse the pressed heads in brine and left them outdoors on a cold night. And then I discovered that I managed to get a new taste, which is even more interesting than the original product.

The new cheese, made according to the classic recipe, has gained popularity due to its neutral taste and firmer texture. It is combined with various products, and the cutting is more accurate, since Fetax does not crumble.

How to cook Fetax cheese - look at the video:

For the average person, the taste of Feta and Fetax seems to be the same, but cheese connoisseurs will immediately pay attention to the delicate texture and piquancy of taste. If possible, you should definitely try a new product that has just begun to appear on the shelves of stores in the post-Soviet space.

Today we will talk about Fetax cheese. The benefits and harms of this delicacy are an important issue for all its lovers. What does this cheese bring us, except for the exquisite taste? How to cook it in the home kitchen?

Fetax under a microscope

This cheese comes from the Mediterranean. It belongs to pickled cheeses, the basis of which in the manufacture is sheep's milk. To taste, it is somewhat reminiscent of the cheese familiar to all of us.

Fetax cheese is not necessarily prepared from sheep's milk; both a cow product and its other types are suitable for this purpose. Often the basis of cheese is a mixture of several types of milk. Also in the composition of Fetax cheese there is a rennet-type sourdough. It is she who accelerates the process of coagulation of the milk base.

"Fetax" is distinguished by its white color interspersed with yellowness. It has a delicate texture and exquisite taste.

On a note! Many gourmets compare the taste of Fetax with Philadelphia cheese.

Useful qualities of "Fetaksy" are due to the rich "deposits" of various vitamin and mineral complexes. He is the "doctor" of our teeth, as well as marigolds, because he is rich in calcium. This cheese is also useful for those who have a low hemoglobin level. This is due to the presence of iron in it.

On a note! The energy value of Fetax cheese is on average two hundred and seventy kilocalories. This is a product made from sheep's milk.

• promotes the activity of the gastrointestinal tract and the maintenance of microflora in its organs, therefore it is recommended by many experts for a diet;
• normalizes cholesterol levels;
• prevents the development of heart and vascular diseases;
• due to the unique composition of amino acids, it is useful for maintaining muscle mass.

This cheese (but only in moderation!) can be eaten even by those with first-degree obesity, diabetes and other metabolic disorders. In such cases, it should be served with vegetables. Fetax cheese can be included in the menu for women who are expecting a baby, as well as for nursing mothers. But this is subject to the absence of contraindications, which we will now discuss.

To whom is the cheese delicacy harmful?

Fetax should be categorically excluded from the menu for those who have been diagnosed with individual intolerance to milk proteins. Of course, it must be eaten in moderation, otherwise, despite all its "usefulness", it can harm the activity of the digestive tract and our heart. If you have a history of such ailments as peptic ulcer, gastritis, liver pathology, as well as pancreas, it is better to refuse this delicacy.

Cooking gourmet cheese in the home kitchen

Today, unfair competition flourishes, and not always an expensive product is synonymous with excellent quality. Cheese "Fetaksa" you can cook in the home kitchen. Believe me, even an inexperienced cook will cope with this task.

Ingredients:

• milk - three liters;
• salt;
• enzyme and sourdough are one thing.

Cooking:

Perhaps the most common appetizer with Fetax cheese is the Greek salad. The harmonious combination of ingredients makes it simply amazing in taste!

Ingredients:

• Fetax - one box;
• tomatoes - five pieces;
• cucumbers - three pieces;
• Bulgarian peppers - two pieces;
• onion turnip - one head;
• olives - 20 pieces;
• half a lemon;
• olive oil - five tables. spoons;
• salt;
• greenery;
• freshly ground pepper;
• dried oregano.

Cooking:

And you will prepare these canapes so quickly that the guests will not have time to reach the kitchen. They are delicious and make the perfect snack. Just stock up on skewers ahead of time.

Ingredients:

• Fetax cheese - 200 g;
• tomatoes - three pieces;
• small baguette;
• olives.

Cooking:

1. Cut the baguette into circles. Then we cut each of them into 4 parts.
2. Put the baguette pieces in a hot dry frying pan (without oil).
3. Fry for a minute on all sides.
4. Cheese cut into pieces. Their size should match the baguette pieces.
5. Cut the tomatoes into slices one centimeter thick.
6. We string a piece of baguette onto a skewer, then Fetax, then a tomato and an olive. Ready!