Feta Cheese: Nutritional Profile, Health Benefits, and Culinary Uses

Feta cheese, an essential component of Greek cuisine, is being recognized for its health advantages. As reported by Grand View Research, the U.S. feta cheese market was valued at $1.4 billion in 2020 and is projected to expand further. Genuine feta must originate from Greece, containing a minimum of 70% sheep's milk and up to 30% goat's milk, and it was granted Protected Designation of Origin (PDO) status by the European Union in 2002. In the U.S., most feta-style cheeses are produced from cow's milk. Feta is easier to digest due to its lower lactose and saturated fat content. It boasts a wealth of nutrients, including 5.3 grams of protein and 140 mg of calcium per ounce, along with probiotics that promote gut health. However, its high sodium content makes it unsuitable for individuals with hypertension or severe lactose intolerance, and pregnant women should avoid unpasteurized varieties. Feta can enhance various dishes, such as pasta, salads, quiches, and dips.