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Israeli feta
Israeli feta
Country of origin	Israel
Region	Countrywide
Source of milk	Sheep, Cow, Goat, or a combination thereof
Pasteurised	yes
Texture	Firm
Aging time	3 months or more

Israeli feta cheese or (Hebrew: גבינת ראש הנקרה, romanized: Gvinat rosh hankara), also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is similar to Greek feta cheese, but has a milder flavor and a creamier texture. ^[1]^{[page needed]}^[2]^{[page needed]}

History

Israeli feta cheese has a relatively short history, dating back only to the late 19th century when Jewish immigrants from Greece and the Balkans made aliyah and brought their cheese-making traditions to Israel. They adapted their recipes to suit local ingredients and tastes, giving rise to the Israeli-style feta cheese produced today. Feta cheese itself can be traced back to Ancient Greece. Israeli feta became popular among local Jewish and Arab communities.^[3]^{[page needed]}^[4]^{[page needed]}

Israeli feta cheese became a staple food in Israel, where it is commonly used in salads, sandwiches, and pastries. Its mild, creamy flavor and crumbly texture make it a versatile ingredient that can be used in a variety of dishes.

Production

Today, Israeli feta cheese is produced by Israeli dairy companies including Tnuva, Strauss, and Shamir Salads. The production process typically involves pasteurizing the milk, adding rennet and starter cultures, and letting the mixture curdle for several hours. The curds are then cut into small pieces and drained, forming the base of the cheese. The cheese is then salted and stored in a brine solution for several days or weeks to mature.

Israeli feta cheese can be made from 100% sheep's milk or a combination of sheep's and cow's milk, depending on the producer. Some Israeli feta cheeses are also made with goat's milk, which gives the cheese a slightly tangy flavor.

Uses

Israeli feta cheese is a versatile ingredient that can be used in a variety of dishes. It is commonly used in Israeli cuisine, where it is often crumbled over salads, mixed with vegetables, or used as a filling for pastries such as bourekas, ziva or börek.^[5]^{[page needed]}^[1]^{[page needed]}^[6]^{[page needed]}

Israeli feta cheese is also used in various international dishes, including pizza, sandwiches, and pasta. It can be melted or grilled and used as a topping for burgers, or sliced and added to sandwiches and wraps.

In addition, Israeli feta cheese can be used in desserts. It is often paired with sweet ingredients such as honey, fruit, or chocolate, and used in dishes such as cheesecake, tarts, or ice cream.

Varieties

There are several varieties of Israeli feta cheese, each with its own unique flavor and texture. Some of the most popular varieties include:

Soft Israeli feta cheese: This type of feta cheese has a creamy texture and mild, slightly tangy flavor. It is often used as a spread for bread or crackers.
Aged Israeli feta cheese: This feta cheese is matured for several months in a brine solution, which gives it a stronger, more tangy flavor. It is often used in salads or as a topping for pizza.
Israeli sheep's milk feta cheese: This type of feta cheese is made exclusively from sheep's milk, giving it a slightly sweeter and more intense flavor than other varieties.
Israeli cow's milk feta cheese: This feta cheese is made exclusively from cow's milk, giving it a milder, creamier flavor than other varieties. ^[7]^{[page needed]}

Export

It is sold at the grocery store chain Trader Joe's in the United States.^[8]

References

^ ^a ^b Gur, Janna (2008-08-26). The Book of New Israeli Food: A Culinary Journey: A Cookbook. Knopf Doubleday Publishing Group. ISBN 978-0-8052-1224-2.
^ Gurevich, Katya; Wajswol, Eran. Cheese from the Land of Milk and Honey: A Guide to Israeli Cheese.
^ Ottolenghi, Yotam; Tamimi, Sami (2012-10-16). Jerusalem: A Cookbook. Clarkson Potter/Ten Speed. ISBN 978-1-60774-395-8.
^ Rothfeld, Steven (2016-06-21). Israel Eats. Gibbs Smith. ISBN 978-1-4236-4037-0.
^ Gitlitz, David; Davidson, Linda Kay. Food in Israel: A Mediterranean Journey.
^ Nathan, Joan (2001). The Foods of Israel Today. Knopf. ISBN 978-0-679-45107-5.
^ Mayer-Chissick, Uri. The Secret Life of Cheese: The Complete Guide to Cheese and Cheese-Making in Israel.
^ Palumbo, Danny (19 January 2023). "Ditch the Grocery Store Crumbles and Eat Better Feta". The Takeout. Retrieved 30 March 2023.

[:0-1] Gur, Janna (2008-08-26). The Book of New Israeli Food: A Culinary Journey: A Cookbook. Knopf Doubleday Publishing Group. ISBN 978-0-8052-1224-2.

[Cheese_from_the_Land_of_Milk_and_Honey:_A_Guide_to_Israeli_Cheese-2] Gurevich, Katya; Wajswol, Eran. Cheese from the Land of Milk and Honey: A Guide to Israeli Cheese.

[3] Ottolenghi, Yotam; Tamimi, Sami (2012-10-16). Jerusalem: A Cookbook. Clarkson Potter/Ten Speed. ISBN 978-1-60774-395-8.

[4] Rothfeld, Steven (2016-06-21). Israel Eats. Gibbs Smith. ISBN 978-1-4236-4037-0.

[Food_in_Israel:_A_Mediterranean_Journey-5] Gitlitz, David; Davidson, Linda Kay. Food in Israel: A Mediterranean Journey.

[6] Nathan, Joan (2001). The Foods of Israel Today. Knopf. ISBN 978-0-679-45107-5.

[The_Secret_Life_of_Cheese:_The_Complete_Guide_to_Cheese_and_Cheese-Making_in_Israel-7] Mayer-Chissick, Uri. The Secret Life of Cheese: The Complete Guide to Cheese and Cheese-Making in Israel.

[The_Takeout-8] Palumbo, Danny (19 January 2023). "Ditch the Grocery Store Crumbles and Eat Better Feta". The Takeout. Retrieved 30 March 2023.

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PROFILPELAJAR.COM

Israeli feta

History

Production

Uses

Varieties

Export

See also

References

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