Kalber Dairy Export Department

After reading this article, you will be able to make a choice exactly according to your personal taste when buying cheese.

Feta cheese flourished in Northern Europe from the 12th century and is preserved in milky, salty water so that it does not lose its freshness.

Greek feta cheese, which is more common in the world, is salty and pungent and has a soft and slightly crunchy texture, which usually works well for salads and slicing on pasta. I wrote shredding because it is not easy to grate due to its slightly crunchy texture.

In contrast, Iranian feta cheese is softer and creamier, has less saltiness, and gives a slightly buttery feel, this cheese is made entirely from cow's milk.

 One of the most popular recipes of feta cheese "especially Iranian" is the combination of bay leaf garlic, fresh thyme, olives, and little black peppercorns, which is coated with olive oil "and the cheese is cut into one to two cm cubes" and it rests for a week. This combination has many fans as a side dish or on a salad.

The interesting point is that Greek feta cheese is made from 70% sheep milk and 30% goat milk.

Because of its creamy texture, Iranian feta cheese is used for bruschetta bread, "toast, garlic, olive oil, tomato, and balsamic vinegar" and spread on bread for breakfast.

Greek feta cheese is widely used on pasta and penne due to its crunchiness.

The average nutritional value of feta cheese per 100 grams

 260 calories

Fat: 22 grams

Protein: 7 grams

Also, large amounts of calcium and vitamin B6

Kalbar company is one of the successful producers and is also active in the export sector of cheese.

Due to the fact that feta cheese is produced in each region in its own way, for this reason, it is not possible to consider a fixed and uniform nutritional value for this fermented product.