Pasteurized Feta Cheese

Feta is a brined curd cheese traditionally made from sheep's milk, or a mixture of sheep and goat's milk. The cheese is salt-cured, giving it a tangy, salty flavor and a crumbly texture. "Pasteurized" means the milk used to make the cheese was heated to kill harmful bacteria.

Feta cheese is often used as a topping or ingredient in salads, dips, and baked dishes. Its salty and tangy flavor profile makes it a popular addition to Mediterranean-inspired foods like olives, peppers, and relishes. Manufacturers add it for its distinct taste and texture.

Feta cheese is a dairy product and a source of protein and calcium. Like other cheeses, it contains sodium and saturated fat. The U.S. Food and Drug Administration (FDA) considers cheese made from pasteurized milk to be safe. JECFA and EFSA have evaluated cheese and its components. High intake of sodium and saturated fat is linked to increased risk of heart disease, according to the Dietary Guidelines for Americans.