Feta – calories and nutritional values in sheep’s milk cheese
Feta is a popular sheep’s milk cheese that not only impresses with its distinctive tangy flavour, but also provides important nutrients. In this article, you will learn about the calories and nutritional values in feta cheese and how it can be incorporated into a balanced diet. We will also explain the difference between sheep’s milk cheese, Hirtenkäse, feta cheese and goat’s cheese.
Storage time*
| BioFresh Meat & Dairy safe just above 0 °C with low humidity | 20 days |
| Fridge compartment 7 °C | 4 days |
| Freezer compartment -18 °C | 3 months |
The key points
- Feta is made from sheep’s and goat’s milk and has approximately 260 kcal per 100 g.
- Feta light contains less fat and has approx. 140–180 kcal.
- Genuine feta cheese may only be produced in Greece from sheep’s and goat’s milk.
- Hirtenkäse is usually made from cow’s milk and is milder and creamier than feta.
- Feta is rich in protein and calcium, but should be consumed in moderation due to its high salt content.
Feta vs. feta light – how many calories does this cheese have?
The main difference lies in the calorie and fat content: Traditional feta cheese has around 260 to 280 kcal per 100 g, while feta light contains only 140 to 180 kcal. Hirtenkäse has similar calorie values to feta.
Feta light is a good choice for calorie-conscious foodies, but you should pay attention to the ingredients, as some varieties contain added water or binding agents. Natural Hirtenkäse offers a creamy consistency and more nutrients.
Whether feta cheese is unhealthy depends on the amount consumed and individual dietary habits. It provides high-quality protein, calcium and vitamins, but should be enjoyed in moderation by people with high blood pressure. Combine with fresh vegetables or whole grain products for a balanced meal.
Studies show that sheep’s milk cheese can aid digestion and help you feel full thanks to its fatty acids, which can help with conscious eating.
Feta made from which pasteurised milk? – Cow’s or sheep’s milk
Feta is usually made from pasteurised sheep’s milk or a mixture of sheep’s and goat’s milk. These types of milk give the cheese its characteristic, tangy flavour and typical crumbly texture. Pasteurisation ensures that harmful germs are removed without significantly affecting the taste or valuable nutrients.
Outside Greece in particular, there are also varieties of feta made from cow’s milk. Genuine feta with protected designation of origin may only be made from sheep’s and goat’s milk.
When buying feta, it is important to pay attention to its origin and milk source in order to preserve its authentic taste and valuable nutrients such as protein, calcium and fat-soluble vitamins. Feta made from pasteurised sheep’s milk offers the most intense flavour and the best quality.
What are the differences between feta and Hirtenkäse?
According to EU regulations, genuine Greek feta cheese is made exclusively from sheep’s milk or a mixture of sheep’s and goat’s milk.
Hirtenkäse is the milder variety made from cow’s milk and is often cheaper.
Hirtenkäse is not a protected term and may be produced anywhere. It differs significantly in taste from classic sheep’s milk cheese, as it is creamier and less spicy.
If you are looking for the original, strong taste, go for sheep’s milk feta, ideally labelled “made from pasteurised sheep’s milk”.
The quality of the milk is crucial for the production of feta cheese. Organic or regionally produced milk is the better choice as it contains fewer additives and is produced more sustainably.
FAQ – feta
Feta is a nutritious sheep’s milk cheese that provides valuable protein, calcium and fat-soluble vitamins such as vitamins A and D. Due to its moderate fat content and medium-chain fatty acids, feta can be easily integrated into a balanced diet. However, it is also high in salt, so people with high blood pressure should consume it in moderation. Overall, feta is considered a healthy cheese, whose tangy flavour helps to enhance dishes without the need for additional fats.
Feta is a traditional Greek sheep’s milk cheese with protected designation of origin within the EU. Genuine feta cheese may only be produced in certain regions of Greece from sheep’s and goat’s milk. Similar types of cheese also exist in Turkey and other Mediterranean regions, but they usually have different names and are not subject to the same designation of origin.
Feta made from cow’s milk is often referred to as “cow’s milk feta”, but strictly speaking it is not real feta, as EU regulations stipulate that feta may only be made from sheep’s and goat’s milk. Cheese made from cow’s milk with a similar taste is sometimes sold as Hirtenkäse, “sheep’s milk cheese alternative” or “feta-style cheese”. It has a milder flavour and a creamier texture than traditional sheep’s milk feta.
*All specifications given are to be considered as guideline values, and depend in each case on the type of food and on the proper storage without interruption of the cold chain from harvest/production through to the Liebherr appliance. Should food products have information about minimum shelf life, the date on the packaging always applies.
