Feta cheese does not have many adverse effects if you consume it in moderation. However, excess consumption can lead to uncomfortable stomach symptoms like bloating, flatulence, stomach cramps, nausea and diarrhoea.
There are a few telltale signs that your feta cheese has gone bad. First, the color of the cheese may change from white to yellow or brown. The texture of the cheese may also become crumbly or dry. Finally, the cheese may develop an unpleasant sour smell.
May support gut health
Feta cheese contains beneficial microbes including yeasts and bacteria, such as Lactobacillus plantarum, which may help support gut health.
Milk and dairy products are high in fat and tend to make heartburn worse. When you have frequent GERD symptoms, like heartburn, eating high-fat dairy products like cheese can aggravate your symptoms.
Once it turns bad, feta cheese will smell kind of like sour cream. The odor is so apparent, you'll notice it as soon as you open the container. Finally, our taste buds can also determine whether or not feta cheese has gone bad.
salt in 1 cup water in an airtight container, then submerge the cheese in the water. The feta must be completely covered, so make more brine if you don't have enough. Seal the container and refrigerate it. The feta will keep up to 3 weeks.
So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold, so it doesn't contaminate other parts of the cheese. Of course, not all molds pose a risk.
Dairy is off-limits for many IBS sufferers, although lactose-free dairy (found in cream cheese, half and half, hard cheeses like cheddar, parmesan, and Swiss, and soft cheeses like brie, feta, and mozzarella can be tolerated by many of us.
Feta cheese comes in at a little over 21.4% protein – so this would be a high protein food for someone with Chronic Kidney Disease, but still something that we can work into daily meals if that's something you want to do (such as in this kidney friendly Greek Salad recipe).
Lactose intolerance is a condition that causes stomach discomfort. It's your body's dislike of the sugar contained in milk. This includes all dairy products. Lactose intolerance is not a milk allergy.
Cheese – Any foods that are high in fats, like cheese, can delay digestion by sitting in your stomach. This puts pressure on your LES and can let acid in.
Instead, you can swap to low-fat dairy in place of high-fat dairy. For example, choose low-fat cottage cheese, mozzarella cheese, or feta in place of higher-fat cheddar cheese or cream cheese. Many dairy products contain vitamin D, a major nutrient that can aid in cleansing the liver.
Once the water has cooled, fill your container and that's it! The water will last longer than your cheese, but if you don't eat cheese often, I would recommend changing out the water every 2nd week or so.
Yes, you can freeze feta cheese.
Not to worry, there are ways to help bring some of that flavor back. In addition, feta cheese that has been frozen and then thawed will be crumblier than fresh feta, so it is better used crumbled in a recipe than served sliced.
Marinating feta in quality olive oil helps it last in the fridge for a good two to three weeks or so, if stored properly. Seal the jar tightly after each use.
Feta cheese has a salty, tangy, sharp, and creamy texture and taste. The flavor is similar to other sheep milk cheeses but has a more distinctively sour edge.
Your feta may develop a slightly melted or slimy feeling on its outer layer when stored in brine. There are a number of ways to prevent this from happening, including; Use your whey, with the salt added, instead of water to make your brine. Your whey should have the correct pH and calcium balance for your cheese.
Mozzarella cheese is relatively low in fat and rennet compared to other cheese varieties, making it a safer choice for those with acid reflux.