In this blog post, we will answer the following question: Can I use feta cheese instead of mozzarella? We will talk about the best substitutes for mozzarella cheese, and whether feta is one of them!
Can I use feta cheese instead of mozzarella?
You can use feta cheese instead of mozzarella if you are looking for a type of cheese that crumbles and melts easily. Feta cheese is a great substitute for mozzarella on pizzas, for example. However, remember that feta has a more sharp and salty taste, compared to mozzarella.
Uses of feta cheese
Feta cheese is lower in fat and calories than aged cheeses, such as cheddar or Parmesan, and contains more calcium and B vitamins than soft cheeses, such as ricotta or cottage cheese. However, it is high in sodium like cheese in brine, which is, and should not be used on a low-salt diet.
Feta cheese crumbles easily, making it a good choice to use in salads and also as an alternative to grated mozzarella on pizzas.
When using this cheese for salads or raw dishes such as appetizers, allow it to come to room temperature for its full flavor. You can serve feta with olive oil and herbs in an appetizer plate, along with crunchy baguette slices, olives, and sliced meats or sausages.
Or, quickly turn it into a sauce for crispy vegetables or pita; mixing with a little lemon juice and oil. Another variation is a spinach and feta hummus as a topping or to use as a pita filling.
Feta cheese melts quickly on hot plates and can be used to fill baked eggplant or tasty beet cakes. You can also use it in a cheesecake. It also goes well in stews such as aubergine casserole or lamb dishes.
Feta cheese can replace other cheeses in burgers and, especially, pairs very well with lamb burgers. There are many ways to include feta in your meals, especially if you want to add a Mediterranean flair to a recipe.
In this category of young cheeses without rind – or very, very soft rind – cottage cheese, mozzarella, feta cheese, and the like come in. Being soft, they are widely used as spreads and being fresh, they are used in breakfasts since they do not wake up your palate with a slap. But we can also use them in starters, desserts, and pastries.
They serve both to eat them with vegetables, in a salad, tortillas, or baked vegetables; as in a salmon and cucumber sandwich.
What is good Feta Cheese?
Feta cheese is made from 45 to 60 percent fat from whole sheep’s or goat’s milk. The best fetas are aged (but not old) four to six weeks, cured in buttermilk and brine.
The flavor of feta becomes more sharp and salty over time. It is creamy white in color with small holes, a crumbly texture, and is normally found in the form of square cakes with no crust.
It owes its name to the fact that it is cut into large triangular slices to fit in the barrels where it matures. Others claim that it is so-called because we cut it and serve it in slices.
Feta is a white cheese made from goat and sheep milk, which matures in brine. It was finally approved as a PDO (Protected Designation of Origin) product in 2002, after adventures and appeals mainly from Denmark and France. To be called Feta PDO cheese, it must meet certain conditions:
- Come exclusively from all of mainland Greece and, from islands, only from Lesbos.
- It should be prepared only with pasteurized Greek goat and sheep milk, in a proportion of at least 70% sheep and goat up to 30%.
- Use only milk from Greek sheep breeds, which feed on the local flora of each area, mainly in the wild.
- It contains a minimum of 43% fat in dry matter and a maximum moisture content of 55%.
- Mature at least 2 months in wooden barrels or cans.
What is not feta?
Those cheeses that are made as feta, but with other milk or proportions, or those that mature in a plastic container or in areas other than those of the denomination of origin, are called white brine cheeses. The best known is goat cheese or goat “feta” when it is made with goat milk in a proportion of up to 100%.
Substitutes for mozzarella cheese
You can substitute mozzarella for any of the following: Feta, Monterey Jack, Colby, Cheddar, (smooth), Provolone, or Gouda. In fact, any cheese is smooth, just make sure it melts, heat a little in a spoon, and see. (Caution: there are some cheeses such as Ricotta and South American cheeses, they are coagulated acids that do not melt).
Also when you substitute the mozzarella with another cheese, just heat it a little in the microwave, and you will see if you like the taste or not.
Baking and cooking mozzarella has no substitute, but with trial and error, you may find some mild semi-sweet cheese to your liking.
Feta cheese crumbles easily, making it a good choice to use in salads and also as an alternative to grated mozzarella on pizzas. When using this cheese for salads or raw dishes such as appetizers, allow it to come to room temperature for its full flavor. You can serve feta with olive oil and herbs in an appetizer plate, along with crunchy baguette slices, olives, and sliced meats or sausages.
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