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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, crumbled feta typically lasts 5 to 7 days. If it is stored in brine, it can last up to 2-3 weeks.
Yes, you can freeze it for up to 3 months, but the texture will become more crumbly and dry once thawed. It is best used for cooking after freezing.
Goat cheese (chevre) is the best substitute for texture. Ricotta Salata or Cotija cheese are good alternatives for saltiness and crumbling.
Most feta is vegetarian, but some traditional varieties use animal rennet. Check the label for 'microbial rennet' or 'vegetable rennet' to be sure.
Feta is cured and stored in a salt brine, which preserves the cheese and gives it its signature tangy, salty flavor profile.
You can soak the crumbles in cold water or milk for 10-15 minutes and then drain them to remove excess surface salt.
Feta does not melt like mozzarella; it softens and becomes creamy when heated but generally maintains its shape.
It is lower in calories and fat than many aged cheeses like Cheddar, but it is significantly higher in sodium.
It is commonly used in Greek salads, sprinkled over roasted vegetables, stuffed into omelets, or topped on pasta and pizzas.
crumbled feta cheese is a versatile ingredient found in cuisines around the world. With 264 calories per 100g and 14.2 grams of protein, it's a nutritious addition to many dishes.
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