How to Protect Feta Cheese From Listeria Monocytogenes
Feta cheese is a famous cheese made from cow’s milk that is often flavored with herbs. Some varieties of feta cheese are Greek feta cheese and Cotija cheese. The latter is a Latin American variety of feta cheese.
Greek feta cheese
Feta cheese is a popular food in Greece. Its name is derived from the Greek words Feta and phosphates, which means “fresh.”
Feta is a soft, brined cheese that combines sheep’s and goat’s milk. It is produced in different regions of Greece and is one of the most popular cheeses in the world.
Feta has a long history and has been associated with the Greek gods for thousands of years. In ancient times, cheese was a major food item for the Greeks.
Today, Feta is used in a variety of dishes. For example, it can be used as a condiment on a Greek salad, wrapped in phyllo dough, or drizzled with honey.
Authentic Feta is made with local milk. The milk is combined with rennet to produce a curd. The curd is then pressed into molds.
A PDO (Protected Designation of Origin) product has been protected and recognized by the European Commission. This helps preserve the quality of regional foods and protects fraudulent products from being sold.
Cotija cheese and feta cheese are two famous cheese commonly used in Mexican dishes. They are both excellent ingredients for topping tacos, chilaquiles, and enchiladas. However, they are also delicious in a variety of other recipes.
Cotija is a salty, crumbly cheese used to enhance many dishes. It is perfect for topping tacos, chilaquiles, enchiladas, or Mexican street corn. You can purchase it in various forms, including pre-grated and ungrated.
The traditional form of cotija is made from unpasteurized milk from pasture-raised cows. These curds are then pressed into large cylinders, which are then milled.
There are also vegan versions of cotija available. You can make your cotija with almonds, salt, and nutritional yeast. This is an excellent alternative to store-bought cotija.
Another great substitute for cotija is Romano. Romano is made from goat or cow milk and is similar to cotija in texture. Despite its strong flavor, Romano is a good substitute for cotija, especially for fondue.
Listeria monocytogenes is a psychrotrophic pathogen found in many animals, including birds, fish, and crustaceans. It is particularly harmful to people with compromised immune systems. Symptoms include diarrhea, nausea, and fever. Pregnant women, the elderly, and people with chronic diseases are especially susceptible.
Listeria can contaminate food, water, and soil. In addition, the bacteria can multiply to dangerous levels while stored or transported. Therefore, it is essential to test products against microbiological criteria.
Foods with a potential risk of Listeria growth include soft and semi-hard cheeses. However, a case-by-case approach is recommended.
Cheeses made from pasteurized milk are considered to be lower risk. Although cheeses may be safe, unsanitary conditions during manufacture can still result in contamination. For example, contaminated milk could enter the coagulation process and contaminate the final product.
Pasteurization kills the bacterium effectively but can still result in a risk of contamination. This is one reason the Centers for Disease Control and Prevention warn against eating soft cheeses during pregnancy.
The shelf life of feta cheese varies depending on how it’s stored. It can stay fresh for months when packed in brine, but it can be spoilt in just a few hours if stored improperly. If you don’t want to throw it away, you can try a few simple strategies to extend its lifespan.
To get the most extended shelf life, you should store Feta in an airtight container. You can use plastic wrap or wax paper to keep moisture out. Using aluminum foil can also slow down the rate at which Feta deteriorates.
Whether you’re storing Feta in the fridge or the freezer, make sure it’s sealed. Leaving it open in the refrigerator can lead to mold, which is terrible for your health.
In the freezer, Feta can last for about a month. After that, however, the flavor and texture will change. So, if you’re preparing a recipe that calls for Feta, you’ll want to choose a ripe cheese to ensure it has the freshest taste possible.