CHEESE

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1. How long can Horio Feta Cheese and Horio Graviera Cheese last?

Horio Feta Cheese in a vacuum pack film has a shelf life of 7 months after the packaging date, while Horio Feta Cheese in a plastic container lasts up to 8 months after the packaging date.
Horio Graviera Cheese lasts up to 12 months after the packaging date.

2. Are there any cheeses that pregnant women should definitely avoid?

Although cheese is a very important source of protein and calcium for women during their pregnancy, some types should be avoided during that period in a woman’s life. Soft cheeses, such as Brie or Camembert, as well as, cheeses containing blue substances of mold should not be consumed during pregnancy: they are likely to allow bacterial growth.

3. Is there a difference between soft and hard cheese as far as their calcium content is concerned?

The calcium content in cheese varies according to the type of cheese and its production process. Hard cheeses have more calcium content than the soft ones. For instance, a portion of Feta cheese (65gr) covers 40% of an adult’s daily calcium requirements, while a portion of Graviera cheese (55gr) covers 65% of the same daily requirements.

4. What is the basic cheese classification, as defined by law?

The basic categories of cheese are, according to the law, the following:
Soft cheese (e.g.: Feta cheese), with moisture content that ranges from 54-58% and a minimum of 35 – 46% fat in dry matter (FDM).
Medium-hard cheese (e.g.: Kasseri cheese), with moisture content that ranges from 40-46% and a minimum of 40 – 50% FDM.
Semi-hard cheese (e.g.: Graviera and Kefalograviera cheese), with moisture content that ranges from 35-38% and a minimum of 40 – 47% FDM.
Hard cheese (e.g.: Parmesan), with moisture content that ranges from 30-32% and a minimum of 45 – 50% FDM.

5. Can I make homemade brine for my feta?

Yes. In 1 liter of water, add 70 grams of salt. Then, heat the saline up to 85⁰- 90⁰C for 30 seconds and place it inside the fridge in order to cool down. When the temperature of the saline reaches approximately 4⁰C, the brine is ready for your Feta cheese.

6. What is the best way to preserve cheese in the refrigerator?

The best way to preserve cheese is to keep the temperature range of the refrigerator from 2 to 4⁰C, when cheese is enclosed in a package (meaning, it has not been bought from the cheese counter). After opening the package, it would be better to place it in a plastic food container that helps it maintain its moisture. As far as Feta is concerned, the best way to extend its self-life is by storing it in tupper ware, in brine. Regarding Graviera cheese, in order to remain fresh, should be stored in a tightly sealed container along with a small cube of sugar, which helps absorb moisture in the air.

Moreover, keeping different types of cheese in the same container should be avoided, in order to avoid the transfer of smell from one cheese to the other. Finally, it would be better if you kept it separate in your fridge, in the special drawer for preserving cheese – provided, of course, your fridge has one.

7. What does the label PDO of feta cheese stand for?

The name Feta has been registered as a Protected Designation of Origin (PDO) for the white cheese soaked in brine, traditionally made in specific regions of Greece (Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and the island of Lesvos) from sheep milk or from a mixture of sheep and goat milk. The milk used for the production of Feta (PDO) must come exclusively from the aforementioned regions. Therefore, Horio Feta Cheese has the PDO label due to the fact that is made in Epirus, from sheep and goat milk that is product of mainland Greece.

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