Organic Feta Cheese

We have been buying feta cheese for many years, looking only at the fat content. Yes, we do check for the amount of salt, which is high. Comprise is the name of the game when you need both low sodium and low fat at the same time. The key thing is the remember to rinse it before using.

I have been talking about cultured products for over ten years and believe that is the road to wellness and long life. That is, we need to replace cultures that due to processing (cooking, heating to a degree), have destroyed the "essentials" necessary for good health. Clinical studies have proven results but Alexandra and a host of people who have lived past 100 in the Nova Scotia area are living testiments to my theory.

Member's of our church have been making their own yogurt for years. I'll bet because they also were sheep herders they also make their own feta cheese. The computer offers instruction if your interested. This is a very complex and long process. (Since processed tablesalt kills bacteria, good and bad, I am leary to use it on cultured products). Yet, these products would go bad without utilizing table salt or brine. I am wondering if perhaps, if natural sea salt or Koshua is the choice? If so, like the natural salt found in butter, would the cultures would be maintained? Clearly, in Albania, Romania and Macadonia, natural sea salt would have been used. The source below uses pure mined salt with no iodine or flowing agents added like aluminum.

If your like me, you'll look for good sources. I've found one in Sturbridge, MA called (Shaws). Organic Feta Cheese.

This is some information that I though you may be interested in. "Cultures are beneficial micro-organisms that are added to foods to improve taste, modify composition, increase shelf-life or impart health benefits. Live cultures have been used for centuries in many everyday foods. Yeast is added to bread to cause bread to rise and to beer to produce carbonation. Many familiar dairy products are cultured. Yogurt, kefir, cheese, cottage cheese, cream cheese and some types of butter are cultured. In fact, you cannot make these dairy products without the actions of these live cultures. What's the big deal about "live cultures?" Well, they improve the microbial balance of your digestive tract. Improved microbial balance leads to improvements in lactose intolerance symptoms and improved gastrointestinal health overall. Some research claims other health benefits including: enhancement of the immune system, detoxification of harmful by-products, reduction in the retention of carcinogenic end products, suppression of food-borne pathogens, and reduction in serum cholesterol levels. Acidophilus and Bifidus are live cultures or "probiotics." For more information, go to this source.