White Cheese Calories

No, white cheese and feta are not always the same. White cheese is a broad name for several pale, often brined cheeses; feta is a specific Greek cheese traditionally made from sheep’s milk or a sheep-and-goat milk blend.

Keep white cheese refrigerated in an airtight container, ideally covered with its original brine. Use a clean utensil each time and avoid leaving it out at room temperature, which can shorten its usable life.

Yes, white cheese can be frozen, but thawing may make it drier or more crumbly. Freeze it in a well-sealed portion and use it in cooked dishes, such as pies or eggs, rather than expecting it to keep its original slicing texture.

Soak white cheese briefly in cold water before serving to draw out some salt. A longer soak removes more, but may also soften the cheese and dull its flavour, so taste it as you go.

White cheese usually softens and may crumble rather than melting into long, stretchy strands. It works well in baked dishes, eggs and savoury pastries, but it may not behave like mozzarella or another melting cheese.

Crumble white cheese into omelettes, salads, savoury pastries or baked vegetables. Because it is often salty, taste the dish before adding extra salt; its tangy flavour pairs well with herbs and vegetables.

Discard white cheese if it develops coloured mould, an unusual unpleasant smell or a sticky surface. A change in the brine alone does not always mean the cheese is spoiled, so check the cheese itself too.

Yes, white cheese made with pasteurized milk is generally safe during pregnancy. Avoid varieties made from unpasteurized milk, since they may carry harmful bacteria; choose a cooked dish only if the cheese itself is suitable.

Some people with lactose intolerance tolerate small amounts of white cheese, but lactose levels vary by how it is made. If it causes symptoms, choose a lactose-free alternative or limit the portion.