We hear a lot about reducing the amount of meat in our diet for environmental reasons, but what about cheese? Living in a country with over a thousand different kinds of cheese, it’s a subject that’s hard to ignore. Cheese produced from cow, sheep and goat’s milk can have relatively high emissions tags, but not all cheeses are created equal, since different types of cheese require more milk, longer aging periods etc. Here are some tips to follow for environmentally minded cheese lovers who are not quite ready to switch to vegan alternatives:
Support small-scale sustainable farms (organic if possible) either by buying direct from them or from the cheesemongers that support them, rather than from large industrial operations (i.e avoid supermarket cheese). They are more likely to have fewer environmental impacts and promote soil health and biodiversity through their land management systems.
Opt for fresh cheeses over aged ones, such as ricotta, feta or fresh mozzarella, because less processing equals less impact on the planet.
The jury still seems to be out on the exact methane emissions from cows, goats and sheep, however sheep’s milk contains double the amount of solids as other milk, meaning it requires half as much milk to produce the same quantity of cheese.
This simple spring frittata pairs fresh sheep’s milk ricotta and feta with the classic partner of spinach, but you could use any nutrient-rich greens, such as a mix of arugula, New Zealand spinach (tetragone), Swiss chard, or sorrel. Serve it alongside salad greens or pack it up for an effortless but impressive spring picnic lunch.
Spinach, Ricotta and Feta Frittata
Makes one frittata, serving 8 | Equipment: A 10-quart (10 l) pasta pot fitted with a colander; a 9-inch (23 cm) spring-form pan, seasoned with oil
Ingredients
3 tablespoons coarse sea salt
1 pound (500 g) fresh spinach, washed
3 organic, free-range eggs
8 ounces (250 g) organic sheep’s milk ricotta cheese
4 ounces (125 g) organic sheep’s milk feta cheese, crumbled
¼ teaspoon fine sea salt
½ teaspoon freshly grated nutmeg
Fresh herbs for garnish: minced summer savory, chives, basil, dill, or thyme
Method
1. Center a rack in the oven. the oven. Preheat the oven to 350°F (175°C).
2. Fill the pasta pot with 8 quarts (8 l) of water and bring to a boil over high heat. Once boiling, add the coarse sea salt and the spinach and cook just until the spinach is wilted, about 2 minutes. Drain and, with the spinach still in the colander, refresh it with cold running water. This will help the spinach maintain its bright green color. Transfer it to a large, clean kitchen towel and fold the towel over the spinach, wringing it out to remove as much liquid as possible from the spinach.
3. In a bowl, whisk the eggs. Add the ricotta and, with a fork, mix to blend. Add half of the feta, the salt, and nutmeg and mix to blend. Coarsely chop the spinach and add it to the bowl. Mix to blend.
4. Transfer the mixture to the prepared pan. Shower with the remaining feta cheese. Place in the oven and bake until firm and golden, about 30 minutes. Remove from the oven to cool before unmolding. Serve warm or at room temperature, showered with fresh herbs.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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