Randy Chandler
Feta cheese is a Greek cheese with a tangy, salty flavour that can range from soft to semi-hard in texture. While the Greeks were the first to make feta, today, variations of feta are produced worldwide, including in Denmark, Australia, and Bulgaria. The different types of feta cheese depend on the kind of milk used in its production and its region of origin. Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often comprising the remaining 30%. Feta produced outside of Greece is often made from cow's milk.
| Characteristics | Values |
|---|---|
| Flavour | Tangy, salty, sour, creamy, sharp, bland, medium-intense, intense sheepy-goaty |
| Texture | Dry, crumbly, fatty, soft, semi-hard, medium-soft, medium-hard, hard |
| Colour | White, yellow-ish |
| Milk | Sheep's milk, goat's milk, cow's milk, or a blend |
| Region | Greek, Danish, Australian, Bulgarian |
| Brand | Atheno's, Tnuva, Patros, Mr Athos, Megval, President Greek, Pastures of Eden, Dodoni PDO, Mastoras Mt. Olympos, Arahova Barrel-Aged, Arahova Lite Feta, Kolios Tin Feta |
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What You'll Learn
Greek feta
The texture of Greek feta is soft, compact, and springy, making it easy to slice, cube, or crumble. It is formed into large blocks and aged in brine, contributing to its salty flavour. The flavour profile of Greek feta ranges from mild to sharp, with a tangy and buttery mouthfeel. It is often described as having a zing or a kick due to its bright, acidic notes.
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Feta made from sheep's milk
Feta cheese is a Greek product, with the name deriving from the Italian word for 'slice', referring to the slicing of the cheese curd during production. While feta is now produced all over the world, traditional Greek feta is made with at least 70% sheep's milk, with goat's milk making up the remaining 30%.
Sheep's milk feta is considered by some to be the best variety of feta cheese. It is described as having a crumbly yet creamy texture and a strong, sharp taste. The flavour is salty and tangy, and it is often sold in blocks or chunks in brine.
When buying feta, it is worth noting that the whiter the cheese, the higher the percentage of goat's milk. Feta made with sheep's milk tends to be more creamy in colour.
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Feta made from goat's milk
Feta cheese is a Greek delicacy, traditionally made with goat's or sheep's milk. It is known for its salty and tangy flavour, and crumbly texture. The use of goat's milk in feta cheese production results in a whiter cheese with more acidity and a greater tendency towards dryness and crumbliness.
Goat's milk feta is made following the same process as traditional feta. Pasteurised milk is heated to 86°F, and starter bacteria and rennet are added. The mixture is then cut into cubes, releasing whey, a watery liquid. This process is repeated, making the curds more concentrated. The curds are then placed into moulds, releasing more whey and making the cheese even more firm and concentrated.
To make goat's milk feta, the curds are then cut into 1-inch slices and salted with 4-5 tablespoons of salt. They are placed in a covered bowl and refrigerated to age for 4-5 days. Once ripened, brine is prepared for storage by combining salt, calcium chloride, and water. The cheese is covered with brine and stored in the refrigerator, where it will keep for up to 30 days.
Goat's milk feta has a tangy flavour and a dry, crumbly texture. It is often used as a topping for cooked dishes or as a salty addition to salads. When choosing feta cheese, it is important to consider the type of milk used, as it contributes to the flavour, texture, and overall quality of the cheese.
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Feta made from cow's milk
Feta cheese is traditionally made with sheep's and/or goat's milk. However, feta produced outside of Greece is often made with cow's milk using the ultrafiltration process. It is easier to find high-quality, local cow's milk at the supermarket compared to goat or sheep milk. This is because the yield of goat and sheep milk is much lower than that of cow's milk, making the price per gallon higher.
To make feta with cow's milk, you will need the following ingredients:
- 1 gal whole cow milk (fresh and local, not ultra-pasteurized)
- 1/2 tsp lipase powder, diluted in 1/4 c water for 20 minutes
- 1 package direct-set mesophilic starter
- 1/2 tsp liquid rennet, diluted in 1/4 c cool water
- 1/8 tsp calcium chloride, diluted in 1/4 c water (makes store-bought milk set firm curd)
- 2-4 tbsp salt or 1/3 c kosher salt
- 1/2 gal water
First, add the lipase powder, calcium chloride, and rennet to 1/4 c of water. Then, heat the milk to 86 degrees Fahrenheit and add the diluted lipase powder, calcium chloride, and starter, stirring the mixture. Cover and let it rest for 1 hour, maintaining the temperature of the milk. After 1 hour, the mixture will be one solid, soft cheese curd. Cut the curd into half-inch cubes and let the curds rest for 10 minutes. The curds will begin to release whey and shrink. Next, gently stir the pot of curds with a large spoon for 30 minutes. Do not stir too vigorously, as you do not want the curds to break.
Line a colander with two layers of cheesecloth and ladle the curds into the cheesecloth, allowing the whey to drain. Tie up the cheesecloth into a bag and hang it to drain for 4 hours. At this point, you can cut the curd into 1-inch cubes, sprinkle them with salt, and refrigerate for a week to age. To make a brine solution, combine 1/3 c of salt and 1/2 gal of water. Unwrap the cheese and place it in the brine for about a week. The cheese can be stored in the brine for up to a month, with the brine flavour penetrating further into the cheese over time.
To make the feta firmer, you can apply about 15 lbs of pressure to the cheese overnight, allowing more whey to drain. This can be done using a press, or by placing the bag of curds on a rack and setting a heavy weight on top. After pressing, the cheese should be laid on a cheese mat or a rack lined with cheesecloth to air cure for 3 days. Finally, the cheese can be marinated in extra virgin olive oil and infused with garlic, rosemary, thyme, peppercorns, and organic lemon rind. The cheese should be fully submerged in the olive oil to prevent spoilage and can be refrigerated after 12 to 24 hours of ripening.
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Regional differences in feta
Feta cheese has been around since the 17th century when Greece was under Venetian influence. The name comes from the Italian word for 'slice', likely referring to the slicing of cheese curd during production. While the Greeks were the first to make feta, today, it is produced all over the world, including in Denmark, Bulgaria, and Australia.
Feta cheese is a Greek speciality, with a wide range of varieties available across the country. The taste and texture of feta can vary depending on the region it comes from. For example, some varieties are softer, while others are tangier. In Greece, feta is typically made with a blend of sheep's and goat's milk, with sheep's milk comprising most of the mixture. The specific blend of milk used can impact the flavour and texture of the cheese, with a higher percentage of goat's milk resulting in a whiter cheese with more acidity and a tendency towards dryness and crumbliness.
Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the remaining 30%. This blend gives Greek feta its characteristic salty and tangy flavour, along with a dry and crumbly texture. Greek feta has a Protected Designation of Origin (PDO) status within the European Union, ensuring that only cheese produced in Greece can be labelled as such within the EU.
However, feta produced outside of Greece may have different characteristics. For example, feta produced in other countries is often made with cow's milk using the ultrafiltration process, resulting in a different flavour and texture compared to traditional Greek feta.
The production methods and milk sources can vary even within Greece, leading to distinct regional differences in feta cheese. For instance, the Mt. Olympos variety of feta, also known as Arahova Barrel-Aged Feta, is made with 75% sheep's milk and 25% goat's milk, giving it a yellowish appearance and a strong sheepy flavour. On the other hand, the Kolios Tin Feta, produced in a factory in Thessaloniki, is known for its mouth-zinging brightness and extraordinary flavour.
These regional differences in feta cheese are a result of variations in recipes, production methods, and milk sources, contributing to the complex and diverse nature of this beloved Greek cheese.
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Frequently asked questions
Feta cheese can be made from different types of milk, including sheep's milk, goat's milk, cow's milk, or a blend of these. The type of milk used will affect the colour, flavour, and texture of the cheese. For example, feta made with goat's milk will be whiter, more acidic, and drier than feta made with sheep's milk.
Some brands that make feta cheese using sheep's milk include Pastures of Eden, Dodoni PDO, and Valbreso.
Mr Athos is known for producing feta cheese made with goat's milk.
Arahova Barrel-Aged Feta and Mr Athos both produce feta cheese made with a blend of 75% sheep's milk and 25% goat's milk.
Feta cheese can be purchased at supermarkets, specialty food stores, and online retailers. It is commonly sold in blocks or chunks in brine, in packs or tubs.
