Frederic Melton
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy and salty flavour. Feta is considered the national cheese of Greece and is used in popular dishes such as Greek salad, spanakopita (spinach pie), and tyropita (cheese pie). While feta is now produced in various parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States, the term feta is protected in the European Union and can only be used for cheeses produced in the traditional way in specific regions of Greece with sheep or goat milk.
| Characteristics | Values |
|---|---|
| Place of origin | Greece |
| Etymology | The Greek word "feta" comes from the Italian "fetta" ('slice'), which in turn is derived from the Latin "offa" ('morsel', 'piece') |
| Production | Made from sheep milk or a mixture of sheep and goat milk |
| Texture | Soft, crumbly, slightly grainy |
| Taste | Tangy, salty, mild to sharp |
| Uses | Salads, pastries, sandwiches, omelettes |
| Pairings | Olive oil, olives, aromatic herbs like oregano |
| Serving style | Cooked, grilled |
| Preservation | Stored in brine, water, or milk |
| EU legislation | Only cheeses produced in a traditional way in particular areas of Greece and made from sheep milk or a mixture of sheep milk and up to 30% goat milk can be called feta |
| PDO requirements | Maximum moisture of 56%, minimum fat content in dry matter of 43%, pH ranging from 4.4 to 4.6 |
Explore related products
What You'll Learn
Feta is a Greek brined white cheese
The origins of feta cheese can be traced back to ancient Greece, where it was a common food and an integral component of Greek gastronomy. The practice of preserving cheese in brine is described in Cato the Elder's "De Agri Cultura" from the 2nd century BC, although it is believed to be much older. The term "feta" is derived from the Italian "fetta", meaning "slice", which comes from the Latin "offa", meaning "morsel" or "piece".
Feta cheese has a long history in Greek culture and mythology. According to Greek mythology, Aristaios, the son of Apollo, was sent to teach the Greeks the art of cheese-making. In Homer's Odyssey, Polyphemus the Cyclops is described as making sheep's milk cheese, which is believed to be an early form of feta. The ancient Greeks valued cheese, and it played a significant role in their cuisine and culture.
Today, feta cheese is produced in various parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, only cheese produced in specific regions of Greece using traditional methods and ingredients can be labelled as "feta". The European Union has protected the designation of origin for feta, ensuring that the term "feta" is only used for cheeses produced in mainland Greece and the Lesbos Prefecture, adhering to traditional methods and ingredients.
Feta is commonly used in Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie). It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. Feta can be eaten fresh or cooked, grilled, or added to sandwiches, omelettes, and various other dishes. The versatility and distinct flavour of feta make it a popular ingredient in both traditional and modern cuisine.
Athenos Feta Cheese: Pasteurized or Not?
You may want to see also
It's made from sheep and/or goat milk
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. In the US, most feta cheese is made from cow's milk, which is not considered traditional feta cheese. According to EU legislation, only cheeses produced in specific areas of Greece with sheep milk or a mixture of sheep and goat milk can be labelled as feta.
The ancient Greeks had a significant role in the production and consumption of cheese, with records dating back to the 8th century BC in Homer's Odyssey, where Polyphemus the Cyclops made sheep's milk cheese, believed to be the forerunner of feta. The name "feta" likely originated in the 17th century, derived from the Italian "fetta" and Latin "offa," both meaning "slice," referring to the practice of slicing cheese into barrels.
Feta cheese has a soft, crumbly texture with small or no holes and no skin. It is formed into large blocks and aged in brine, resulting in a tangy and salty flavour. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt. It is commonly used in Greek dishes such as spanakopita (spinach pie) and Greek salads.
The process of making feta, or "pickling" as it is sometimes called, involves curing the cheese briefly in a brine solution. This curing process adds a salty flavour to the sharp tang of sheep's or goat's milk. The biodiversity of the land and the breeds of sheep and goats used for milk contribute to the unique characteristics of feta cheese.
In summary, feta cheese is traditionally and authentically made from sheep and/or goat milk, with cow's milk variations available in some markets, particularly in the US. The use of sheep and/or goat milk is a key factor in defining the taste, texture, and overall quality of this Greek brined cheese.
Feta Cheese: Friend or Foe for Vegetarians?
You may want to see also
Feta is a protected designation of origin in the EU
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Its flavour is tangy, mildly sour, and salty, ranging from mild to sharp.
Feta has been a protected designation of origin (PDO) product within the European Union (EU) since 2002. EU legislation and similar legislation in 25 other countries limit the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. These are made from sheep milk or a mixture of sheep milk and up to 30% goat milk from the same area. The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH ranging from 4.4 to 4.6.
The production of feta first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to countries like Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, the expansion of feta production outside of Greece led to a dispute over the designation of origin. Greece first requested the registration of feta as a designation of origin in the EU in 1994, which was initially approved in 1996 but later annulled due to appeals from other EU countries. The European Commission then re-evaluated registering feta as a PDO and successfully registered it as such in 2002.
The PDO status for feta in the EU ensures that only cheeses produced in the traditional way in specific regions of Greece can be labelled as "feta". This protects the local agricultural and livestock products, traditional recipes, and cultural heritage of Greece. It also guarantees consumers that they are purchasing a safe, high-quality product that adheres to strict European quality and safety specifications.
Can Dogs Eat Feta Cheese? Allergies and Safety
You may want to see also
Explore related products
It's Greece's national cheese
Feta is considered the national cheese of Greece. It is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. The name feta, meaning "slice", originated in the 17th century, referring to the practice of slicing cheese to be placed into barrels—a tradition still practiced today.
Feta is soft, crumbly, and slightly grainy, formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. It is used in Greek dishes such as spanakopita (a savoury pie of spinach and feta wrapped in phyllo pastry) and tyropita (a cheese pie), as well as in Greek salads. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be grilled or used in sandwiches, omelettes, and many other dishes.
Feta has been produced in Greece for centuries, with the first unambiguous documentation of preserving cheese in brine appearing in Cato the Elder's De Agri Cultura in the 2nd century BC. The ancient Greeks called the product that emanated from the coagulation of milk "cheese". According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach the Greeks the art of cheese-making. There are also records regarding the production and consumption of cheese in ancient Greece from Aristotle, Pythagoras, and other ancient comedy writers.
In modern times, feta is produced in many parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, only cheese produced in the traditional way in specific areas of Greece, made from sheep milk or a mixture of sheep and goat milk, can be labelled as feta within the European Union and Northern Ireland due to its Protected Designation of Origin (PDO) status.
Feta Cheese and Kosher: What's the Verdict?
You may want to see also
Feta is used in salads and pastries
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Feta has a tangy, salty, and mildly sour flavour, with a hint of sweetness. It is used in a variety of dishes, including salads and pastries.
Feta is a popular ingredient in salads, such as the classic Greek salad, which typically includes romaine, tomatoes, cucumber, feta, and olives. It is also commonly used in Mediterranean lentil salads, chickpea and beet salads, and quinoa salads. Feta adds a creamy, salty, and tangy flavour to these dishes.
In addition to salads, feta is used in pastries, particularly Greek phyllo-based dishes such as spanakopita (spinach pie) and tyropita (cheese pie). Spanakopita is a savoury pie made with flaky phyllo dough and a filling of spinach and feta cheese, parsley, dill weed, onions, garlic, eggs, olive oil, salt, and pepper. The combination of golden, crispy phyllo pastry and the soft spinach and feta filling makes this dish a popular choice.
Feta is also used in other pastry dishes, such as feta foldovers, which can be made with various ingredients like spinach, chives, green onions, and sweet peppers, all wrapped up and baked to perfection. The versatility of feta allows it to be used in both sweet and savoury pastries, adding a tangy and salty flavour to the dishes.
Overall, feta is a versatile cheese that enhances the flavour and texture of salads and pastries. Its unique characteristics make it a popular ingredient in Mediterranean and Greek cuisine, adding a tangy and creamy element to these dishes.
Feta Cheese: Friend or Foe in Inflammation?
You may want to see also
Frequently asked questions
Feta cheese is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.
Feta cheese is considered the national cheese of Greece, but it is now made in many parts of the world.
Feta cheese has a tangy and salty flavour, with a slightly grainy texture.
