Andy Montoya
Feta cheese is a popular ingredient in Mediterranean and Greek cuisine, known for its distinct flavour and crumbly texture. It is typically white or slightly yellowish in colour due to the presence of lactic acid bacteria. However, a common question surrounding feta cheese is whether it can develop blue spots or a bluish tinge. While it is uncommon, feta cheese can occasionally exhibit blue spots or a bluish colour. This colour change is often attributed to mould growth or bacterial contamination. In most cases, the mould is harmless and does not affect the taste or safety of the cheese. However, if the blue colour penetrates deeply into the cheese or is accompanied by an unpleasant odour or taste, it is recommended to discard it to prevent the risk of food poisoning.
| Characteristics | Values |
|---|---|
| Typical colour | White or slightly yellowish |
| Reason for typical colour | Presence of lactic acid bacteria |
| Reason for blue spots | Mould growth, bacterial contamination, or acidic environment |
| How to prevent blue spots | Store properly in the refrigerator, use pasteurized milk, and avoid acidic environments |
| Is it safe to eat feta with blue spots? | If the blue colour is only on the surface and there are no off-odours or flavours, it is likely safe to consume |
| When to discard feta with blue spots | If the blue colour penetrates deep into the cheese or if the cheese has an unpleasant odour or taste |
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What You'll Learn
Feta cheese is made without mould
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine, with a tangy and salty flavour ranging from mild to sharp. Feta is a popular summer cheese and is often used in salads, pastries, and sandwiches.
Feta cheese is typically made without mould, and it is aged in brine rather than relying on mould to develop its flavour. The process of making feta involves coagulating milk, usually sheep's milk or a blend of sheep and goat's milk, with rennet to form curds. These curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. The mould used for feta cheese is typically made of durable plastic and has holes in the sides and base to facilitate drainage.
The absence of mould in the cheese-making process is essential to maintaining the characteristic texture and flavour of feta. Feta is known for its soft, crumbly consistency, which is achieved through the drainage of whey and the subsequent ageing in brine. The use of brine also contributes to the salty flavour that feta is renowned for.
While feta cheese itself is not made with mould, it is worth noting that the milk used in the process may be pasteurized. Pasteurization involves heating milk to kill potentially harmful bacteria and can also impact the natural microorganisms present in the milk. In the case of pasteurized milk, a starter culture of microorganisms may be added to replace those lost during pasteurization and to develop the desired acidity and flavour in the cheese.
In summary, feta cheese is typically made without mould, relying instead on the coagulation of milk, drainage of whey, and ageing in brine to achieve its distinctive texture and flavour. The absence of mould is part of what makes feta a popular choice for those seeking a white, crumbly cheese with a salty tang.
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Blue spots are usually harmless
Feta cheese is known for its distinct flavour and crumbly texture. It is a crucial component of Mediterranean cuisine, particularly in Greece. Typically, feta has a white or slightly yellowish colour due to the presence of lactic acid bacteria during the cheesemaking process.
Contrary to popular belief, feta cheese does not usually turn blue. However, in certain circumstances, the presence of blue spots on feta cheese can indicate the growth of mould or bacterial contamination. Mould growth is the most common reason for feta cheese to turn blue. Certain types of mould produce blue or green pigments that stain the cheese's surface. Fortunately, this mould is typically harmless and does not affect the taste or safety of the cheese.
It's important to distinguish between surface mould and deeper bacterial contamination. If the blue colour is limited to the surface and there are no off-odors or flavour changes, it is likely safe to consume. However, if the blue colour penetrates deeper into the cheese or is accompanied by an unpleasant odour or taste, it is best to discard it. Consuming contaminated feta can lead to food poisoning.
To prevent feta cheese from turning blue and minimise the risk of bacterial contamination, follow these tips:
- Store feta cheese properly: Keep it in a sealed container in the refrigerator at a temperature of 40°F (4°C) or below.
- Use pasteurized milk: Feta made with pasteurized milk has a lower risk of bacterial contamination.
- Consume feta fresh: Feta has a short shelf life, so it's best to consume it within 2-3 weeks of opening the package.
- Avoid acidic environments: Keep feta away from acidic foods or liquids like lemon juice or vinegar, as they can weaken the protein bonds and contribute to discolouration.
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Bacterial contamination can cause blue spots
Feta cheese is known for its distinct flavour and crumbly texture, and is an integral part of Mediterranean cuisine. The characteristic white or slightly yellowish colour of feta is due to the presence of lactic acid bacteria, which ferment the milk during the cheesemaking process. Feta cheese does not typically turn blue, but it is important to be aware of the factors that can contribute to this colour change.
One such factor is bacterial contamination. In rare cases, feta cheese can become contaminated with bacteria that produce blue or green pigments. These bacteria are typically found in unpasteurized milk and can cause spoilage or food poisoning. If the blue colour penetrates deep into the cheese, or if the cheese has an unpleasant odour or taste, it is best to discard it. Consuming contaminated feta can lead to food poisoning.
To prevent bacterial contamination and the resulting blue spots on feta cheese, there are several measures that can be taken. Firstly, it is important to store feta cheese properly in a sealed container in the refrigerator at a temperature of 40°F (4°C) or below. Secondly, using pasteurized milk to make the feta cheese can minimize the risk of bacterial contamination. Thirdly, feta cheese has a relatively short shelf life, so it is recommended to consume it within 2-3 weeks of opening the package. Finally, it is important to avoid acidic environments, as they can weaken the protein bonds in the cheese. Keep feta cheese away from acidic foods or liquids, such as lemon juice or vinegar.
By understanding the causes of bacterial contamination and taking appropriate precautions, consumers can enjoy feta cheese safely and appreciate its unique flavour and texture without the worry of blue spots or foodborne illnesses.
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Feta is made with sheep or goat's milk
Feta cheese is traditionally made from sheep or goat's milk. In the US, labelling rules state that cow's milk can be listed as "milk" on ingredient lists, whereas goat or sheep milk must be identified by the animal name. Therefore, if a product does not explicitly state that it is made from goat or sheep milk, it is likely made from cow's milk.
Authentic feta cheese, which is made in Greece, is always made from 100% sheep's milk or a mix of sheep and goat milk. In Europe, there is legislation called PDO (protected designation of origin) that ensures specific products, like feta cheese, can only be made with certain ingredients and processes and come from a specific area.
Outside of Greece, particularly in the US, feta is often made with cow's milk. This is a more affordable option and is commonly found in supermarkets like Walmart. However, some consumers have expressed dislike for the taste of cow's milk feta, with one source stating that it "will taste like garbage".
To identify if feta cheese is made from sheep or goat milk, it is recommended to look for a picture of a cow, sheep, or goat outline on the label, indicating the source of the milk.
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Store feta in a sealed container in the fridge
Feta is a soft, brined, white cheese traditionally made from sheep’s milk, but it can also be made from a mixture of sheep’s milk, goat’s milk, or cow’s milk. It is a popular cheese used in a variety of dishes, including Greek pastries, salads, and dips.
To keep your feta cheese fresh and tasty, it is important to store it properly. Feta cheese should be stored in a sealed container in the fridge. If your feta did not come in a sealed container, transfer it to one before placing it in the fridge. Make sure to pour in any accompanying liquid (brine) and top it up with more brine if needed. The brine, a combination of water and salt, helps to preserve the cheese and keep it from drying out.
If you want your feta to last longer, you can cover it with olive oil before storing it. This will not only extend the shelf life but also add some flavour to the cheese. You can also add fresh herbs, spices, or peppercorns to the olive oil for extra flavour.
Another option for storing feta is to freeze it. Crumbled feta may be harder to freeze, but you can freeze feta in any consistency. You can also mix 1 kg of water with 100 grams of salt, add the feta to the sealed container, and store it in the freezer. Remember to use utensils, not your hands, to remove the feta from the brine when serving.
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Frequently asked questions
Feta cheese typically does not turn blue, but when it does, it is usually due to mold growth or bacterial contamination.
If the blue color is only on the surface and there are no off-odors or flavors, it is likely safe to consume. However, if the blue color penetrates deep into the cheese or if there is an unpleasant odor or taste, it is best to discard it as it may indicate bacterial contamination.
To prevent feta cheese from turning blue, store it properly in a sealed container in the refrigerator at a temperature of 40°F (4°C) or below, use pasteurized milk, and avoid acidic environments.
The most common cause of feta cheese turning blue is the growth of certain types of mold that produce blue or green pigments. In rare cases, it can also be due to bacterial contamination, typically found in unpasteurized milk.
