Patrick Oconnell
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, salty flavor. Feta is used in a variety of dishes, including salads, pastries, and omelets. While feta is often paired with eggs in recipes such as scrambled eggs and feta fried eggs, it does not contain eggs as an ingredient.
| Characteristics | Values |
|---|---|
| Does feta cheese have egg in it? | No, feta cheese is believed to be egg-free as there are no egg ingredients listed on the label. |
| How is it made? | 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. |
| Taste | Feta has a tangy, salty, creamy, and mildly sour taste with a hint of sweetness. |
| Recipes | Feta is used in salads, pastries, sandwiches, and omelets. There are also recipes for scrambled eggs with feta and feta fried eggs. |
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What You'll Learn
- Feta cheese is made from sheep milk or a mixture of sheep and goat milk
- Feta is a white, crumbly cheese aged in brine
- Feta fried egg is a popular dish where an egg is fried on top of feta cheese
- Feta cheese is not egg-free, according to some sources
- Feta is used in pastries, notably Greek dishes like spanakopita and tyropita
Feta cheese is made from sheep milk or a mixture of sheep and goat milk
Feta cheese is a Greek brined white cheese that is soft, crumbly, and has a slightly grainy texture. It is typically formed into large blocks and aged in brine. The process of making feta cheese involves dry-salting the cheese and then maturing it in brine (a 7% salt-water solution) for several weeks at room temperature. This is followed by a minimum of 2 months of maturation in a refrigerated, high-humidity environment.
Feta cheese is traditionally made from sheep's milk or a blend of sheep and goat milk. In the European Union (EU) and Northern Ireland, legislation protects the term "feta", restricting its use to cheeses produced in specific regions of Greece using traditional methods and sheep's milk or a blend of sheep and goat milk (with a maximum of 30% goat milk). The biodiversity of the land, along with the specific breeds of sheep and goats used for milk, contributes to the distinct aroma and flavour of feta cheese.
The production of feta cheese has expanded globally, including countries like Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, the traditional method of making feta cheese involves using sheep's milk or a mixture of sheep and goat milk. In the United States, most cheese sold as "feta" is made from cow's milk, which affects the taste and texture of the cheese. To ensure you are purchasing authentic feta cheese, it is recommended to look for labels that explicitly mention "sheep" or "goat milk" as the source.
The use of sheep's milk or a blend of sheep and goat milk in feta cheese has ancient origins, particularly in the Eastern Mediterranean region. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC, and the technology used to make cheese from sheep-goat milk is similar to the methods used by Greek shepherds today to produce feta. Additionally, Homer's description of Polyphemus making cheese and dry-storing it in wicker racks in the "Odyssey" suggests similarities to the production of feta-like cheese in ancient times.
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Feta is a white, crumbly cheese aged in brine
Feta cheese is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is a soft, crumbly, slightly grainy cheese with small or no holes and no skin. It is formed into large blocks and aged in brine, a mixture of salt and water. The brine intensifies the flavour, keeps the feta soft and fresh, and improves its lifespan.
Feta is produced using whole sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. The milk may be pasteurised or not, but most producers now use pasteurised milk. If pasteurised milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurisation.
Feta dries relatively quickly, even when refrigerated. If stored for longer than a week, it should be kept in brine or lightly salted milk. The practice of preserving cheese in brine dates back to at least the 2nd century BC, as described by Cato the Elder in his work De Agri Cultura. In the 15th century, Italian traveller Pietro Casola described the marketing of feta and its storage in brine.
Feta is used in a variety of dishes, including salads, pastries, sandwiches, and omelettes. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be grilled or cooked in other ways. In the United States, most cheese sold as "feta" is made from cow's milk. However, according to EU legislation, only cheese produced in specific areas of Greece using traditional methods and made from sheep milk or a mixture of sheep and goat milk can be labelled as feta.
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Feta fried egg is a popular dish where an egg is fried on top of feta cheese
To make the feta fried egg, you need to start by crumbling the feta into a pan, preferably a non-stick skillet, and place it around the perimeter, leaving room for the egg in the centre. You can drizzle some extra-virgin olive oil before adding the feta. Once the feta begins melting and bubbling, crack an egg into the centre and season with black pepper and red pepper flakes. You can also add dried oregano for seasoning. Cover the pan and cook, reducing the heat to medium-low or low if the feta is browning too quickly. The dish is ready when the white is set, the yolk is still runny, and the cheese is crispy.
The best feta for feta fried eggs is a block of full-fat feta packed in brine, which melts readily, tastes more complex, and lasts longer than other kinds. You can also use pre-crumbled feta, or other cheese varieties such as cheddar, Parmesan, cotija, and low-moisture mozzarella.
The feta fried egg can be served on a tortilla, a slice of toast, or on its own. The tortilla can be spread with avocado and a squeeze of lime or lemon juice. You can also add other vegetables such as baby spinach, mushrooms, or tomatoes. The feta fried egg can also be served on sourdough toast, an English muffin, with chopped tomatoes, over pasta, in a grain bowl, or salad.
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Feta cheese is not egg-free, according to some sources
Feta cheese 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. The cheese is formed into large blocks and aged in brine. While feta cheese is typically associated with Greece and Mediterranean cuisine, its production has expanded globally, including to countries like Denmark, France, Germany, Italy, the United Kingdom, and the United States.
Despite its widespread consumption, there is some ambiguity regarding the egg content in feta cheese. According to the ingredient list on Spoonful, feta cheese is believed to be egg-free as there are no egg ingredients mentioned on the label. This aligns with the information provided by the Fig app, which scans product barcodes and flags any ingredients that are not egg-free. The app confirms that feta cheese is considered egg-free.
However, it is important to note that feta cheese is often used in recipes that include eggs. For example, feta fried eggs, a popular dish, involve frying an egg atop crumbly feta cheese, resulting in a tangy and salty creation. Additionally, feta is commonly incorporated into scrambled eggs, adding a unique flavor and texture.
While the majority of sources indicate that feta cheese itself does not contain eggs, it is always advisable to carefully review the ingredient lists and nutritional information on specific feta cheese products to make an informed decision regarding your dietary choices.
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Feta is used in pastries, notably Greek dishes like spanakopita and tyropita
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. Feta is often used in pastries, especially Greek dishes like spanakopita and tyropita.
Spanakopita is a traditional Greek spinach pie made with spinach, herbs, and feta cheese. It is wrapped in crispy layers of phyllo dough and baked until golden. The dough is typically brushed with olive oil, and the pie can be served as an appetizer, meal, or snack. Spanakopita is a popular dish in Greece and has gained worldwide popularity.
Tyropita, also known as tiropita, is another Greek pastry that prominently features feta cheese. It is a cheese pie that combines feta with other cheeses, such as cottage cheese, and sometimes eggs. The mixture is wrapped in phyllo dough, which is brushed with olive oil or butter, and then baked until golden. Tyropita can be enjoyed as a snack, appetizer, or main dish.
Feta is a versatile cheese that enhances the flavour of these pastries. Its tangy and salty taste pairs well with the spinach, herbs, and cheese in spanakopita, and it adds a bold flavour to the cheese filling in tyropita.
Both spanakopita and tyropita showcase the use of feta in Greek pastries, where it contributes to the distinctive taste and texture of these beloved dishes.
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Frequently asked questions
No, feta cheese does not contain eggs. It is made from sheep milk or a mixture of sheep and goat milk.
Feta cheese is made from sheep milk or a mixture of sheep and goat milk.
Feta cheese is aged in brine, which is a solution of 7% salt in water. It is then shipped to supermarkets where it is cut and sold directly from the container or packaged in sealed plastic cups with some brine.
Feta cheese has a soft, crumbly, and slightly grainy texture. Its flavor is tangy, salty, and can range from mild to sharp.
Feta cheese production originated in the Eastern Mediterranean and around the Black Sea.
