Andy Montoya
Feta cheese is a soft, white cheese ripened in brine and traditionally made in Greece from sheep's milk or a mixture of sheep's and goat's milk. In the past, concerns have been raised about the presence of penicillin in cheese, particularly in cheeses with a rind, such as Camembert and Brie. However, it is important to note that penicillin allergies and mould allergies are not the same, and having one does not necessarily mean you will have an allergic reaction to the other. While some people with penicillin allergies may choose to avoid cheeses with a rind, feta cheese is typically rindless, and Greek feta is tested for antibiotics, with laws prohibiting the use of milk containing antibiotics in the production of feta cheese.
| Characteristics | Values |
|---|---|
| Feta cheese | A soft, white cheese ripened in brine, manufactured from sheep's milk, or a mixture of sheep's and goat's milk |
| Microorganisms found during ripening | Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paraplantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium |
| Penicillin content | Unclear; some sources mention a potential link between penicillin and cheese with a rind, but others state that penicillin allergy does not necessarily indicate an allergy to cheese |
| Greek law | Milk used for feta is tested for antibiotics, and if it contains antibiotics, it cannot be used for feta according to Greek law |
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What You'll Learn
- Feta cheese is made from sheep's milk or a mixture of sheep and goat's milk
- Greek law prohibits milk with antibiotics from being used for feta cheese
- Feta cheese is one of the most significant dairy products in Greece
- Feta cheese is a soft, white cheese ripened in brine
- Penicillin allergy does not necessarily mean an allergic reaction to penicillium mold
Feta cheese is made from sheep's milk or a mixture of sheep and goat's milk
Feta cheese is a soft, white cheese ripened in brine, manufactured from sheep's milk, or a mixture of sheep's and goat's milk. The proportion of goat's milk in the mixture is never higher than 20-30%. In the Peloponnese region of Southern Greece, traditional feta cheese trials took place in three different dairies, using mixtures of sheep's and goat's milk. Only small variations in the evolution of microbial groups were observed during the whole ripening period.
Feta is one of the most significant dairy products in Greece, with an average annual consumption per capita of approximately 12 kg. The most suitable period for feta cheese production is from January to May due to milk availability. The traditional technology for making feta cheese involves pasteurizing milk in a plate heat exchanger or with steam injection.
Imported Greek feta is a mixture of sheep and goat milk from grass pasture. The milk is tested for many things, including antibiotics. If antibiotics are present, Greek law prohibits using the milk for feta cheese production. Real Greek feta will have the P.D.O. (protected designation of origin) certified logo on it.
Regarding penicillin, some cheeses with rinds, such as Camembert and Brie, contain bacteria related to penicillin. However, this does not necessarily mean that those with a penicillin allergy will have an allergic reaction to these cheeses. It is always recommended to consult a doctor before consuming any food when dealing with a serious allergy.
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Greek law prohibits milk with antibiotics from being used for feta cheese
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. Feta is typically formed into large blocks and aged in brine. The process of making feta cheese has been a part of Greece for nearly 8,000 years, with its first documented reference appearing in Homer's Odyssey. In this ancient text, Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops.
Feta cheese has been integral to Greek culture and cuisine for millennia, and since 2002, it has been a Protected Designation of Origin (PDO) product within the European Union. This means that only cheeses produced in specific regions of Greece using traditional methods and made from sheep's milk or a mixture of sheep and goat milk can be labeled as feta. The milk used for PDO Feta must be sourced from native breeds of sheep and goats, and it must undergo specific production processes, such as brining and ripening in controlled temperatures.
Greek law prohibits the use of milk containing antibiotics in the production of feta cheese. This is a critical aspect of ensuring the quality and safety of this beloved Greek product. The milk used for feta is tested for antibiotics, and if any are detected, it is not permitted for use in cheese production under Greek law. This strict regulation ensures that consumers can trust the authenticity and safety of Greek feta cheese.
It is important to note that while feta cheese may contain small amounts of penicillin-producing bacteria due to the presence of microorganisms during the brining process, this does not necessarily mean that it contains penicillin. The presence of penicillin-producing bacteria is more common in cheeses with rinds, such as Camembert, and even then, it is not certain that these bacteria generate penicillin. However, for individuals with penicillin allergies, it is always advisable to exercise caution and consult a medical professional before consuming any cheese or food that may trigger an allergic reaction.
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Feta cheese is one of the most significant dairy products in Greece
Feta is a Protected Designation of Origin (PDO) product, which means that its quality and characteristics are tied to its geographical origin. In other words, it can only be produced in specific regions of Greece, including mainland Greece and the islands of Lesvos, Limnos, and Agios Efstratios. The milk used for feta must come from sheep and goats within these areas, ensuring the cheese's unique flavour and texture.
The process of making feta cheese is an art in itself. After the curd is firm enough, it is cut up and salted, with a salinity of approximately 3%. The salted curds are then placed in metal vessels or wooden barrels to infuse for several days. The dry-salting process is followed by ageing or maturation in brine, which takes several weeks at room temperature and a minimum of two additional months in a refrigerated, high-humidity environment. The traditional barrel ageing is said to impart a unique flavour to the cheese.
Feta cheese is a versatile ingredient in Greek cuisine. It is commonly served in large blocks on top of the traditional Greek salad, known as horiatiki. Feta is also used in dishes such as tzatziki, fried zucchini, steamed seasonal greens, shrimp saganaki with tomatoes and red pepper, and even grilled squid stuffed with melted Kasseri cheese. The versatility of feta extends beyond savoury dishes, as it is also used in desserts such as super thick and creamy yogurt topped with cherries.
In addition to its culinary importance, feta plays a significant role in Greece's economy. Family-owned companies like Olympus in Trikala, northwestern Thessaly, have become the largest dairies in Greece, contributing to the country's dairy industry. However, the protection of feta's designation of origin has also presented challenges for Greek dairies in international sales, as they compete with similar cheeses from other countries that use the name "feta" generically.
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Feta cheese is a soft, white cheese ripened in brine
The traditional production of Feta cheese in Greece follows specific techniques. In dairies located in the Peloponnese region, cheese makers use a combination of sheep's and goat's milk, with slight variations in the microbial groups during the ripening period. The main microbial groups, including thermophilic cocci, mesophilic lactococci, and thermophilic lactobacilli, reach their peak levels during the first 16 days and then gradually decline. The remaining groups, such as yeasts, coliforms, and Escherichia coli, are highest on day 4, with coliforms and E. coli becoming undetectable after 120 days of ripening.
The presence of specific microorganisms during the cheese ripening process is crucial. Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum are among the most common species found. Additionally, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are present in high levels during the initial 20 days before gradually reducing. Enterococcus faecium is another microorganism detected throughout all manufacturing and ripening stages.
Feta cheese is renowned for its unique taste and texture, which is influenced by the microbial activity during production. The traditional manufacturing and ripening processes contribute to the distinct characteristics of Feta cheese, making it a beloved and widely accepted dairy product worldwide. However, it is important to note that individuals with allergies, especially to penicillin, should exercise caution when consuming any cheese with a rind. While some people with penicillin allergies may not experience issues with consuming cheese, it is always advisable to consult a doctor for personalized advice.
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Penicillin allergy does not necessarily mean an allergic reaction to penicillium mold
It is a common misconception that a penicillin allergy means you are allergic to penicillium mold. However, this is not always the case. While penicillin was originally developed from penicillium mold, modern-day penicillin antibiotics are produced synthetically and are not contaminated with mold particles.
People with a penicillium mold allergy are not at a higher risk of developing an allergy to penicillin than anyone else with a history of allergies. Penicillium is one of the most common indoor airborne fungi, and it can be found both indoors and outdoors. It usually grows on surfaces such as drywall, wood, painted materials, and various household items. It can also be found on perfectly good fresh produce, bread, and even curtains.
That being said, there is a chance of a slight reaction if you have one allergy and come into contact with the other. For example, someone with a penicillin allergy may experience itchy lips after consuming multiple doses of penicillium. Similarly, those with a penicillium mold allergy may experience symptoms when eating mushrooms, as there are similar proteins shared between certain foods and certain molds, a phenomenon called cross-reactivity.
If you have a penicillin allergy, it is generally advised to avoid cheeses with a rind, as these may contain bacteria related to penicillin. However, some people with penicillin allergies report being able to consume cheeses with rinds, such as Brie and Camembert, without any issues. It is always recommended to consult a doctor before consuming anything that may cause an allergic reaction.
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Frequently asked questions
Feta cheese is a soft, white cheese ripened in brine and made from sheep's milk or a mixture of sheep and goat's milk. The milk used to make feta cheese is tested for antibiotics, and if antibiotics are present, it is not allowed by Greek Law to be used for feta cheese. However, some people with penicillin allergies also have allergies to mold, and different types of mold are used in the production of various cheeses. It is always recommended to consult a doctor about dietary restrictions related to allergies.
Some common types of mold used in the production of cheese include Penicillium candidum, which is found on the rind of brie cheese, and Penicillium roqueforti, which is common on cheeses with a rind.
The most common microorganisms found in feta cheese during the ripening process include Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paraplantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Enterococcus faecium.
