Patrick Oconnell
Feta cheese is a popular ingredient in many dishes, but does it need to be refrigerated? Feta is a fresh cheese with a high water content, making it more susceptible to bacteria. It is often recommended that feta be kept in the refrigerator, as this helps preserve its taste and extends its shelf life. Refrigerated feta can last several months when well-wrapped or submerged in brine, but leaving it unrefrigerated, even for a few hours, may pose a high risk of bacterial growth.
| Characteristics | Values |
|---|---|
| Refrigeration | Feta cheese is a fresh cheese and should be kept refrigerated. |
| Shelf Life | Feta cheese can last up to several months if well-wrapped or submerged in a brine. |
| Freezing | Feta cheese can be frozen and will not become a single block of ice if it is dry enough. |
| Food Safety | Feta cheese should be consumed within a week of its printed date when unopened. Once opened, it should be consumed within 5-7 days. |
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What You'll Learn
Feta cheese's longevity outside the fridge
Feta cheese is typically considered a fresh cheese and is best kept refrigerated. It is a soft cheese with a high water content, making it more susceptible to bacteria if left unrefrigerated.
Feta cheese can be kept outside the fridge, but only for a short period. If left unrefrigerated, feta should be tightly sealed and consumed within 8 hours. Leaving feta unrefrigerated for longer periods, even if sealed, can cause mould to form, which is unsafe to consume.
Feta cheese can be preserved for longer periods without refrigeration if it is submerged in a brine solution or milk bath. The salt in the brine acts as a preservative, inhibiting bacterial growth and extending the cheese's shelf life. When stored in brine, feta can last several months, even up to a year, without the need for refrigeration. However, it is important to ensure the cheese remains fully immersed in the brine and that the brine has the correct salt concentration.
Additionally, freezing is an option to extend the shelf life of feta cheese. Crumbled feta, in particular, can be frozen and will not form a single block, making it easy to scoop and use as needed.
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Feta's taste and quality
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It has a strong, salty, sharp, tangy flavour. The taste of feta depends on the type of milk used to make it and the length of time it is aged.
Feta made from goat's milk is generally milder and less tangy than feta made from sheep's milk. It also has a slightly sweet taste that some say is reminiscent of honey. Feta made from sheep's milk has a stronger, saltier flavour. The more goat's milk in the blend, the whiter the cheese will be, with more acidity and a greater tendency towards dryness and crumbliness. The more sheep's milk in the blend, the yellower the cheese will be, with less acidity, a fattier and richer texture, and a deeper "barnyardy" flavour.
Feta can be eaten fresh or cooked. It is often used in salads, sandwiches, pasta, pizzas, and savoury pies. It can also be crumbled over vegetables or baked into bread.
The quality of feta depends on its moisture content, fat content, and pH level. High-quality feta should have a creamy texture and a tangy, slightly salty, mildly sour taste, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. The firm variety of feta is tangier and considered higher in quality than the soft variety, which is almost soft enough to be spreadable and mostly used in pies.
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Freezing feta
Feta cheese is a fresh cheese that is usually stored in the refrigerator. However, if you have bought feta cheese in bulk and are unable to finish it within its shelf life, freezing is a great way to extend its life. Freezing feta cheese can change its taste and texture, making it less salty and more crumbly, but it can still be used in various dishes. Here is a step-by-step guide on how to freeze feta cheese:
Steps to Freeze Feta Cheese:
- Dry the Feta Cheese: Before freezing, it is recommended to dry the feta cheese with a paper towel to absorb any excess moisture. This step is crucial in preventing freezer burn and extending the shelf life of the cheese.
- Cut into Portions: Cut the block of feta cheese into meal-sized portions using a knife and cutting board. Freezing individual portions will make it easier to thaw and use the exact amount you need.
- Wrap in Plastic: Wrap each portion of feta cheese in plastic wrap (cling film) to create a protective layer. This helps to prevent freezer burn and maintain the quality of the cheese.
- Place in a Freezer Bag: Put the wrapped portions of feta cheese into a resealable freezer bag for additional protection from freezer burn. Squeeze out as much air as possible to minimize air exposure and prolong the cheese's freshness.
- Vacuum Seal (Optional): For even better protection and to ensure maximum freshness, you can vacuum seal the feta cheese portions. This step is optional but recommended for long-term storage.
- Label and Date: Use a permanent marker to label the freezer bag or vacuum-sealed package with the date the feta cheese was frozen. This helps you keep track of how long the cheese has been frozen and ensures you consume it within its frozen shelf life.
Thawing Frozen Feta Cheese:
When you are ready to use the frozen feta cheese, it is best to thaw it overnight in the refrigerator. The thawing time can vary from 3 to 12 hours, depending on the size of the cheese portions. If you need to thaw the feta cheese quickly, you can place it in a bowl of cold water, and it will defrost within a couple of hours. Always remember to put any unused cheese back in the refrigerator after thawing.
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Feta's brine solution
Feta cheese is best when purchased in brine, which is a salt water solution. Buying feta in brine will improve the cheese's texture, making it smooth and creamy, and its taste, keeping it sharp and tangy. It will also extend its shelf life, keeping it edible for weeks rather than days.
Feta brine can be used in a variety of ways. It can be used to brine poultry, vegetables, and tofu, or to add flavour to sauces, dressings, marinades, and doughs. It can also be used to make a whipped feta dip, or added to a chopped salad or bean and escarole stew.
If you don't have enough leftover feta brine, you can make your own by combining a teaspoon of salt with water. You can also use brine from other sources, such as olive or pickle brine, or herby oil.
Feta brine is known for its salty, tangy, and subtly creamy flavour. It is a versatile ingredient that can be used to elevate a variety of dishes, whether they include feta cheese or not.
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Feta's salt content
Feta cheese is a popular Greek cheese with a soft, crumbly texture, salty flavour, and slight tang. It is made from goat's and sheep's milk, with goat's milk not exceeding 30% of the mixture. The milk is pasteurized, and lactic acid starter cultures are added to separate the whey from the curds. After adding rennet to set the casein, the curd is shaped by draining the whey and placing the curd in moulds for 24 hours. Once the curd is firm, it is cut into cubes, salted, and placed in wooden barrels or metal containers for up to three days. The blocks of cheese are then placed in a salted solution and refrigerated for two months. Finally, the cheese is packaged in this brine solution to preserve its freshness.
Feta cheese has a high salt content due to the salt added during the production process. The salt serves multiple purposes, including preventing the growth of bacteria, controlling moisture, improving texture, and enhancing flavour. It acts as a natural preservative, helping to extend the shelf life of the cheese. Feta cheese is aged in a saltwater brine, contributing to its salty flavour. Additionally, the cheese is often packaged and stored in brine (salted water) to maintain its freshness.
The salt content of feta cheese can vary depending on the type and production method. For example, Bulgarian feta is made with a blend of sheep's, goat's, and cow's milk, resulting in a less salty flavour. On the other hand, Wisconsin feta uses only cow's milk, leading to a lighter and less salty taste. The type of milk used and the specific production techniques can influence the saltiness of the final product.
According to some sources, feta cheese contains 312 mg of sodium per 1-ounce (28-gram) serving. This can account for up to 13% of the Recommended Daily Intake (RDI). Feta is considered to have a higher sodium content compared to other cheeses, and even has more sodium than saltwater. For this reason, it is recommended to consume feta in moderation and be mindful of its contribution to the overall sodium intake.
To reduce the salt content of feta cheese, one simple method is to rinse the cheese with water before consumption. This can help remove some of the excess salt on the surface of the cheese, making it less salty. However, it is important to note that feta is still considered a high-sodium cheese, and it may not be suitable for those on low-sodium diets or with specific dietary restrictions.
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Frequently asked questions
Yes, feta cheese is a fresh cheese with a high water content, making it susceptible to bacteria. It should be kept in the refrigerator, well-wrapped or submerged in brine, where it can last for several months.
Feta cheese should not be left unrefrigerated for more than 8 hours. It is recommended to keep it refrigerated at all times for food safety and to preserve taste and texture.
Feta cheese can be stored in the refrigerator in a few different ways: well-wrapped, submerged in brine, or frozen in portions. Storing it in brine can extend its shelf life to several months.
Feta cheese can last for several months in the refrigerator if properly stored. Once opened, it should be consumed within 5-7 days. Unopened, it can last for a week past its printed expiration date.
Freezing feta cheese is a good option for long-term storage. It does not affect the quality as long as it is dry and frozen at all times. Frozen feta can be easily scooped and used as needed.
