Bushra Griffith
Feta cheese is a popular Greek cheese with a unique flavour and texture. It is traditionally made from a mixture of goat's and sheep's milk, and its taste can vary depending on the type of milk used and the length of ageing. Feta cheese is known for its strong, salty, tangy, and sharp flavour, with a creamy and crumbly texture. However, one of the distinctive characteristics of feta cheese is its tendency to develop a sour taste if not stored properly, especially when made with cow's milk, which is not considered authentic feta in Greece. So, does feta cheese taste sour, and if so, when is it considered desirable and when not?
| Characteristics | Values |
|---|---|
| Taste | Salty, tangy, sharp, sour |
| Smell | Sour (if spoiled) |
| Texture | Crumbly, creamy, moist, grainy |
| Colour | White |
| Milk | Sheep, goat |
| Country of origin | Greece |
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What You'll Learn
Feta made from cow's milk can turn sour easily
Feta cheese is a popular Greek delicacy known for its tangy, salty, and sharp flavour. It is made by curdling fresh milk with rennet and draining it. The curds are then placed in brine (salt water) for several weeks, which gives feta its distinctive salty flavour. While feta cheese is traditionally made from sheep's or goat's milk, some variants are made from cow's milk.
Feta cheese made from cow's milk can turn sour easily. This is because cow's milk feta has a higher tendency to develop a mushy texture, crumble easily, and have an unpleasant aftertaste. Feta cheese, in general, has a strong tangy flavour due to the presence of lactic acid, which is a natural byproduct of the fermentation process. The longer the cheese ages, the more pronounced its sourness becomes due to the continued breakdown of lactose by lactic acid bacteria.
The sourness of feta cheese can be influenced by several factors, including milk type, fermentation time, and brining time. Feta made from sheep's milk tends to be more sour than that made from cow's milk. Longer fermentation and brining times lead to higher lactic acid production and increased sourness. Additionally, excessive brining or aging can lead to bitterness in feta cheese.
To reduce the sourness of feta cheese, it can be soaked in water or milk for a short period. A mild sour smell is normal for feta cheese, but if the smell is strong or accompanied by discolouration or mould, it indicates spoilage and should not be consumed. Proper storage is crucial to maintain the quality and freshness of feta cheese. It should be stored in the refrigerator, ideally at a temperature of around 4°C, and kept in a humid environment with minimal light exposure.
In summary, feta cheese made from cow's milk can turn sour easily due to its unique characteristics, and the sourness of feta can be influenced by various factors during production and storage. Proper handling and consumption of feta cheese are essential to ensure food safety and maintain its distinctive flavour.
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Authentic feta is made from sheep and goat's milk
Feta cheese is a popular Greek cheese that is widely consumed in Greece and beyond. It is characterised by its salty, tangy, and sharp flavour, with a crumbly texture. The taste of feta cheese can vary depending on the type of milk used and the ageing process.
Authentic feta cheese is traditionally made from sheep's milk or a blend of sheep's and goat's milk. In the European Union, legislation protects the term "feta", reserving it exclusively for cheeses produced in specific regions of Greece using traditional methods and adhering to strict standards. This Protected Designation of Origin (PDO) ensures that only cheeses made from sheep's milk or a combination of sheep's and goat's milk can be labelled as feta.
Sheep's milk feta is considered the traditional and authentic way of producing this cheese. It results in a richer, more buttery flavour profile. The addition of goat's milk to sheep's milk in feta production is also acceptable, but the percentage of goat's milk is typically limited to around 30%. Goat's milk contributes to a harder texture and a milder flavour in the final product.
The use of cow's milk in feta production is not traditional and is generally discouraged, especially in the European Union. Feta made with cow's milk tends to sour easily, develops an unpleasant texture, and lacks the distinctive flavour of authentic feta. When purchasing feta cheese, it is essential to read the labels carefully. To ensure authenticity, look for packages that explicitly state "made from sheep's milk" or "made from goat's milk" to guarantee a genuine feta cheese experience.
The unique flavour and aroma of authentic feta cheese are attributed to the biodiversity of the land and the specific breeds of sheep and goats used for milk production. The ageing process also plays a role in the final taste, with older feta developing a more pronounced "peppery" and hard character. When stored correctly, feta cheese can last for several weeks, retaining its distinctive flavour and texture.
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Feta has a tangy, salty and sharp flavour
Feta cheese is a popular Greek cheese with a distinct tangy, salty, and sharp flavour. It is made from a mixture of goat's and sheep's milk and has a Greek origin. The flavour of feta cheese can vary depending on the type of milk used and the length of ageing. Feta made from sheep's milk has a richer, buttery flavour, while goat's milk feta has a milder, earthier flavour.
Feta cheese is known for its strong, tangy taste, which gives it a slightly sour edge. The more aged the cheese is, the more peppery and hard it becomes. Feta that is stored in brine for longer periods, up to 12 months, develops a more intense sour taste. High-quality feta is often barrel-aged, which imparts a distinctive flavour.
The texture of feta is crumbly, with small uneven holes throughout. It is firm yet moist and melts quickly in the mouth. Feta should be white in colour and slightly moist but not wet. When stored in the refrigerator, feta cheese can last for up to two weeks. However, it is recommended to store it at room temperature for no longer than two weeks to maintain its optimal texture and flavour.
Feta cheese is a versatile ingredient that can be used in various dishes. It is commonly used in salads, sandwiches, pasta, pizzas, and savoury pies. It can also be crumbled over vegetables or baked into bread. Feta pairs well with lighter-bodied white wines, such as Sauvignon Blanc or Pinot Grigio.
In summary, feta cheese has a unique tangy, salty, and sharp flavour that makes it a popular ingredient in many dishes. The flavour can vary depending on the type of milk used and the ageing process, but it is always characterised by its tangy, sour notes.
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Feta cheese should be stored at 4°C
Feta cheese is a popular Greek cheese with a tangy, salty, sharp, and creamy flavour. It is made from sheep, goat, or cow's milk and has a crumbly texture. While it is a versatile ingredient that can be used in various dishes, it is important to store it correctly to preserve its distinctive taste and texture.
Feta cheese should be stored at a temperature of around 4°C. This temperature ensures that the cheese remains fresh and flavourful. If the temperature is too high, the cheese will start to sweat, affecting its flavour and texture. On the other hand, if the temperature is too low, the cheese will become hard and crumbly. Therefore, storing feta cheese in a refrigerator is ideal.
To maintain the quality of feta cheese, it should be stored in a sealed container. It is recommended to keep the cheese in its original packaging, which is usually plastic wrap or wax paper. If the feta is purchased in a sealed container without brine, or if the brine is accidentally discarded, it is essential to create a new brine solution for storage. Brine, a combination of water and salt, is crucial in preserving the cheese and preventing it from drying out and developing a sour taste.
When making a brine solution for feta cheese, mix two cups of water with two teaspoons of kosher salt, stirring until the salt dissolves. Completely submerge the cheese in the brine and store it in the refrigerator. This method can extend the shelf life of feta cheese to up to two months. Additionally, covering the cheese with olive oil before storing it can also prolong its freshness and add flavour.
Storing feta cheese at 4°C in a brine solution is crucial to maintaining its optimal taste, texture, and freshness. By following these storage guidelines, consumers can ensure that their feta cheese remains in the best condition for their culinary creations.
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Feta is best stored in its brine packaging
Feta cheese is a popular Greek cheese with a strong, salty, sharp, and tangy flavour. It is often made with sheep's milk or goat milk, and the taste can vary depending on the type of milk used and the ageing process. Feta is a brined cheese, and it is typically shipped and stored in a salt brine solution.
Storing feta cheese in brine is important for several reasons. Firstly, feta is a type of cheese that dries out quickly when exposed to air, which can affect its flavour and texture. The brine, a combination of water and salt, helps to preserve the moisture content of the cheese, keeping it moist but not wet. It also acts as a flavouring agent, enhancing the salty taste that feta is known for. Additionally, the brine helps to inhibit the growth of bacteria, extending the shelf life of the cheese.
When purchasing feta cheese, it is usually packaged in brine, and it is recommended to store it in this original packaging in the refrigerator. The brine not only keeps the cheese fresh but also ensures that it retains its distinctive flavour. If the feta is not fully submerged in the brine, it may develop mould, so it is important to ensure that the cheese is always covered with the brine solution.
In cases where the feta is not packaged in brine or if the brine is accidentally discarded, it is simple to make your own brine solution at home. To make the brine, combine water and salt in a specific ratio, typically around 4:1 or 8:1, stirring until the salt dissolves. It is recommended to use distilled water, and some sources suggest using kosher salt or coarse salt. Once the brine is prepared, store the feta cheese in a sealed container, ensuring that the cheese is completely covered by the brine.
By storing feta cheese in brine, you can maintain its optimal moisture levels, flavour, and freshness. This traditional storage method is a key aspect of enjoying feta cheese at its best.
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Frequently asked questions
Feta cheese has a salty, tangy, sharp, and creamy texture and taste. The flavor is similar to other sheep milk cheeses but has a more distinctively sour edge. Feta cheese that has gone bad will have a sour smell and may also have mold growing on it.
Feta cheese has a strong, salty, sharp, and tangy flavor. The taste of feta cheese can vary depending on the type of milk used to make it and the length of time it is aged. Feta made from goat milk has a harder texture and a milder taste, while feta made from sheep milk has a richer flavor and softer texture.
Feta cheese that has gone bad will have a sour smell and may also have mold growing on it. If the cheese smells like ammonia, it is likely spoiled. Feta cheese should be stored in the refrigerator at a temperature of around 4°C and consumed within one to two weeks of opening.
