Bushra Griffith
Feta is a type of Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is white, moderately hard, and crumbly, and is cured in brine. The word feta comes from the Greek féta, which means slice in Italian. With its distinctive flavour and texture, feta is a versatile ingredient used in a variety of dishes. But how do you pronounce it?
| Characteristics | Values |
|---|---|
| Type of Cheese | Greek cheese |
| Milk | Sheep's milk or a mixture of sheep's and goat's milk |
| Texture | Moderately hard and crumbly |
| Color | White |
| Curing | Cured in brine |
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What You'll Learn
Feta is a Greek brined curd white cheese
The process of making feta involves adding rennet to the milk, causing it to coagulate and drain. The curds are then cut up and salted, reaching a salinity of approximately 3%. The salted curds are placed in metal vessels or wooden barrels to infuse for several days. The dry-salting process is followed by aging or maturation in brine (a 7% salt-water solution) for several weeks at room temperature. The cheese is then matured for a further minimum of 2 months in a refrigerated, high-humidity environment, still in wooden barrels or metal vessels.
Feta is soft, crumbly, and slightly grainy, with a tangy and salty flavour ranging from mild to sharp. It is formed into large blocks and sold directly from the containers or packaged in sealed plastic cups with some brine. Feta dries relatively quickly, even when refrigerated. It is often used in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked, grilled, or as part of a sandwich or omelette.
Since 2002, feta has been a protected designation of origin in the European Union. This means that only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labelled as feta. Outside the EU, the name feta is often used generically for similar white brined cheeses produced in other regions.
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It is made from sheep's milk or a mixture of sheep and goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the European Union (EU), feta is protected by legislation that ensures that any product labelled as "feta" is made in a traditional way in specific areas of Greece and contains at least 70% sheep's milk and no more than 30% goat's milk. This legislation also applies to the United Kingdom (UK) and Northern Ireland.
The production of feta involves separating and curing curds from milk using bacteria and enzymes. The milk may be pasteurized or raw, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. Rennet enzymes are then added to the milk to separate the solid milk curds from the whey, a liquid protein that is a byproduct of cheese production. Once the curds are completely separated, they are cut into small blocks and placed into similarly shaped molds. After 24 hours, the feta blocks are removed from the molds, salted, and placed into containers for aging. A few days later, the blocks are transferred into new containers with a liquid salty brine, where they remain for at least two months.
Feta made outside of the EU may contain cow's milk. In the United States (US), for example, feta is often made with cow's milk, and US labelling rules allow cow's milk to be listed simply as "milk" on ingredient lists, while other types of milk must be identified by animal name. Traditional feta made with sheep's milk or a mixture of sheep's and goat's milk can be found in the US, but it may be more expensive and require careful checking of labels.
The use of sheep's milk or a mixture of sheep's and goat's milk gives feta its specific aroma and flavour, which is tangy, slightly salty, and mildly sour, with a spicy finish. It also contributes to its creamy texture and crumbly, slightly grainy consistency.
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Feta is a moderately hard and crumbly cheese
Feta is a brined curd white cheese that is stored in salted water and matured for only two months. It has a tangy and sharp flavour when made with sheep's milk, but the flavour becomes milder when combined with goat's milk. Feta is a good source of calcium, phosphorus, and protein, which are essential for bone health. It also contains more calcium and B vitamins than other cheeses like mozzarella, ricotta, cottage cheese, or goat cheese.
Feta is a versatile cheese that can be used in a variety of dishes. It can be crumbled on salads, grilled and drizzled with olive oil, or added to fruits, tacos, pizza, omelettes, pasta, or potatoes. Its characteristic flavour and aroma make it an excellent addition to meals.
When selecting feta cheese, opt for varieties made from high-quality milk with a crumbly texture and a creamy mouthfeel. Some feta cheeses are stored in brine, which enhances their flavour and texture. It is important to store feta cheese properly in the refrigerator to maintain its freshness and prevent it from drying out.
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The word 'feta' means 'slice' in Greek
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a crumbly, tangy, and salty cheese with a slightly grainy texture. Feta is used in salads, pastries, sandwiches, and omelettes, among other dishes.
The word "feta" comes from the Greek word "φέτα" (féta), which means "slice." It is derived from the Italian word "fetta," which also means "slice." In Modern Greek, it is known as "(tyri) pheta," a combination of the words for cheese and slice.
Feta has a long history in Greece, with the earliest documented reference to cheese production dating back to the 8th century BC. The technology used to make feta from sheep and goat's milk is similar to the methods used by Greek shepherds today.
Since 2002, feta has been a protected designation of origin in the European Union (EU). This means that only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labelled as feta.
The protection of the term "feta" has had economic implications for dairies outside of Greece, as they have had to rename their products or accept price reductions. However, non-Greek EU cheese sold abroad is still often labelled as feta, contributing to the generic use of the term in some countries.
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To pronounce 'feta', break it down into its individual sounds: 'fet' and 'uh'
To pronounce "feta", break it down into its individual sounds: "fet" and "uh". Say these sounds out loud, exaggerating them at first. Repeat this until you can consistently produce them clearly. Record yourself saying "feta" in sentences and listen back to identify areas for improvement.
Feta is a type of Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is white, moderately hard, and crumbly, and is cured in brine. The word "feta" comes from the Greek "féta", which means "slice".
To improve your pronunciation of "feta", you can also try the following:
- Search YouTube for how to pronounce "feta" in English.
- Pick one accent (US or UK) and stick to it to avoid confusion.
- Immerse yourself in English by listening to audiobooks, podcasts, or movies with subtitles.
- Try shadowing: listen to a short sentence and repeat it immediately, mimicking the intonation and pronunciation.
- Become your own pronunciation coach by recording yourself speaking English and listening back for areas of improvement.
By breaking down the word "feta" into its individual sounds and following these additional tips, you can improve your pronunciation and speak more confidently.
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Frequently asked questions
Feta is pronounced as 'fet-uh' in the UK.
In the US, feta is pronounced the same way as in the UK.
In Greece, feta is called 'φέτα' (féta), which is derived from the Italian word 'fetta', meaning 'slice'.
Feta is a white, moderately hard, and crumbly Greek cheese made from sheep's or goat's milk and cured in brine.
