Andy Montoya
Feta is a soft, crumbly, brined cheese with a tangy and salty flavour. It is usually made with sheep's milk, or a mixture of sheep's and goat's milk. Feta is a versatile ingredient, commonly used in Greek dishes such as salads, pastries, pies, and sandwiches. It is also a popular topping for pizzas, flatbreads, and roasted vegetables. Feta is believed to have originated in Greece and is mentioned in Homer's Odyssey, but it is now produced in several other countries, including Bulgaria, France, Israel, and the United States.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| Texture | Crumbly, creamy, soft, slightly grainy |
| Colour | Creamy white |
| Flavour | Tangy, salty, lemony |
| Shape | Block, square cakes |
| Type of milk used | Sheep, goat, cow |
| Storage | Stored in brine, water, or milk |
| Use | Salads, dips, dressings, sandwiches, omelettes, grilled dishes, pastries, pies, casseroles, stews, stuffed burgers |
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What You'll Learn
Feta's Greek origins
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, with small or no holes, and no skin. Feta has a tangy, salty, and lemony flavour, and a creamy yet crumbly texture.
Feta has been made in Greece for thousands of years and is integral to the country's culture and economy. It is believed that the cheese was first described in Homer's Odyssey, where Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops. The cheese produced by Polyphemus is considered to be the ancestor of modern feta. In the Odyssey, Homer describes how Polyphemus makes cheese and dry-stores it in wicker racks, a practice that may have resulted in a rinded cheese similar to modern pecorino and caprino rather than feta. However, E. M. Antifantakis and G. Moatsou state that Polyphemus' cheese was "undoubtedly the ancestor of modern Feta".
The earliest documented reference to cheese production in Greece dates back to the 8th century BC. The technology used to make cheese from sheep and goat milk is similar to the technology used by Greek shepherds today to produce feta. Cheese produced from sheep and goat milk was a common food in ancient Greece and an integral component of later Greek gastronomy.
In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the marketing of feta and its storage in brine. Feta cheese, along with milk and sheep meat, is the principal source of income for shepherds in northwestern Greece.
Since 2002, feta has been a protected designation of origin in the European Union (EU). EU legislation and similar legislation in 25 other countries limit the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture, made from sheep's milk or a mixture of sheep's and goat's milk. The European Commission gave other nations five years to find a new name for their feta cheese or stop production. For example, the British cheese "Yorkshire Feta" was renamed "Fine Fettle Yorkshire".
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How to store feta
Feta cheese is a delicious and versatile ingredient, but it requires proper storage to maintain its quality and freshness. Here are some detailed guidelines on how to store feta cheese to ensure it remains at its best.
When it comes to storing feta, the first consideration is the type of packaging it comes in. Feta is typically sold in blocks submerged in a brine solution, which is a mixture of water and salt. This brine plays a crucial role in preserving the cheese, as it creates an inhospitable environment for bacteria and helps keep the feta moist. Therefore, if you purchase feta in brine, it is best to keep it stored in its original packaging. Make sure the container is tightly sealed to prevent spillage and to maintain the brine's protective properties.
For blocks of feta not packaged in brine, an alternative storage method is required. One option is to create your own brine solution by mixing salt and water and completely submerging the cheese in it. Use good quality salt, such as sea salt, and completely dissolve it in water to create the brine. This method helps to prolong the life of the cheese and maintain its texture and flavor.
Regardless of the packaging, it is always advisable to transfer the feta to an airtight container before placing it in the refrigerator. This additional layer of protection helps to prevent the cheese from drying out and protects it from absorbing odors from other foods in the fridge. Always use a clean container and ensure that the feta is not exposed to air for prolonged periods.
In terms of refrigerator placement, it is best to store feta in the coolest part, usually the back of the fridge, where the temperature is more consistent. Avoid placing it in the door, as the temperature fluctuates each time the door is opened. Keep the feta away from strong-smelling foods, as it can easily absorb odors, affecting its flavor.
Finally, it is important to consume feta cheese within a reasonable timeframe. Even with proper storage, feta has a limited shelf life. When stored in brine, feta can last for several weeks, but it is best to check the packaging for specific guidance. For feta not packaged in brine, consumption within one week is generally recommended. Always inspect the cheese before use, and if mold appears, discard the entire block to stay food-safe.
By following these storage guidelines, you can ensure your feta cheese stays fresh and flavorful, allowing you to enjoy its unique taste and texture in a variety of dishes. Proper storage is key to maximizing the lifespan of this delicious cheese.
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Feta's nutritional value
Feta cheese is a popular Greek cheese with a rich, tangy flavour and a unique, crumbly texture. It is a staple in Mediterranean cuisine and is beloved for its versatility and distinctive taste. Feta is typically made from a mixture of sheep and goat's milk, which gives it a distinctively sharp and salty flavour. The cheese is then cured and stored in brine, which gives it a longer shelf life and contributes to its characteristic taste and texture.
Nutritionally, feta cheese offers a good amount of protein, essential for muscle health and repair. A 30-gram serving provides about 4 grams of protein, which is relatively high compared to other cheeses. Feta is also a source of beneficial bacteria, contributing to a healthy gut microbiome, as it undergoes a fermentation process during production.
This cheese is lower in fat compared to many other cheeses. The fat content can vary depending on the milk used and the production method, but generally, it is around 20-25% fat, with a good proportion being unsaturated fat. Feta also contains conjugated linoleic acid (CLA), a type of fat that may have potential health benefits, including reduced risk of heart disease and certain types of cancer.
While feta is a source of sodium, which is necessary for bodily functions like fluid balance and nerve transmission, it is important to note that it is relatively high in sodium, with a 30-gram serving providing about 15-20% of the daily recommended intake. However, feta also contains a range of minerals, including calcium, phosphorus, and zinc, which are important for bone health, energy production, and immune function, respectively.
Feta also provides several B vitamins, including riboflavin, vitamin B12, and niacin. These vitamins play essential roles in energy metabolism, red blood cell formation, and maintaining healthy skin and nervous system function. Additionally, feta cheese contains antioxidants, including the carotenoids lutein and zeaxanthin, which are associated with eye health and may help protect against age-related macular degeneration.
Overall, feta cheese offers a range of nutritional benefits, including protein, healthy fats, beneficial bacteria, and important vitamins and minerals. As with all foods, moderation is key, and including a variety of cheeses and other nutrient-dense foods in your diet is recommended for optimal health.
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Feta's versatility in cooking
Feta is a versatile ingredient that can be used in a variety of dishes. It is a popular type of cheese that has been enjoyed for centuries and is known for its tangy flavour and crumbly texture. Feta is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is often stored in brine, which enhances its flavour and texture.
Feta is a wonderful addition to many savoury dishes. It can be crumbled over pasta, added to salads, or used in quiches and pies. Feta also works well in dips, sauces, or dressings. Its tangy flavour and crumbly texture make it a great choice for adding flavour and texture to dishes. For example, feta can be baked with cherry tomatoes and tossed with garlic, basil, and cooked rigatoni for a simple and tasty dish. It can also be stuffed inside bell peppers with cream cheese and baked, or used in a spinach pie or cheese pie.
Feta is also a great pairing with proteins such as steak, chicken, tofu, and especially fish. Its salty, tangy flavour enhances the natural saltiness of fish, bringing a fresh and briny flavour to the dish. Feta also works well with vegetables like asparagus, red pepper, zucchini, and eggplant. It can be added to an omelette or scrambled eggs, or used in savoury muffins with various vegetables.
Feta can also be used in sweeter applications. It can be drizzled with honey for a sweet and salty treat, or paired with fresh fruit like melons, apricots, and nectarines. The saltiness of the cheese complements the sweetness of the fruit. Feta can also be enjoyed as a snack or appetizer, served with pita chips, crackers, or flatbread.
In addition to its culinary versatility, feta cheese offers nutritional benefits as well. It is a good source of calcium, protein, vitamin B12, and riboflavin. Feta also contains probiotics, which can promote a healthy gut microbiome and improve digestion. However, it is important to consume feta in moderation due to its high sodium content.
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Feta's distinct taste and texture
Feta is a soft, crumbly cheese with a slightly grainy texture. It is formed into large blocks and cured in brine, which gives it a tangy, salty flavour. The longer feta is cured, the sharper and saltier its flavour becomes. Feta is traditionally made from sheep's milk, which contains twice as much fat as cow's milk, or a mixture of sheep's and goat's milk. The blend of milk used can affect the texture of the cheese, with versions containing more goat's milk tending to be more crumbly.
Feta is a very versatile cheese and can be used in a variety of dishes, both cooked and fresh. It is often used in salads, such as Greek salad, and pastries, notably the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked, for example grilled or baked, as part of a sandwich, in omelettes, casseroles, quiches, stews, and many other dishes. Feta is a good source of calcium, protein, vitamin B12, and riboflavin, and has probiotic properties. However, it is also high in sodium, so it should be consumed in moderation.
The distinct taste and texture of feta have made it a popular cheese for centuries. It is thought that feta may be described in Homer's Odyssey, where Polyphemus the Cyclops makes a sheep's milk cheese and ripens it in his cave. Feta has been produced in Greece for thousands of years and is now made in many parts of the world, including Bulgaria, Israel, France, and the United States. While the basic characteristics of feta remain the same, slight variations in flavour and texture can occur depending on the type of milk used and the region in which it is made.
Feta is usually sold in blocks and shipped sealed or in tubs containing brine, which helps to keep the cheese fresh and full-bodied. It is important to store feta properly in the refrigerator to maintain its freshness and prevent it from drying out. When stored in a liquid bath of brine, water, or milk, feta can stay fresh for weeks or even months. If the feta tastes too salty, it can be rinsed with water before serving.
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