Randy Chandler
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is one of the oldest cheeses in the world, with the earliest record of feta cheese dating back to the Byzantine Empire. Feta is typically formed into square-shaped blocks and has a grainy, crumbly texture. It is known for its tangy and salty flavour and can range from soft to semi-hard in texture. Feta is produced by allowing curds to drain overnight and then cutting them into smaller pieces to facilitate salt absorption in brining. The cheese is then aged in brine for several weeks at room temperature and a further minimum of 2 months in a refrigerated, high-humidity environment.
| Characteristics | Values |
|---|---|
| Type of Cheese | Feta is a Greek, white, crumbly, brined curd cheese |
| Texture | Feta has a grainy, crumbly texture and can range from soft to semi-hard |
| Taste | Tangy, salty, mildly sour, and spicy |
| Milk | Traditionally made from sheep or goat milk, but can also be made with cow milk |
| Ingredients | Milk, rennet, buttermilk culture, calcium chloride, brine |
| Equipment | Ferment weight, refrigerator or temperature-controlled aging area, wooden barrels or metal vessels |
| Time | A few weeks at room temperature, and a minimum of 2 months in a refrigerated high-humidity environment |
| Yield | Approximately 1 gallon of Feta cheese |
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What You'll Learn
Feta is made from sheep, goat, or cow's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk, or a mixture of sheep's milk and up to 30% goat's milk. In the US, most feta is made from cow's milk, and this is also the case in other parts of the world, including Denmark, France, Germany, Italy, the UK, and Greece.
Feta is considered to be one of the oldest cheeses in the world, with the earliest record of it dating back to the Byzantine Empire. It has been closely associated with Crete, located in present-day Greece. In ancient times, cheese made from sheep and goat milk was common in the Eastern Mediterranean, and the technology used to make this cheese was similar to the methods used by Greek shepherds today to produce feta.
Feta can be made using minimal ingredients and equipment, and it can be aged in a regular refrigerator. It is a great cheese to make with a smaller amount of milk, as it is often sprinkled on salads or used in pastries rather than eaten in slices.
The production of feta involves allowing the curds to drain overnight, turning them frequently for the first two hours. The next day, the curd mass is cut into smaller pieces to facilitate salt absorption in brining. The cheese is then placed in saturated brine for several hours, depending on its weight. After this, the cheese is submerged in brine and moved to a refrigerator or a temperature-controlled aging area. It will be ready to eat after a few weeks, but its flavour improves with time.
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Curds are drained and cut into smaller pieces
Feta is a traditional Greek cheese that is easy to make and can be made using minimal ingredients and equipment. It is a brine curd cheese, which means that it is aged in brine. The brine is a 7% salt-in-water solution. Feta is usually made from ewe's or goat's milk, but there is also a lot of "Feta Style" cheese made with cow's milk.
To make feta, the curds are first drained and kept at 68-72°F. They are turned in their molds frequently for the first 2 hours. The curds are then left overnight to consolidate under their own weight. By the next morning or afternoon, the cheese should be quite firm and the smell of acid should be apparent.
The curd mass can now be cut into smaller pieces (1/2-1 lb each) to facilitate salt absorption in brining. If the curds are still too moist at this point, some dry salt will help. The curds are then left to drain for another 6-12 hours.
The smaller pieces of curd are then placed in saturated brine for 8 hours per 1 lb of cheese (4 hours per 1/2 lb). The cheese is then aged in brine for several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment.
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Cheese is submerged in brine
Cheese production, particularly that of feta, involves a crucial step of brining, which plays a vital role in developing its distinctive flavour and texture. This process of submerging the cheese in brine is an ancient practice with significant benefits. Brine, a concentrated solution of salt and water, is carefully prepared with the right salinity levels. The cheese is then fully immersed in this solution, ensuring complete coverage of the surface.
This step, typically done in stainless steel or plastic containers, ensures that the cheese blocks are adequately cured. The brine concentration and immersion duration depend on the desired outcome and specific cheese variety. For feta, the brine concentration is usually around 18-22 degrees Baumé (a measure of specific gravity), and the cheese is soaked for about 8–10 hours. During this process, osmosis occurs, where the salt from the brine gradually diffuses into the cheese, adding flavour and preserving it.
The brining process also aids in the firming and drying of the cheese's exterior, creating a protective layer that contributes to its distinct texture. This step is carefully monitored to ensure the cheese doesn't become overly salty or dry, maintaining the desired moisture content and texture. The temperature of the brine and the surrounding environment are also controlled to optimize the process and prevent any undesirable bacterial growth.
Additionally, the brine solution can be infused with herbs or other flavourings to impart unique characteristics to the cheese. This technique not only enhances the taste but also contributes to the cheese's visual appeal, as the brine can affect the colour and appearance of the exterior. The brining process is a delicate balance of art and science, requiring expertise and precision to achieve the desired results consistently.
Proper brining ensures the cheese develops the right texture, flavour, and longevity. It is a critical step in the overall cheese-making process, contributing to the distinctive characteristics that consumers expect from feta and other brined cheese varieties. The brining process is an ancient practice that has been refined over centuries, combining traditional techniques with modern precision to create a beloved culinary staple.
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Feta is aged in a refrigerator
Feta is a Greek brined white cheese that is traditionally made from sheep milk or a mixture of sheep and goat milk. However, it can also be made with cow's milk, which is the most common type found in the United States. Feta is a great beginner cheese to make at home because it requires minimal ingredients and equipment, and it can be aged in a regular refrigerator.
To make feta, you'll need to start by curdling the milk and then allowing the curds to drain. This process can take overnight, and it's important to keep the curds at a temperature of 68-72°F. The curds can then be cut into smaller pieces to facilitate salt absorption during brining. The cheese is then placed in saturated brine for several hours, depending on the size of the pieces.
Once the brining process is complete, the cheese is ready to be aged. Feta is typically aged in brine, which is a 7% salt-in-water solution. The cheese is submerged in the brine and weighed down to ensure it is completely covered. It is then moved to a refrigerator or temperature-controlled aging area. The aging process takes several weeks at room temperature and a minimum of two months in a refrigerated, high-humidity environment.
During the aging process, feta develops its characteristic tangy and salty flavor, which can range from mild to sharp. The texture of the cheese also changes, becoming softer and crumbly. Feta is often sold directly from the aging containers, with blocks of standardized weight packaged in sealed plastic cups with some brine.
While feta can be frozen to preserve it, this stops the aging process and results in a milder-tasting cheese. Feta is a cheese that improves with age, and the product after six months of aging is very different from freshly made feta.
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The final product is crumbly and salty
Feta is a white, crumbly, and salty cheese that is aged in brine. The final product's texture and taste depend on the production method and the type of milk used. The cheese is formed into large blocks and can range from soft to semi-hard.
Feta is traditionally made from sheep milk or a mixture of sheep and goat milk. However, today, it is also commonly produced with cow's milk, resulting in a milder taste. The use of goat's or sheep milk gives the cheese a more authentic "tang." The type of milk used also affects the yield, with pasteurized milk resulting in a lower yield.
The production process involves curdling the milk, cutting the curds into smaller pieces, and then placing them in brine for several weeks at room temperature. The cheese is then matured for a minimum of two months in a refrigerated, high-humidity environment. The longer the cheese is aged, the better the flavour. Freezing the cheese can also make it more crumbly.
The final texture of feta can vary from creamy to grainy and crumbly. The EU PDO for feta specifies a maximum moisture of 56%, which contributes to the dryness and crumbly nature of the cheese. The dry-salting process and the use of brine also contribute to the salty flavour of the final product.
Feta is a very versatile cheese and can be used in a variety of dishes. It is commonly sprinkled on salads, grilled, or used in pastries and sandwiches. The salty, tangy flavour and crumbly texture make it a unique and popular ingredient.
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Frequently asked questions
Feta 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. It is formed into large blocks and aged in brine.
Feta cheese is produced by first preparing the brine (a 7% salt in water solution). Then, curds are allowed to drain overnight at a temperature of 68-72°F. The next day, the curd mass is cut into smaller pieces to facilitate salt absorption in brining. The cheese is then submerged in the brine and left to age for several weeks at room temperature, followed by a minimum of 2 months in a refrigerated high-humidity environment.
Feta cheese is traditionally made with sheep and/or goat milk. However, in modern times, cow milk is also commonly used to produce a "Feta Style" cheese.
The production of Feta cheese takes several weeks at room temperature for the initial aging process. Then, the cheese is moved to a refrigerated high-humidity environment for a minimum of 2 months. However, Feta cheese continues to improve with age, and the flavour will change over time.
The best Feta cheese is considered to be the firm variety, which is tangier and considered higher in quality. High-quality Feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. It should taste tangy, slightly salty, and mildly sour, with a spicy finish.
