Frederic Melton
Feta cheese is a versatile ingredient that can be used in a variety of dishes, from salads to pasta. It is a good source of calcium and vitamins, and can be made with different types of milk, each imparting a unique flavour and texture. While some people enjoy the salty, tangy taste of feta, others may find it too sharp or bitter. To improve the taste of feta cheese, one can try using extra virgin olive oil, fresh herbs, and ground pepper. Additionally, homemade feta cheese is an option, as it allows customisation of ingredients and flavour profiles, such as controlling the salinity by adjusting the amount of salt in the brine solution.
How to make feta cheese taste good
| Characteristics | Values |
|---|---|
| Type of milk | Sheep, goat, cow, or a mixture |
| Salt content | Reduce salt in brine for less salty taste |
| Olive oil | Drizzle with extra virgin olive oil |
| Herbs | Sprinkle with fresh herbs like thyme |
| Pepper | Mix with fresh ground pepper |
| Fruit | Pair with fruit like watermelon, peaches, or raspberries |
| Vegetables | Pair with crunchy cucumbers or collard greens |
| Breads | Sprinkle on flatbreads with Greek olives and tomatoes |
| Salads | Crumble on Greek or strawberry salads |
| Pasta | Add to pasta salads or pasta dishes |
| Soups | Use in soups |
| Meat | Fold into meatball mixture |
| Eggs | Use in egg dishes |
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What You'll Learn
Use a mixture of sheep, goat and/or cow's milk
Feta cheese is traditionally made with sheep's milk or a combination of sheep and goat's milk. This combination is considered the standard for genuine feta, produced according to specific guidelines. In 2002, the European Union granted feta Protected Designation of Origin (PDO) status, ensuring that only feta made in specific regions of Greece using traditional methods and ingredients can be labelled as such.
If you are using goat and sheep milk, you will notice that the feta has a more authentic "tang" compared to the cow's milk version. This is because raw goat and sheep milk contain a higher amount of an enzyme called lipase, which binds to fat globules and facilitates the release of amino acids. This higher concentration of lipase in the milk tends to produce a stronger-tasting cheese and gives feta its traditional tang.
Cow's milk feta is more accessible since high-quality cow's milk is more readily available in supermarkets than goat or sheep milk. However, if you are craving that tang, you can add lipase powder to your cow's milk. To do this, stir 1/4 teaspoon of lipase powder diluted in 1/4 cup of water into the milk before heating.
When making feta cheese, it is important to note that the type of milk used will influence the taste, texture, and authenticity of the final product. Feta cheese is typically aged in a salt brine, which enhances its flavour. However, you can also freeze your feta instead of ageing it in brine to eliminate the risk of dissolving the cheese. Freezing cheese also makes it more crumbly, which can be beneficial for feta.
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Adjust the salt content to your taste
Feta is a salty cheese, and while some people enjoy its salty flavour, others find it too salty. If you find the saltiness overwhelming, you can adjust the salt content to your taste by reducing the amount of salt in the brine.
When making feta cheese, the curds are typically soaked in a saturated brine solution for 10 to 12 hours. The brine is made by dissolving 1 to 1 1/4 pounds of kosher or non-iodized salt in 2 quarts of water. However, if you find the resulting cheese too salty, you can reduce the amount of salt in the brine for your next batch. It is recommended that you do not go below a 7% saturated brine, which means using 0.7 parts salt to 10 parts whey.
It is important to note that reducing the salt content may affect the aging process and the overall flavour profile of the cheese. Feta cheese typically becomes better with age, and freezing the cheese instead of aging it in brine will result in a milder, fresher-tasting cheese. Freezing can also make the cheese more crumbly, which some people prefer.
Additionally, the type of milk used can also impact the saltiness of the feta. Some people find that cow's milk feta tends to be too dry and sharp, while sheep's milk feta is often preferred for its more expensive, less salty taste.
If you are using store-bought feta and find it too salty, you can try soaking it in water for a few hours to draw out some of the saltiness. Alternatively, you can balance out the saltiness by pairing the feta with other ingredients like olive oil, fresh herbs, or sweet fruits like watermelon or peaches.
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Marinade in olive oil, pepper and herbs
Feta cheese is a popular ingredient in Greek cuisine, often served with olives, sesame seeds, or fried in phyllo pastry. It is also used to fill kalitsounia, a Greek pastry. Feta is a salty, semi-hard cheese with a tangy flavour that tends to become stronger with age.
If you're looking to enhance the flavour of feta cheese, marinating it in olive oil, pepper and herbs is an excellent option. Here's a detailed guide on how to do it:
Ingredients and Preparation:
For this method, you will need the following ingredients:
- Feta cheese (preferably Greek feta stored in brine)
- Extra virgin olive oil
- Fresh herbs (such as rosemary, thyme, chives, oregano, and parsley)
- Lemon peel/zest
- Peppercorns
- Hot peppers/chilli peppers/chilli flakes (optional, for heat)
Firstly, prepare the feta cheese by cutting it into thick slices or cubes. The size of the cubes can be approximately that of playing dice. Set the feta aside in a bowl or a mason jar.
The Marinade:
In a small saucepan, combine the olive oil, fresh herbs, lemon peel, and peppercorns. If you want to add some heat, include crushed hot peppers or chilli flakes. Heat the mixture over medium heat until the oil starts to sizzle. Remove from the heat and allow it to cool.
Marinating the Feta:
Once the marinade has cooled, pour it over the feta cheese in the jar. Ensure that the feta is completely submerged in the olive oil. If needed, top up the jar with more olive oil to cover the cheese adequately. Seal the jar tightly and store it in the refrigerator.
Serving:
For optimal flavour, it is best to let the feta marinate for at least 24 hours before serving. Bring the marinated feta to room temperature before serving. It can be enjoyed with toasted bread, pita chips, or fresh crusty bread.
Tips:
- Use a quality olive oil with a rich flavour and a peppery finish.
- If you prefer a milder taste, omit the hot peppers or chilli flakes, or reduce the amount used.
- You can also add other ingredients like garlic cloves, red pepper flakes, or balsamic vinegar to the marinade for additional flavour complexity.
- This marinated feta makes a wonderful appetizer and can be stored in the refrigerator for up to two weeks.
By marinating feta cheese in olive oil, pepper and herbs, you can elevate its flavour and create a delicious and versatile ingredient for salads, appetizers, or snacks. Enjoy experimenting with this simple yet effective method to enhance your feta cheese experience!
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Pair with fruit, like watermelon or peaches
Salads are a great way to pair feta cheese with fruits like watermelon or peaches. One popular salad recipe includes watermelon chunks, lemon zest, lemon juice, mint, arugula, olive oil, and black pepper, topped with crumbled feta. This salad is a refreshing combination of sweet and savoury flavours and can be enhanced with additional ingredients such as cucumber, avocado, and red onions.
Another variation of the watermelon feta salad includes a honey-lime dressing. The dressing is made with honey, lime juice, and olive oil, poured over watermelon cubes, cucumber, and fresh herbs, and then topped with crumbled feta cheese. This salad can also be customised by adding ingredients like shallots, avocado, hot peppers, or red pepper flakes for an extra kick of flavour.
For a heartier meal, the watermelon feta salad can be served on a bed of arugula with quinoa, or paired with grilled dishes such as portobello mushroom burgers, black bean burgers, or grilled corn on the cob.
Feta cheese also pairs well with peaches, as suggested by a spinach salad recipe that includes peaches, walnuts, and feta. This combination offers a delightful mix of sweet and savoury flavours, with the creamy feta complementing the juicy peaches.
When choosing feta cheese for these recipes, it is recommended to opt for sheep's milk feta, such as Greek or Bulgarian varieties, as they tend to be creamier and tangier than domestic cow's milk feta. Additionally, crumbling the feta cheese enhances its versatility, allowing it to be used as a garnish on various dishes.
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Freeze your feta for a milder flavour
Feta is a versatile ingredient that can be used in a variety of dishes, from salads to casseroles. However, its strong salty and tangy flavour may not appeal to everyone. If you find yourself in this camp, freezing your feta can help to mellow out its taste.
Freezing feta is a great way to prolong its flavour and prevent waste. While fresh feta is always preferable, freezing it can help to maintain its taste and texture for longer. When frozen, feta becomes drier and crumblier, which can be beneficial for cooked dishes where texture is less important.
To freeze your feta, start by cutting it into sizable portions. Smaller portions are easier to handle, store, and defrost, and they also help to maintain the texture and flavour of the cheese. Wrap the portions tightly in plastic wrap, minimising air exposure as much as possible. Then, place the wrapped feta in a freezer bag, removing as much air from the bag as you can. Finally, label the bag with the date, so you know how long the feta has been frozen.
It is important to note that freezing feta will alter its texture and flavour. The cheese will become drier and crumblier, and its salty tang may be diminished. If you find that your thawed feta is too bland, you can place it in brine to restore some of its original flavours.
While freezing feta may not be ideal, it is certainly better than letting it go to waste. By following the steps outlined above, you can effectively freeze your feta and enjoy its milder flavour in cooked dishes.
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