Andy Montoya
Feta is a Greek cheese that is traditionally made from sheep's milk or a blend of sheep's and goat's milk. The blend typically contains up to 30% goat's milk, with the remainder being sheep's milk. However, in the US and other countries, feta may also be made from cow's milk or a combination of other types of milk. Feta is a semi-hard, white cheese with a tangy, salty, and mildly sour taste. It is often cured and aged in brine, contributing to its salty flavour.
| Characteristics | Values |
|---|---|
| Feta cheese origin | Greece |
| Feta cheese production | Made from sheep's milk or a mixture of sheep's and goat's milk |
| Feta cheese production outside the EU | May contain cow's milk |
| Feta cheese in the EU | Must contain at least 70% sheep's milk and no more than 30% goat's milk |
| Feta cheese texture | Creamy, crumbly, slightly grainy, semi-hard |
| Feta cheese colour | White |
| Feta cheese taste | Tangy, salty, nutty, mildly sour, spicy, sweet |
| Feta cheese moisture | 52.9% on average, with a maximum of 56% |
| Feta cheese fat content | 26.2% on average, with a minimum of 43% in dry matter |
| Feta cheese pH | 4.4 on average, with a range of 4.4 to 4.6 |
| Feta cheese storage | Stored in brine or lightly salted milk if stored for longer than a week |
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What You'll Learn
Feta cheese in the EU is made from sheep's milk and up to 30% goat's milk
Feta cheese is a Greek staple, often used in salads, sandwiches, or served as a table cheese. It is a creamy, white cheese with a tangy and salty taste, likely due to the brine curing process. Feta cheese in the EU is made from sheep's milk and up to 30% goat's milk.
In the European Union, feta cheese is protected by a Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" adheres to specific standards. These standards include the requirement that feta must contain at least 70% sheep's milk and no more than 30% goat's milk. This decision was made by the EU court in 2005, awarding Greece exclusivity of the name "feta".
The traditional way of making feta involves using 100% sheep's milk, but some variations may include up to 30% goat's milk. This combination of sheep's and goat's milk helps to create the distinctive creamy mouthfeel and tangy flavour that feta is known for.
Feta cheese is produced in specific regions of Greece, including Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, the Peloponnese peninsula, and the island of Mytilini (also known as Lesvos). These regions are known for their expertise in crafting this delicious cheese, following time-honoured traditions and techniques.
When purchasing feta cheese, it is essential to read the packaging labels carefully. While many feta cheeses will state the type of milk used on the front label, others may require a closer look at the ingredient list on the back. Understanding the milk composition will help consumers make an informed choice, especially for those with specific dietary preferences or restrictions.
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Feta produced outside the EU may contain cow's milk
Feta is a Greek brined white cheese with a soft, crumbly texture and a tangy, salty flavour. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The EU has specific regulations for feta production, which include guidelines on the type of milk used. Feta produced in the EU must contain at least 70% sheep's milk and no more than 30% goat's milk. These regulations fall under the Protected Designation of Origin (PDO) status granted to Greek feta by the EU.
However, feta produced outside the EU may contain cow's milk or a combination of other types of milk. This is because the PDO status restricts the use of the term "feta" for cheeses produced outside of Greece. As a result, feta-like cheeses manufactured in countries such as the United States may include cow's milk as a primary or secondary ingredient.
In the US, most cheese sold as feta is made from cow's milk. This is due to the generic usage of the term "feta" in the US market, which is not subject to the same restrictions as those in the EU. Similarly, other countries, such as Canada, have reached agreements with the EU to continue producing feta while new entrants to the market must label their products as "feta-style" or "feta-type" cheese.
It is important to note that the type of milk used in feta production can impact its nutritional profile and taste. Feta made from cow's milk may have a slightly different flavour and nutrient composition compared to traditional feta made from sheep's and goat's milk. Therefore, consumers who are particular about the taste and nutritional content of their feta cheese should pay close attention to the packaging labels, which typically indicate the type of milk used.
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In the US, most domestic feta is made from cow'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, feta must be made from at least 70% sheep's milk and can include up to 30% goat's milk. However, in the United States, most domestic feta is made from cow's milk.
Feta is a popular cheese known for its tangy, salty flavour and creamy texture. It is often used in salads, pastries, and sandwiches, and is a staple in Greek cuisine and the Mediterranean diet. The process of making feta involves separating and curing curds from milk using bacteria and enzymes. The cheese is then aged in brine, which gives it its distinctive salty taste.
In the United States, the majority of feta cheese sold is produced domestically and made from cow's milk. This is in contrast to the traditional feta made in Greece and other parts of the European Union, which is typically made from sheep's milk or a combination of sheep's and goat's milk. The difference in the type of milk used gives the American feta a slightly different taste and texture compared to its European counterpart.
The reason for using cow's milk in the United States can be attributed to a combination of factors, including availability of dairy sources, local preferences, and regulations. Cow's milk is widely available in the United States and is commonly used in cheese production, making it a practical choice for domestic feta production. Additionally, American consumers may have a preference for the milder flavour and creamier texture that cow's milk imparts to the cheese.
It is worth noting that while most domestic feta in the United States is made from cow's milk, there may be variations in the market. Some specialty stores or importers may offer European-style feta made with sheep's and goat's milk, catering to consumers who prefer the traditional variety. Additionally, some American cheesemakers might experiment with different milk combinations to create unique flavours and textures, further expanding the options available to consumers.
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Feta is a semi-hard cheese that crumbles well
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 today is similar to the methods used by Greek shepherds in ancient times. Feta is typically cured in brine, which gives it a tangy and salty flavour. It is also known for its creamy texture and nutty aroma.
The production of feta is highly regulated in the EU, and it has been a Protected Designation of Origin (PDO) product since 2002. This means that only cheeses produced in specific regions of Greece using traditional methods can be labelled as feta. The EU PDO for feta sets standards for moisture, fat content, protein, salt, and pH levels.
Outside of the EU, feta may be made with cow's milk or a combination of other types of milk. For example, in the US, most domestic feta is made from cow's milk, while imported feta is more likely to be made from sheep's and/or goat's milk.
The texture of feta can vary from hard to soft, and this affects its crumble. Harder feta will crumble more easily, while softer feta will be more spreadable. The degree of tanginess in feta can also vary depending on the diet of the sheep, as the flavours of the milk can be influenced by what the sheep eat.
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Feta is a good source of protein, calcium, and healthy fats
Feta cheese is a good source of protein, calcium, and healthy fats. It is a Greek cheese traditionally made from sheep's milk or a combination of sheep's and goat's milk. Outside of the EU, feta may also be made with cow's milk or a blend of different types of milk.
Feta is a soft, white cheese with a salty, tangy flavor and a creamy texture. It is cured and aged in brine, which gives it its characteristic taste and texture. Feta is a good source of essential nutrients, including protein, calcium, phosphorus, and B vitamins. These nutrients are important for maintaining bone health and preventing osteoporosis.
In addition to its high nutrient content, feta also contains beneficial bacteria and fatty acids, such as conjugated linoleic acid (CLA). CLA has been linked to improved body composition, with potential effects on reducing body fat and increasing lean body mass. Feta's probiotics may also promote gut health and support immune system function.
While feta offers many potential health benefits, it is important to consume it in moderation due to its high sodium and saturated fat content. Feta is lower in fat and calories compared to other aged cheeses like cheddar or parmesan, but its saturated fat content should still be limited.
Overall, feta is a delicious and nutritious addition to a balanced diet. It can be enjoyed in a variety of recipes, from salads and pizzas to appetizers and desserts.
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Frequently asked questions
No. Feta is traditionally made from sheep's milk or a combination of sheep's milk and goat's milk. In the US, feta is often made from cow's milk or a combination of other types of milk.
Feta made and sold in the European Union (EU) must contain at least 70% sheep's milk and no more than 30% goat's milk.
Feta is a Greek brined white cheese that is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
