Kamil Perry
Feta cheese is a popular ingredient in many dishes, such as salads, grain bowls, and wraps, and is also used in cooking, particularly when melting the cheese. It is a Greek-style cheese with a tangy and salty taste. Athenos, a popular brand of feta cheese, is made from cow's milk. This is a common production method for US-produced feta, giving it a sharp, salty taste.
| Characteristics | Values |
|---|---|
| Type of milk used | Cow's milk |
| Taste | Salty |
| Texture | Rubberymild, dry |
| Ingredients | Cultured pasteurized part-skim milk, salt, enzymes, natamycin (natural mold inhibitor) |
| Best use | Crumbling |
| Storage | Blocks of feta sold in brine last up to three months |
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What You'll Learn
Athenos feta cheese is made from cow's milk
Feta cheese is a Greek-style cheese, and the type of milk used to make it can vary depending on the region and the brand. While traditional Greek feta is made from sheep's milk, with some varieties also using goat's milk, most domestic US feta is made with cow's milk. This includes the Athenos brand, which is a widely recognised US feta cheese brand.
Cow's milk feta tends to have a milder flavour and a drier, more crumbly texture, which makes it ideal for crumbling over salads and other dishes. It is a convenient and versatile option for cooking, as it can easily be used in the same way as Greek feta. Feta made from cow's milk will have a sharper, more tangy taste than Greek feta, which is known for its creaminess.
When buying feta cheese, it is usually best to purchase a block of feta rather than crumbled feta, as the block will stay fresh for longer and can be crumbled or melted as needed. Blocks of feta are often sold in brine, which helps to preserve the cheese and keep it moist and fresh for up to three months.
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Cow's milk feta has a mild flavour and dry texture
Athenos feta cheese is made from cow's milk. Cow's milk feta has a mild flavour and dry texture, which makes it ideal for crumbling and cooking with. It is also a good alternative to Greek feta, which is made from sheep's milk and is creamier.
Cow's milk feta is widely available in US grocery stores and is a popular choice for those who want a tangy, salty flavour. The mild flavour of cow's milk feta means it can be used in a variety of dishes, including salads, grain bowls, and wraps. It is also a good option for those who want a more affordable option, as it is less expensive than sheep's milk feta.
The dry texture of cow's milk feta is due to the lower fat content in cow's milk compared to sheep's or goat's milk. This makes it more rubbery and less creamy than other types of feta. However, the dry texture can be mitigated by storing the feta in brine, which helps to keep the cheese moist and fresh for up to three months.
Cow's milk feta is a good option for those who want a versatile, affordable cheese with a mild flavour and dry texture. It is ideal for crumbling and can be used in a variety of dishes, making it a convenient and tasty option for those who want the tang of feta without the creaminess of sheep's milk.
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Sheep's milk feta is the traditional Greek feta
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and has a slightly grainy texture. Feta is formed into large blocks and aged in brine, giving it a tangy and salty flavour. In Greece, feta is a staple of Greek food culture and an important part of the economy, with shepherds in northwestern Greece relying on it as their principal source of income.
The origins of feta can be traced back to ancient Greece, where cheese produced from sheep and goat milk was a common food. In the Odyssey, Homer describes how Polyphemus, a shepherd, makes and dry-stores cheese in wicker racks. This primitive version of feta was likely similar to modern pecorino and caprino, rather than the feta we know today. However, the technology used to make cheese from sheep and goat milk has been passed down and is still used by Greek shepherds to produce feta.
In the 11th century, Psellos recorded the production of feta by Cretans under the name "prósphatos", meaning "recent" or "fresh" in Greek. By the late 15th century, an Italian visitor to Candia, Pietro Casola, documented the marketing and storage of feta in brine.
In 2002, Greece was granted PDO (Protected Designation of Origin) status for its feta, ensuring that only cheese made in Greece from sheep's milk (with up to 30% goat's milk allowed) can be labelled as such. This decision was made to protect the tradition of Greek feta, which had been mimicked by other countries for years.
While some cheesemakers outside of Greece, particularly in America, produce feta using cow's milk, traditional Greek feta is made with sheep's milk. This is in line with the PDO requirements and ensures the distinctive flavour and texture that has made Greek feta renowned.
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Cow's milk feta is good for crumbling
Feta cheese is a popular dairy product that can be used in a variety of dishes, from salads and grain bowls to dips and spreads. When it comes to choosing the right type of feta for your culinary needs, one important consideration is whether to use cow's milk feta or other types of feta, such as Greek feta, which is typically made from sheep's milk or a mixture of sheep's and goat's milk.
While all types of feta cheese can be crumbled and used in dishes, cow's milk feta has some distinct advantages that make it particularly well-suited for crumbling. One key advantage is its mild flavour and dry texture. Cow's milk feta tends to have a more subtle taste compared to other types of feta, which can be sharper and more tangy. This mild flavour makes it a versatile ingredient that won't overpower other flavours in a dish. Additionally, the drier texture of cow's milk feta means it crumbles more easily and maintains its crumbly consistency, making it ideal for sprinkling over salads or grain bowls.
In contrast, blocks of feta, including Greek feta, are often recommended for cooking, especially when melting the cheese is desired. The block form holds up better to heat and can provide a creamier texture when melted. However, for dishes that don't require cooking or melting, such as cold salads or dips, the convenience of pre-crumbled cow's milk feta may outweigh the longer shelf life of a block. Crumbled feta also contains additives that prevent clumping, ensuring that the cheese remains separated and evenly distributed throughout the dish.
It's worth noting that crumbled feta, regardless of the milk source, often contains powdered cellulose or other anti-caking agents to prevent clumping. These additives can affect the taste and texture of the cheese, making it drier and harder. As such, some people may prefer to crumble their own feta from a block, although this comes with the trade-off of added preparation time. Ultimately, the decision between using cow's milk feta or other types of feta depends on the specific culinary application and the desired flavour and texture profile.
In summary, cow's milk feta is a convenient and versatile option for crumbling due to its mild flavour and dry texture. It is widely available in grocery stores and can be easily substituted for other types of feta in most dishes. However, for cooking or melting applications, a block of feta, such as Greek feta, may be a better choice. By understanding the unique characteristics and advantages of cow's milk feta, consumers can make more informed choices when purchasing feta cheese for their culinary creations.
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Feta is sold in blocks, crumbles, or brine
Feta cheese is sold in blocks, crumbles, or brine. Feta blocks are available for purchase from grocery stores and online retailers. Blocks of feta are typically priced by weight, with prices varying depending on the retailer and the brand.
Feta crumbles are also available from various retailers, including specialty food stores and online grocers. Feta crumbles are often sold in containers of a specified weight, such as 6-ounce packs. This pre-crumbled variety of feta is convenient for consumers who want to sprinkle feta over their salads, omelets, quiches, or other dishes. However, some customers have noted that this variety tends to be drier and less flavorful than block feta.
Feta cheese in brine refers to feta that is packed in a plastic container filled with saltwater. This variety is known for its creamy, crumbly texture and sharp, tangy taste. Buying feta in brine is recommended by some sources as it can enhance the texture, taste, and shelf life of the cheese. Feta in brine is seen as a better alternative to vacuum-sealed feta, which may become stiff and rubbery.
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Frequently asked questions
Yes, Athenos feta cheese is made from cow's milk.
Cow's milk feta tends to have a more mild flavour and a drier texture, which makes it great for crumbling. Feta made from sheep's milk (and sometimes with a mix of goat's milk) will be far creamier and will resemble feta in Greece.
Feta is sold in blocks, crumbles, or crumbled. Blocks of feta are sold simply wrapped in plastic, in a container with brine, and in a container with no brine. The best option is to buy a block of feta sold in brine as it will stay moist and fresh for up to three months.
