Patrick Oconnell
Feta cheese is a popular dairy product made from sheep's milk, goat's milk, or cow's milk. In Australia, feta cheese is commonly produced by local cheesemakers, with some varieties imported from other countries. The question of whether Australian feta cheese is pasteurized is an important one, especially for individuals with specific dietary restrictions or health considerations, such as pregnant women. While traditional feta cheese is often unpasteurized, the pasteurization process in cheese production is significant for food safety, killing bacteria and reducing the risk of foodborne illnesses. In Australia, most dairy products, including cheese, are typically pasteurized to comply with food safety regulations. However, it is essential to check the packaging or consult reliable sources to confirm whether a specific brand or variety of Australian feta cheese has been pasteurized.
| Characteristics | Values |
|---|---|
| Pasteurization | Most Australian feta cheese is pasteurized, although there are some unpasteurized varieties available. |
| Pregnancy Safety | Pregnant women are advised to consume pasteurized feta cheese to reduce the risk of listeria. |
| Milk Source | Australian feta cheese is typically made from cow's or buffalo milk, while European feta cheese is made from sheep's or goat's milk. |
| Taste and Texture | Australian feta cheese has a mild, creamy taste and a firm, open-textured consistency due to a shorter maturation process. |
| Salt Content | Australian feta cheese tends to be lower in salt compared to other varieties. |
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What You'll Learn
Listeria risk in feta cheese
Listeriosis, an illness caused by the bacteria Listeria, can spread through many foods, including soft cheeses like feta. Listeria bacteria can survive refrigeration and even freezing, making it a concern for ready-to-eat refrigerated foods.
Feta cheese is particularly susceptible to Listeria contamination due to the amount of time it spends in water at room temperature during production. The Listeria monocytogenes bacterium can become entrapped in the curd during the cheese-making process, and its population can increase during the first two days of ripening. Both strains of the bacterium can survive in feta cheese for more than 90 days, even at low pH levels.
Pregnant women, people over 65, and those with weakened immune systems are at the highest risk of contracting a Listeria infection, which can have serious, sometimes fatal, consequences for these individuals. Healthy people rarely become very ill from listeria infections, but the disease can be fatal to unborn babies, newborns, and those with weakened immune systems.
To prevent Listeria infection, it is recommended to only consume pasteurized dairy products. While most Australian cheeses are pasteurized unless stated otherwise, it can be challenging to find this information on the packaging.
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Pregnant women and feta cheese
Feta cheese is a popular variety of cheese that is widely consumed and loved by many. It is a soft cheese that is used in a variety of dishes and recipes. However, when it comes to pregnant women, there are some important considerations and guidelines to follow regarding the consumption of feta cheese.
Firstly, it is important to understand the risks associated with consuming certain types of cheese during pregnancy. Soft cheeses, such as feta, have a higher risk of containing harmful bacteria called Listeria monocytogenes, which can cause Listeriosis. Listeriosis can lead to mild flu-like symptoms in most adults, but it can be extremely dangerous for unborn babies, potentially causing miscarriage, premature birth, or severe illness or death of the newborn. Therefore, it is crucial for pregnant women to be cautious when consuming soft cheeses like feta.
To minimize the risk of Listeria infection, pregnant women should opt for feta cheese made from pasteurized milk. Pasteurization is a process that kills harmful bacteria, making the cheese safer to consume. The Food and Drug Administration (FDA) recommends that pregnant women only consider eating feta cheese made from pasteurized milk, clearly labelled as such. Traditional feta cheese is often made with raw milk, which increases the risk of Listeria contamination. However, most commercial versions of feta cheese are pasteurized, reducing the risk.
In Australia, there have been conflicting reports regarding the pasteurization of feta cheese. Some sources suggest that most Australian cheeses, including feta, are pasteurized unless specified otherwise. On the other hand, some individuals have expressed uncertainty about the pasteurization status of certain brands of feta cheese in Australia. It is always advisable for pregnant women to carefully read the labels and opt for feta cheese that explicitly mentions the use of pasteurized milk.
Additionally, it is worth noting that cooking feta cheese until it is steaming hot can also destroy any harmful bacteria, including Listeria. This can be an effective way to ensure the safety of feta cheese during pregnancy if there is uncertainty about the pasteurization process. Overall, while feta cheese can be a part of a pregnant woman's diet, it is important to prioritize food safety and choose pasteurized options or thoroughly cook the cheese to minimize any potential risks to the unborn baby.
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Feta cheese made from cow's milk
Feta cheese is traditionally made with sheep and goat milk. However, in some countries, such as the US, it is common to find feta cheese made with cow's milk. This is because it is easier to find high-quality, local cow's milk in supermarkets compared to goat or sheep milk, which has a lower yield and is therefore more expensive.
In the US, labelling rules state that cow's milk can be listed as just "milk" in the ingredients, while other types of milk must be identified, for example, as "goat milk". Therefore, if the packaging does not specify the type of milk used, it is likely to be made from cow's milk.
Some people argue that feta cheese should only be made with sheep or goat milk, and that using cow's milk negatively impacts the taste. However, others appreciate the accessibility and affordability of cow's milk feta.
When making feta cheese with cow's milk, the process begins with a starter, such as fresh buttermilk, which provides the necessary cultures for a tangy flavour. The milk is heated to 90 degrees Fahrenheit, and the buttermilk is added and allowed to sit for about an hour. Rennet, diluted in cool, unchlorinated water, is then added, and the mixture is stirred. The curd is allowed to set until it pulls away from the sides, forming a clear whey layer on top. This can take up to three hours.
Once the curd has set, it is cut and handled carefully to prevent contamination. The cheese is then brined to stabilize it and can be stored in an 8% brine solution for up to 30 days. For a more velvety texture, the cheese can be marinated in extra virgin olive oil infused with garlic, rosemary, thyme, peppercorns, or organic lemon rind. This marination process takes about 12 to 24 hours before refrigeration, followed by a week of marination in the fridge.
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Feta cheese made from sheep's milk
Feta cheese is traditionally made from sheep's milk, although some varieties are made from goat's milk. In the United States, labelling rules require that cow's milk can be listed as "milk" in the ingredients, while other types of milk, such as sheep or goat's milk, must be identified by their animal source. For this reason, if the packaging of a feta cheese product sold in the US simply lists "milk" as an ingredient, it is likely made from cow's milk.
Some sources suggest that feta cheese made from cow's milk is not authentic or traditional. One source claims that "traditional feta" is made from sheep's milk, while another states that "if it doesn't say goat or sheep milk on the package, it's cow milk, and therefore, NOT actual feta cheese." However, another source notes that since the Protected Designation of Origin (PDO) is not applicable outside of Europe, cheese sold under the name "feta" in the US may not adhere to traditional ingredients or production methods.
Despite this, feta cheese made from sheep's milk is available from several producers, including Green Dirt Farm and Nordic Creamery. Green Dirt Farm offers artisan sheep's milk feta cheese, which is handcrafted in small batches and shipped with ice packs to ensure freshness. Nordic Creamery also offers sheep's milk feta cheese, although no additional information about their production methods or shipping is provided.
In Australia, it appears that feta cheese is commonly made from cow's milk, as several sources mention Coles brand feta cheese, which lists "milk" as an ingredient without specifying the animal source. However, it is worth noting that Australian food standards advise against consuming unpasteurised feta cheese due to the risk of Listeria.
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Feta cheese made from goat's milk
Feta is a Greek cheese that is heavily salted and mildly aged. It is traditionally made with goat or sheep milk, but can also be made with cow's milk by adding lipase powder. Goat milk feta cheese is described as crumbly and tangy, making it perfect for summer salads.
Goat milk feta cheese is available from LaClare Farms in Wisconsin, one of the state's most accomplished goat cheese makers. The farm has been making cheese on-site since 2014. LaClare Family Creamery offers goat milk feta cheese, which is also available from Fromagination.
To make goat milk feta cheese, heat the goat milk over low heat to 86°F. Next, add the starter and incorporate it using a cheese spoon with steady up-and-down motions for a full minute. Cover and let the milk set for an hour, maintaining 86°F. Cut the curd into 1/2-inch cubes and let them rest for 10 minutes. Gently stir the curds for 15 minutes, then pour them into a cheesecloth-lined colander. Hang the curds in a draining sack and let them drain for 6 hours.
Cut the solidified curd into 1-inch slices, and then into cubes. Evenly salt these cubes with 4-5 tablespoons of salt. Place them in a covered bowl and refrigerate for 4 to 5 days to age. After the cheese has ripened, prepare brine for storage by combining salt, calcium chloride, and water. Cover the cubed cheese with the brine and refrigerate. The feta is now ready to eat and will keep for up to 30 days.
Regarding Australian feta cheese, it is recommended to consume pasteurized feta during pregnancy to reduce the risk of Listeria. Some sources suggest that most Australian cheeses are pasteurized unless stated otherwise, while others claim that none of the feta cheese in Australia is pasteurized. It is important to check the packaging for information regarding pasteurization.
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Frequently asked questions
It is generally safe to eat Australian feta cheese, including the popular brands Olympus Cheese and Coles. However, it is recommended to consume packaged feta cheese made from pasteurized milk to reduce the risk of foodborne illnesses.
Most Australian feta cheese is pasteurized, as pasteurization is a standard practice for dairy products in Australia. Pasteurization involves heat-treating milk to kill harmful bacteria and improve food safety.
Pregnant women can safely consume Australian feta cheese as long as it is made from pasteurized milk. It is recommended to check the packaging or ingredient list to ensure pasteurization.
The packaging of feta cheese will typically indicate whether it is made from pasteurized milk. Look for labels that specify "pasteurized milk" or "made from pasteurized milk."
Yes, consuming unpasteurized feta cheese may pose risks, especially for vulnerable individuals such as pregnant women, individuals with weakened immune systems, the elderly, and young children. Unpasteurized cheese may contain harmful bacteria, leading to foodborne illnesses or other health issues.
