Patrick Oconnell
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 tangy, salty flavour. Danish feta, also known as Danish White, is a variant of the original Greek feta and is made from cow's milk. It is creamier and smoother in texture and has a mild flavour. While Danish feta is not considered authentic, it is well-liked for its taste and ability to be sliced and cubed without crumbling.
| Characteristics | Values |
|---|---|
| Texture | Creamy, crumbly, smooth, soft, semi-hard |
| Flavour | Mild, tangy, salty |
| Colour | White |
| Milk | Cow's milk |
| Packaging | Blocks, brine |
| Serving suggestions | Salads, grilled, sandwiches, pizza, pasta |
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What You'll Learn
Danish feta is made from cow's milk
Danish feta, on the other hand, is made from cow's milk and has a creamier and smoother texture. It is often produced using the ultrafiltration method, which is faster than the traditional method and has the potential to increase yield because the whey proteins are incorporated into the final product. Danish-style feta is popular among those who prefer its creamier, smoother texture. It is also used in recipes that aim for a smoother end product.
The name 'feta' has been used since the 17th century when Greece was under Venetian influence. It comes from the Italian word for 'slice', referring to the slicing of the cheese curd into cubes during the cheese-making process. While Greek feta is protected by the European Union as a Protected Designation of Origin (PDO) product, Danish feta producers had to rename their product to Apetina due to EU regulations.
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Danish feta is a soft cheese
The texture and flavour of feta can vary, but Danish feta is generally known for its creaminess. It is often described as a semi-hard white cheese, similar in texture to American cream cheese, but with a slightly stronger taste. Danish feta is typically not marinated, although some varieties are sold in marinade as an "additional treatment" after the cheesemaking process.
Feta is a brined white cheese that originated in Greece and has been produced since ancient times. Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk making up the remaining 30%. It has a tangy, salty flavour and a dry and crumbly texture. The name "feta" comes from the Italian word for "slice," referring to the slicing of cheese curd into cubes during the cheese-making process.
Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. According to EU legislation, only cheeses produced in specific regions of Greece using traditional methods and made from sheep's milk or a mixture of sheep and goat milk can be labelled as feta. However, Danish feta was produced and sold under the name "feta" before the PDO laws came into existence, creating a legal grey area.
Despite the PDO regulations, Danish feta remains a popular variety, known for its mild flavour and creamy texture. It is widely used in salads, grilled dishes, and other recipes where its soft and sliceable characteristics are advantageous.
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Danish feta is creamier and smoother than Greek feta
Danish feta is a creamier and smoother variant of the original Greek feta cheese. It is made from cow's milk, which gives it a milder flavour than Greek feta, which is traditionally made with sheep's milk and can also include goat's milk. Danish feta is also known as Danish White and, while it isn't authentic, it has become popular due to its mild flavour and ability to be cubed and sliced without crumbling.
The process of making Danish feta involves ultrafiltration (UF), which is faster than the traditional method and results in a higher yield. The texture of UF feta is smooth, creamy and closed, without the openings found in traditional Greek feta. Danish feta is well-suited for salads and can also be served grilled.
Greek feta, on the other hand, is a traditional sheep or goat milk cheese that originated in Greece and has been produced for centuries. It is characterised by its salty and tangy flavour, dry and crumbly texture, and white colour. The cheese is cured in brine and aged for several weeks, intensifying its salty and sharp flavour. Greek feta is commonly used in Greek salads, pastries such as spanakopita and tyropita, and is often served with olive oil or olives and sprinkled with aromatic herbs.
The distinction between Danish and Greek feta lies primarily in their texture and flavour. Danish feta is creamier and smoother, making it ideal for those who prefer a milder cheese that is easy to slice and cube. Greek feta, on the other hand, is drier, crumblier, and has a stronger, saltier flavour due to its curing and ageing process.
The name "feta" has been a subject of debate, with the European Union protecting the term for cheeses produced in Greece. As a result, Danish feta producers have had to rename their product, with some using the name Apetina. Despite the name change, Danish feta remains a popular variety, valued for its unique characteristics and versatility in dishes.
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Danish feta is mild-flavoured and can be cubed or sliced
Danish feta is a mild-flavoured cheese that can be cubed or sliced. It is a creamier and smoother variant of the original Greek feta, made from cow's milk. It is well-suited for salads and can be served grilled. Danish feta is also known as Danish White.
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy and salty flavour. The name 'feta' has been used since the 17th century when Greece was under Venetian influence. It comes from the Italian word for 'slice', likely referring to the slicing of cheese curd into cubes during production.
Danish feta differs from Greek feta in terms of taste and texture. Greek feta is traditionally made from sheep's milk and has a salty and tangy flavour, while Danish feta is known for its mild flavour and creamy texture. Danish feta is also similar in texture to American cream cheese, but with a slightly stronger taste.
The process of making feta involves curing the cheese in brine and ageing it for four to six weeks. This pickling process intensifies the salty and sharp flavour of the cheese. Feta is typically sold in square blocks packaged with brine or already crumbled. It is a versatile cheese that can be used in various dishes, including salads, pizzas, and pastries.
It is important to note that due to European Union regulations, only cheese produced in a traditional way in specific regions of Greece and made from sheep or goat milk can be labelled as feta. As a result, Danish dairy companies have renamed their white cheese products, with Arla Foods changing the name of its cheese to Apetina.
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Danish feta is well-suited for salads and can be served grilled
Danish feta is a soft cream cheese with a mild flavour and a smooth, creamy texture. It is made from cow's milk and is similar in texture to American cream cheese, although Danish feta has a stronger taste. It is a popular alternative to the more common Greek feta, which is made from sheep's milk or a mixture of sheep and goat's milk and has a salty and tangy flavour.
Danish feta is well-suited for salads as it has a mild flavour and a creamy texture that can complement the other ingredients in a salad. It can also be grilled, adding a unique flavour to the cheese. When grilled, Danish feta can be served on its own or added to various dishes such as sandwiches, omelettes, or pizzas.
The versatility of Danish feta makes it a great option for those who want a milder, creamier alternative to traditional Greek feta. Its ability to be cubed and sliced without crumbling makes it a convenient choice for salads and grilled dishes. Danish feta can be found in classic flavours or spiced with various herbs, such as garlic, sun-dried tomatoes, and olives, adding to its versatility in various dishes.
While Danish feta may not be considered "authentic" feta due to the EU's Protected Designation of Origin regulations, it has gained popularity for its distinct characteristics. Its mild flavour and smooth texture make it a favourite among those who prefer a less salty and tangy option compared to Greek feta. Danish feta's ability to be grilled without crumbling also sets it apart from other types of feta.
Overall, Danish feta is a versatile and delicious cheese that is well-suited for salads and grilled dishes. Its mild flavour, smooth texture, and grilling capabilities make it a unique alternative to traditional feta cheese.
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Frequently asked questions
Yes, Danish feta is a soft cream cheese with a texture similar to American cream cheese. It is creamier and smoother than Greek feta.
Danish feta, also known as Danish White, is made from cow's milk.
Greek feta is traditionally made from sheep's milk, although sometimes a little goat's milk is blended in. It is a semi-hard, crumbly cheese with a tangy, salty flavour. Danish feta, on the other hand, is softer, creamier, and milder in flavour.
Yes, Danish feta can be used as a substitute for Greek feta, although the taste and texture will be different. Danish feta is creamier and milder, while Greek feta is tangier and saltier.
