Frederic Melton
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 slightly grainy, and is formed into large blocks and aged in brine. While traditional feta is made with sheep's milk and a small amount of goat's milk, some modern versions are made with cow's milk, particularly in the United States. The milk used in feta production may be pasteurized or raw, with most producers now using pasteurized milk.
| Characteristics | Values |
|---|---|
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Flavour | Tangy, salty, mildly sour, spicy, sweet |
| Aroma | Ewe's milk, butter, yoghurt |
| Milk | Sheep, goat, cow |
| Milk type | Raw, pasteurized |
| Preservation | Dry-salting, maturation in brine |
| Legislation | Protected Designation of Origin (PDO) in the EU |
| Production | Greece, Balkans, Cyprus, Denmark, France, Germany, Italy, UK, US |
Explore related products
What You'll Learn
Feta is traditionally made from sheep and goat milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour taste. The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea, and it has been a common food item in this region since ancient times.
In the EU and other territories where it is protected, feta is legally produced using only whole sheep's milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. The milk may be pasteurized or raw, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace the natural micro-organisms in raw milk that are killed during the pasteurization process.
Outside of the EU, the name "feta" is often used generically for similar white brined cheeses. In the United States, for example, most cheese sold as "feta" is made from cow's milk. However, this is not considered authentic feta, as traditional feta is made with sheep's milk and a small amount of goat's milk. The higher presence of an enzyme called lipase in raw goat and sheep milk gives feta its characteristic tangy taste.
Feta cheese is typically aged in brine (a 7% salt-in-water solution) for several weeks at room temperature and then for a minimum of two months in a refrigerated, high-humidity environment. This aging process gives feta its distinctive flavour and texture.
The Right Way to Wash Feta Cheese
You may want to see also
Feta is a protected designation of origin product
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 slightly grainy, with a tangy and salty flavour. Feta is used in Greek salads, pastries, sandwiches, and omelettes. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.
Since 2002, feta has been a Protected Designation of Origin PDO product within the European Union (EU). This means that only cheeses produced in a traditional way in specific areas of Greece, namely mainland Greece and the Lesbos Prefecture, and made from sheep's milk or a mixture of sheep and goat milk from the same area, can be labelled as feta. The EU legislation and similar laws in 25 other countries protect the term "feta" for these specific cheeses.
The recognition of feta as a PDO ensures that the traditional recipe and production methods of feta cheese are preserved and protected within the EU market. This designation also helps to maintain the quality and authenticity of feta cheese, distinguishing it from similar cheeses produced in other regions.
Prior to the PDO status, there was long-standing production of feta-like cheese outside of Greece, particularly in Denmark, Germany, and France. The term "feta" was perceived differently in various European countries, with some considering it a generic term and others recognising it as a designation of origin. Greece first requested the registration of feta as a designation of origin in the EU in 1994, and after a series of appeals and evaluations, feta was officially registered as a PDO in 2002.
Outside of the EU, the name feta is often used generically for similar white brined cheeses. In the United States, for example, most cheese sold as feta is made from cow's milk and does not adhere to the traditional Greek production methods. However, within the EU and Northern Ireland, the PDO status ensures that the term feta is protected and can only be used for cheeses that meet the specified criteria.
Athenos Feta Cheese: Is It Gluten-Free?
You may want to see also
Feta made from cow's milk is not considered authentic
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat milk. The cheese is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavor. It is typically used in Greek salads, pastries, and various other dishes.
In the United States, however, most cheese sold under the name feta is made from cow's milk. This practice is due to the higher yield and lower price of cow's milk compared to goat and sheep milk. While cow's milk feta may be widely available and marketed as "traditional," it is not considered authentic according to European standards.
Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. This legislation states that only cheeses produced in specific areas of Greece using traditional methods and ingredients can be labeled as feta. Authentic feta, as defined by the PDO, is made from sheep's milk or a blend of sheep and goat milk, with a maximum of 30% goat milk.
Cow's milk feta does not meet the PDO standards for several reasons. Firstly, it is not produced in the designated regions of Greece. Secondly, it does not adhere to the traditional ingredients, as cow's milk is not a traditional base for feta. Finally, the flavor and aroma of feta are closely linked to the biodiversity of the land and the specific breeds of sheep and goats used for milk production. Therefore, feta made from cow's milk is not considered authentic according to European standards.
It is worth noting that outside the EU, the name feta is often used generically for similar white brined cheeses. The term "feta" was not protected globally, allowing other countries to use the name for their versions of the cheese. However, this does not change the fact that, according to traditional and legal definitions within the EU, feta made from cow's milk is not considered authentic.
Feta Cheese and Acne: Is There a Link?
You may want to see also
Explore related products
Pasteurised milk is commonly used to make feta
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 slightly grainy, with a tangy, salty flavour. The cheese is typically formed into large blocks and aged in brine. Feta is commonly used in Greek salads, pastries, and other dishes.
While traditional feta is made with sheep's milk and a small amount of goat's milk, some producers use cow's milk to make feta-style cheese. This is particularly common in the United States, where most cheese sold as "feta" is made from cow's milk. However, according to European Union legislation, only cheese produced in a traditional way in Greece and made from sheep's milk or a blend of sheep and goat milk can be labelled as "feta".
Pasteurized milk is commonly used to make feta cheese. Pasteurization is a process that involves heating milk to a specific temperature to kill harmful bacteria and extend its shelf life. This process also kills the natural micro-organisms in the milk, so when using pasteurized milk to make feta, a starter culture of micro-organisms is added to initiate the cheese-making process.
Using pasteurized milk has several advantages. Firstly, it ensures the safety of the cheese by reducing the risk of foodborne illnesses associated with raw milk. Secondly, it extends the shelf life of the cheese, making it more suitable for commercial distribution and export. Finally, pasteurization can standardize the milk, ensuring a more consistent product with a stable texture and flavour.
However, some traditional cheese makers prefer to use raw milk, arguing that it produces a more authentic flavour and texture. Raw milk contains natural micro-organisms and enzymes that contribute to the unique characteristics of the cheese. In some regions, such as Greece, raw milk feta may be more common due to traditional production methods and local regulations.
Feta and Pasta: A Match Made in Heaven?
You may want to see also
Feta is aged in brine
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 slightly grainy, and is formed into large blocks. The cheese is then aged in brine, which gives it its distinctive tangy and salty flavour.
Aging feta in brine is a traditional method that has been used for centuries. The process of dry-salting the cheese is completed before it is aged in a brine solution of 7% salt and water. This process takes several weeks at room temperature and a further minimum of 2 months in a refrigerated, high-humidity environment. The traditional method of aging feta in wooden barrels is said to impart a unique flavour to the cheese.
Feta is a popular cheese with a long history and is now produced in many parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, the name "feta" is protected in the European Union, and only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labelled as such.
The tanginess of feta is due to the presence of an enzyme called lipase, which is found in higher concentrations in sheep and goat milk. While cow's milk can also be used to make feta, it results in a milder flavour. Some producers add lipase to their cow's milk feta to achieve the desired tanginess.
Feta is a versatile cheese that can be used in a variety of dishes, including salads, pastries, sandwiches, and omelettes. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.
Feta Cheese: How Long Does It Last?
You may want to see also
Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. In the EU, feta is produced using only whole sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. The milk may be pasteurized or raw, but most producers now use pasteurized milk. Outside the EU, the name feta is often used generically for similar white brined cheeses, and some of these may be made with raw cow's milk.
Feta is traditionally made with sheep's milk mixed with a small amount of goat's milk. However, some feta is made with cow's milk, especially in the US.
Feta cheese is generally safe to eat, but it is recommended to consume it in moderation as it is high in sodium and fat.
To make feta cheese, milk is coagulated using rennet and then cut into cubes. The cubes are stirred slowly at a low temperature, and the remaining liquid is drained, leaving the feta cheese. The cheese is then dry-salted and aged in brine for several weeks at room temperature.
