Frederic Melton
Feta is a soft, white-coloured cheese made from sheep's or goat's milk. It is one of the oldest cheeses in the world, known for its rich aroma and slightly sour taste. It is typically aged in brine, which gives it a salty, tangy flavour. Feta is produced in several regions, including Greece, Bulgaria, France and Wisconsin, with each variety having distinct characteristics in terms of salt content, milk type and taste. While feta is considered a soft cheese, it can range from a soft variety that is almost spreadable to a firmer version with higher quality.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft |
| Texture | Soft, crumbly |
| Taste | Salty, tangy |
| Colour | White |
| Milk Type | Sheep, Goat, Cow |
| Origin | Greece, Bulgaria, France |
| Packaging | Blocks in brine |
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What You'll Learn
Feta is a soft, white cheese
Feta is a versatile cheese used in a variety of dishes, from salads to pastries and sandwiches. It is often served with olive oil, herbs, and vegetables. While it is commonly crumbled, it can also be grilled or cooked in various recipes. The process of making feta involves dry-salting the cheese and then ageing it in brine, which is a saltwater solution. This ageing process can take several weeks at room temperature and at least two months in a refrigerated, high-humidity environment.
The softness of feta cheese can vary, with some sources describing it as semi-soft or semi-soft to soft. It has a maximum moisture content of 56% according to EU regulations. The soft variety of feta is almost spreadable and is commonly used in pies. This variety is also typically more affordable.
Feta is known for its rich aroma and slightly sour taste, resulting from the brine ageing process. It has a salty flavour due to the brine and can range from mild to sharp in intensity. The sharpness of the cheese depends on the type of milk used, with sheep's milk feta being the sharpest and goat's and cow's milk feta being milder.
While feta is commonly associated with Greece, there are also notable varieties from Bulgaria and France. These different origins produce distinct flavours and characteristics. For example, French feta is less briny and tends to be softer, making it suitable for whipping and spreading. Bulgarian feta, on the other hand, is less salty and blends sheep, goat, and cow's milk.
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It's made from sheep and/or goat milk
Feta cheese is typically made from a blend of sheep's milk and goat's milk, although it can also be made using only one of these milk types. This combination of milk sources gives Feta its distinctive flavour and texture. The use of sheep and goat milk is an important factor in defining Feta's character.
Sheep and goat milk have different compositions compared to cow's milk, which is more commonly used in cheese-making. They have higher protein and fat content, which contributes to the unique characteristics of Feta. The protein structure in these milks also differs, with sheep's milk containing larger protein molecules than goat's milk, influencing the texture and mouthfeel of the final cheese product.
Goat's milk, in particular, lends a tangy and sharp flavour to Feta, while sheep's milk adds a creamy and nutty taste. The blend of these milks creates a complex and robust flavour profile that has become synonymous with Feta cheese. The ratio of sheep to goat milk can vary, and this also impacts the flavour and texture, allowing for slight variations in Feta cheese produced in different regions or by different makers.
Using sheep and goat milk also has practical benefits. These types of milk are particularly suitable for cheese-making due to their natural coagulation properties, which aid in the formation of curds during the cheese-making process. Additionally, sheep and goat milk are naturally rich in beneficial bacteria, which contribute to the fermentation process and the development of Feta's distinctive flavour.
The choice to use sheep and goat milk also has historical and cultural significance. In the Mediterranean region, where Feta cheese originated, sheep and goats have long been a part of the agricultural landscape. Their milk has been utilized for centuries in various dairy products, including cheese, and this tradition continues today, with Feta remaining a beloved and iconic part of Mediterranean cuisine.
Overall, the use of sheep and goat milk is a defining characteristic of Feta cheese, contributing to its unique flavour, texture, and cultural significance. This choice of milk sources sets Feta apart from other cheeses and plays a crucial role in defining its semi-soft texture and its enduring popularity around the world.
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It's a Greek speciality
Feta cheese is a Greek speciality, a staple in the country's cuisine and an important part of its cultural heritage. It has been produced in Greece for centuries and is deeply rooted in the country's culinary traditions. The cheese is made from a mixture of sheep's and goat's milk, which gives it a distinctive tangy and salty flavour. The production of feta cheese in Greece is strictly regulated, and only cheeses produced in specific regions using traditional methods can be labelled as "feta".
The history of feta cheese in Greece goes back centuries. It is believed to have originated in the mountainous regions of Greece, where sheep and goat herding were common. The name "feta" is believed to derive from the Italian word "fetta," which means "slice," reflecting the way the cheese is often cut into slices for serving. Over time, the production of feta cheese spread throughout Greece, and it became a popular ingredient in a wide variety of dishes.
Traditional Greek feta cheese is made using a combination of sheep's milk and goat's milk, which are naturally homogenized and unpasteurized. The milk is first heated, and then a starter culture is added to begin the fermentation process. After the curdling process, the curds are cut and scooped into moulds, where they are pressed to form blocks of cheese. The cheese blocks are then placed in a brine solution for several weeks to absorb salt and develop their characteristic flavour. Finally, the feta cheeses are aged for at least two months before being sold.
The texture of feta cheese can vary depending on its age and how it is produced. Young feta cheese is usually softer and creamier, while older feta can become drier and more crumbly. However, regardless of its age, feta cheese is typically considered a semi-soft cheese due to its moist and slightly crumbly texture. This texture makes it versatile in cooking, as it can be crumbled over salads, stuffed into pastries, or melted into sauces.
The flavour of Greek feta cheese is complex and distinctive. It is salty, tangy, and slightly pungent, with a hint of sweetness. The tanginess comes from the fermentation process, while the saltiness is absorbed from the brine solution. The combination of sheep's and goat's milk also gives feta its unique flavour, which sets it apart from other cheeses.
In Greece, feta cheese is used in a myriad of dishes. It is often served as part of a meze, a selection of small dishes or appetizers, where it is paired with olives, tomatoes, and bread. It is also commonly used in salads, such as the traditional Greek salad, which features chunks of feta scattered over fresh vegetables. In addition, feta is a key ingredient in many baked dishes, such as spanakopita (spinach pie) and tiropita (cheese pie), where it melts into a creamy, savoury filling.
Overall, feta cheese is a beloved component of Greek cuisine and culture, offering a unique taste and texture that has made it popular worldwide. Its versatility in various dishes and its rich history firmly establish it as one of Greece's most famous exports.
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It's salty and tangy
Feta cheese is known for its distinctive salty and tangy flavour profile, which sets it apart from other cheeses. This unique taste is a result of the specific production methods and ingredients used in its making.
The saltiness in Feta comes from the brine solution in which the cheese is soaked during production. This brine is a mixture of water and salt, with additional bacteria cultures sometimes added, which gives Feta its characteristic sharp, salty punch. The longer the cheese is soaked in the brine, the saltier it becomes, and this brining process also contributes to the formation of Feta's firm texture.
The tangy, sharp notes in Feta are a result of the bacterial cultures used during the cheese-making process. These good bacteria, similar to those in yogurt, contribute to the characteristic sour, tangy flavour that is often described as "bright" or "lively". The specific type of milk used also plays a role in the tanginess of the cheese; Feta made from sheep's milk, for example, tends to have a more robust and tangy flavour than that made from cow's milk.
The combination of saltiness and tanginess in Feta is what makes it so versatile and popular in a variety of dishes. These flavours add a punchy, savoury kick to salads, sandwiches, and pastries, and the crumbliness of the cheese means it can be easily incorporated into a variety of recipes. The salt and tang also mean that Feta is often used as a flavour enhancer, adding depth and complexity to dishes without overwhelming other ingredients.
When pairing Feta with other foods, its salty and tangy characteristics should be taken into account. Sweet fruits like melon, berries, and cherries can help balance the salt and provide a refreshing contrast. Herbs such as mint and basil can also complement the tangy notes, while nuts and seeds can add a crunchy texture and earthy flavours that work well with the saltiness.
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It's crumbly and creamy
Feta is a soft, white cheese made from sheep's or goat's milk. It is one of the oldest cheeses in the world, with origins in ancient Greece. The cheese is known for its crumbly and creamy texture, salty flavour, and slight tang. It is typically aged in brine, which gives it its distinctive salty taste.
The crumbly and creamy texture of feta is a result of the cheese-making process. Feta is made by warming unpasteurized sheep's milk, sometimes mixed with goat's milk, and adding rennet to separate the curds from the whey. The curds are then formed into large blocks and aged in brine, which helps to preserve the cheese and intensify its flavour.
The creaminess of feta can be attributed to the high fat content in the milk used to make the cheese. Sheep's milk, in particular, has a higher fat content than other types of milk, such as cow's milk. The fat content in feta can vary depending on the type of milk used, with Greek feta having a higher fat content than French or Bulgarian feta.
The crumbly texture of feta is due to the dry-salting process and the ageing in brine, which helps to draw out moisture from the cheese. The longer the cheese is aged, the drier and crumblier it becomes. This is why older feta cheeses tend to have a crumblier texture than fresher ones.
The combination of crumbly and creamy textures makes feta a versatile cheese that can be used in a variety of dishes. It can be crumbled over salads, grilled and added to sandwiches, or whipped and served with roasted vegetables or crusty bread. The creamy texture also makes it suitable for dips and spreads.
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Frequently asked questions
Feta is a soft, white-colored cheese that is typically made from sheep's or goat's milk. It has a soft, crumbly texture and a salty, tangy flavor.
Feta cheese is made from sheep's or goat's milk. It can also be made from a mixture of both.
Feta cheese is commonly used in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It is often served with olive oil or olives and sprinkled with herbs such as oregano.
There are three main types of feta cheese: Greek, Bulgarian, and French. Greek feta is made from sheep's milk and sometimes includes up to 30% goat's milk. French feta is made from 100% sheep's milk, while Bulgarian feta is made from a blend of sheep, goat, and cow's milk.
