Andy Montoya
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 slightly grainy texture. Feta is formed into large blocks and aged in brine for a minimum of 2 months, but good feta is aged for 12 months. The more it is aged, the harder and peppery it gets. Feta is a Protected Designation of Origin product in the European Union, which means that only feta made in specific areas of Greece with a specific method can be called feta.
| Characteristics | Values |
|---|---|
| Aging Process | Feta is aged in brine for a minimum of 2 months, but good feta is aged for 12 months. |
| Flavor | Feta has a tangy, rich, and slightly salty flavor. The more it is aged, the more "peppery" and hard it becomes. |
| Texture | Feta has a soft, crumbly, and slightly grainy texture. |
| Color | Feta is a white cheese. |
| Ingredients | Feta is made from sheep's milk or a combination of sheep and goat milk. |
| Nutrition | Feta is lower in fat and calories compared to aged cheeses. It is high in salt, containing over 400 mg of sodium per 100 calories. It also contains significant amounts of calcium and phosphorus. |
| Storage | Feta dries quickly, even when refrigerated. It should be stored in brine or lightly salted milk if kept for longer than a week. |
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What You'll Learn
Feta is aged in brine for a minimum of 2 months
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is formed into large blocks and aged in brine for a minimum of 2 months, although good feta is often aged for 12 months. The longer the feta is aged, the harder and more "peppery" it becomes. Feta dries relatively quickly, even when refrigerated, and if stored for longer than a week, it should be kept in brine or lightly salted milk.
Feta has a tangy, rich, and slightly salty flavor, with a creamy texture. It is often described as explosive on the taste buds. High-quality feta should have aromas of ewe's milk, butter, and yogurt. It is crumbly with a slightly grainy texture and is very high in salt, containing over 400 mg of sodium per 100 calories.
Feta is a popular cheese in Greece, with Greeks being among the highest consumers of cheese in the world. Per person, the average Greek consumes about 23 kilograms of cheese a year, with half of that being feta. It is commonly used in Greek salads and pastries, such as the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It is also often served with olive oil or olives and sprinkled with aromatic herbs such as oregano.
Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002. This means that only cheese produced in specific areas of Greece using traditional methods and ingredients can be labeled as "feta." However, in other markets, such as the United States, full generic usage of the term "feta" continues, and it is often made with cow's milk, which can affect the texture and taste.
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The longer it's aged, the harder and more peppery it gets
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 slightly grainy texture. Feta is formed into large blocks and aged in brine for a minimum of two months, but good feta is aged for up to 12 months. The longer it's aged, the harder and more peppery it gets.
Feta has a tangy, rich, and slightly salty flavor. The aging process intensifies these flavors and adds a peppery kick. The texture also changes with age, becoming harder and more crumbly. While feta is already known for its crumbly texture, extended aging makes it even more so.
The aging process also affects the cheese's texture and appearance. Feta typically has a soft and slightly grainy texture, but as it ages, it becomes harder and more compact. The aging process also affects the cheese's color, with older feta developing a darker, more yellowish hue compared to the lighter, brighter color of younger feta.
The minimum aging period for feta is two months, but some producers age their cheese for much longer. The longer aging period allows the flavors to develop further, resulting in a more intense and complex taste profile. The longer aging period also affects the cheese's texture, making it harder and more suitable for grating or shaving, in addition to crumbling.
Feta is a popular cheese in Greece and is widely used in Greek cuisine. It is often added to salads, pastries, and sandwiches. Its tangy, salty, and mildly sour flavor, along with its crumbly texture, makes it a versatile ingredient. The aging process enhances these characteristics, making aged feta an even more desirable ingredient for those who enjoy its stronger flavor and texture.
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Feta is lower in fat than most aged cheeses
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is known for its soft, crumbly texture and salty, tangy flavour. Feta is typically aged in brine for several weeks at room temperature and then stored in the refrigerator.
While feta cheese is often associated with a high sodium content, it is worth noting that it is lower in fat and calories compared to most aged cheeses. For example, one ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, whereas the same amount of feta has only 74 calories and 6 grams of fat. This makes feta a healthier option when compared to other aged cheeses.
The reason feta has a lower fat content is partly due to the type of milk used in its production. Cheeses made with sheep's milk, such as feta, tend to have a higher concentration of conjugated linoleic acid (CLA), a type of fatty acid found in animal products. CLA has been associated with improved body composition, including decreased fat mass and increased lean body mass. Additionally, the use of bacterial cultures in the production of feta may also contribute to its lower fat content.
While feta is a good source of calcium, B vitamins, and phosphorus, it is important to consume it in moderation due to its high sodium and saturated fat content. Excessive sodium intake has been linked to health issues such as high blood pressure, kidney disease, stroke, and heart disease. Furthermore, the phosphorus in feta may have negative effects on bone health for individuals with kidney disease. Therefore, while feta is a tasty and nutritious option, it should be enjoyed as part of a balanced diet.
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It's made from sheep's milk or a mix of sheep and goat milk
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 slightly grainy texture. It is formed into large blocks and aged in brine for a minimum of 2 months, although good feta is typically aged for 12 months. The longer the feta is aged, the harder and more "peppery" it becomes. The use of sheep's milk or a mix of sheep and goat milk gives feta its distinctive aroma and flavour.
Feta made with sheep's milk or a mix of sheep and goat milk has a long history in the Eastern Mediterranean, dating back to ancient times. In modern times, feta is produced in specific areas of Greece using traditional methods. Outside of these protected regions, such as in the United States, "feta" is often used as a generic term for any white, crumbly cheese, including those made with cow's milk. However, feta made with cow's milk can have a mushy texture, crumble easily, and develop an unpleasant aftertaste.
Within the European Union and other protected territories, feta can only be legally produced using whole sheep's milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. This regulation ensures that the unique characteristics of feta, derived from its traditional production methods and specific ingredients, are preserved.
The production of feta involves ageing the cheese in brine, which contributes to its salty flavour. Feta has a tangy, rich, and slightly salty taste that can be washed off before consuming if desired. It is a popular cheese in Greece, with Greeks being among the highest consumers of cheese per person in the world, with half of their cheese consumption consisting of feta.
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Feta has been produced since ancient times in the Eastern Mediterranean
Feta cheese has been produced since ancient times in the Eastern Mediterranean. In fact, the earliest documented reference to cheese production in Greece dates back to the 8th century BC, and the technology used to make cheese from sheep and goat milk is similar to the technology used by Greek shepherds today to produce feta.
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and slightly grainy, with a tangy and salty flavour. Feta is typically aged in brine and formed into large blocks. It is an extremely popular cheese in Greece and is also one of the country's most widely exported products.
The roots of cheesemaking are uncertain, but feta is believed to be directly linked to these origins. According to Homer's 'Odyssey', the Cyclops Polyphemus was the first to prepare cheese, specifically feta cheese. Polyphemus carried milk collected from his sheep in lambskins, and one day he noticed that the milk had curdled and taken a solid form. Ulysses narrates in Book 9 of the Odyssey:
> "We soon reached his cave, but he was out shepherding. We went inside the cave and looked around. It was astonishing—crates full of cheese, pens crammed with livestock—lambs and kids sorted into separate groups, with yearlings, older lambs, and newborns each in different pens. All the sturdy buckets, pails, and milking bowls were awash with whey."
Feta was first recorded in the Byzantine Empire under the name 'prosphatos' ('recent' or 'fresh'), and it was specifically associated with Crete. The name 'feta' ('slice') started to be used by Greeks in the 17th century, referring to the practice of slicing cheese to be placed into barrels or to the method of cutting the cheese into thin slices to serve.
Today, feta is produced in specific regions of Greece, including the mainland and islands such as the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. The unique flora of these regions, with over 6,000 endemic species, contributes to the distinct aroma and flavour of Greek feta.
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Frequently asked questions
Yes, feta cheese is aged in brine for a minimum of 2 months, but good feta is aged for 12 months.
Feta cheese is made from sheep's milk or a combination of sheep and goat milk.
Feta cheese has a tangy, rich and slightly salty flavour. The more it is aged, the more "peppery" and hard it gets.
Feta dries quickly even when refrigerated. If stored for more than a week, it should be kept in brine or lightly salted milk.
Feta cheese is lower in fat than most aged cheeses. It is also a good source of calcium and phosphorus and contains beneficial probiotics. However, it is high in salt, with over 400 mg of sodium per 100 calories.
