Kamil Perry
Feta is a semi-hard, white cheese with a salty and tangy flavour. It is typically made from sheep's milk or a mixture of sheep's and goat's milk. However, there are variations made from cow's milk, particularly in the US, where food labelling laws are less strict than in Europe. In Europe, feta is protected by a PDO (protected designation of origin), which dictates that it can only be made in certain regions of Greece and with specific ingredients.
| Characteristics | Values |
|---|---|
| Main ingredients | Sheep's milk, or a mixture of sheep's and goat's milk that can include up to 30% goat's milk |
| Other ingredients | Cheese culture, salt, enzymes, powdered cellulose, natamycin |
| Moisture | 52.9% |
| Fat | 26.2% |
| Protein | 16.7% |
| Salt | 2.9% |
| pH | 4.4 |
| Texture | Semi-hard, crumbly |
| Color | White |
| Taste | Tangy, salty |
| Region | Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, Peloponnese peninsula, Mytilini (Lesvos) |
| Cow milk feta | Available in the US and Canada, often sold at Walmart |
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What You'll Learn
Feta is traditionally made from sheep and/or goat milk
Feta is a semi-hard, white cheese with a salty and tangy flavour. While some feta is made from cow's milk, traditional feta is made from sheep's milk or a mixture of sheep's and goat's milk. This is due to the specific requirements set by the EU court for how and where the cheese can be made. Feta must be produced in specific regions of Greece, and its characteristics derive from its geographical environment. The court ruled that Greece "owns" feta cheese due to the unique geographical factors affecting the diets of the livestock in these regions.
The average composition of feta cheese must be 52.9% moisture, 26.2% fat, 16.7% protein, 2.9% salt and a pH of 4.4. The degree of tang in feta can vary depending on the diet of the sheep, as what they eat can effectively season their milk. This results in a cheese with a distinct sharp bite that is lacking in feta made with cow's milk or a higher proportion of goat's milk.
In Europe, feta is protected by a PDO (Protected Designation of Origin) status, which means that it can only be made with specific ingredients and according to a defined process in its designated region. However, outside of Europe, the term "feta" can be used for cheeses that do not adhere to these traditional standards. For example, in the US, it is common to find "feta" made with cow's milk or a combination of cow's and goat's milk.
To ensure that you are purchasing traditional feta cheese, look for products that specify the type of milk used. If it simply lists "milk" as an ingredient, it is likely cow's milk. Authentic feta made with sheep's milk or a mixture of sheep's and goat's milk will usually specify this on the label.
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Some feta is made from cow's milk, especially in the US
Feta cheese is typically made from sheep's milk or a mixture of sheep's and goat's milk. However, some feta cheese, particularly in the US, is made from cow's milk. This variation in production is due to the lack of adherence to European naming and labelling conventions in the US, allowing cheese produced from cow's milk to be sold under the name "feta".
In Europe, the production of feta cheese is governed by strict regulations, including the Protected Designation of Origin (PDO) status, which ensures that only cheese made in specific regions of Greece and with defined ingredients and processes can be labelled as "feta". This legislation does not extend outside of Europe, resulting in the availability of non-authentic feta in the US.
Consumers in the US may encounter feta cheese made from cow's milk at retailers like Walmart, where the product is often labelled as "traditional feta". The absence of specific animal sources on the ingredient list, simply stating "milk", is indicative of cow's milk being used. This differs from European feta, which would specify the animal source if it were not derived from sheep's milk.
It is worth noting that feta cheese made from cow's milk will have a different taste and texture compared to traditional feta. The unique geographical factors and diets of livestock in Greece contribute to the distinct characteristics of authentic feta, which cannot be replicated using cow's milk.
While cow's milk feta may be more readily available in the US, it is important to understand that it does not possess the same qualities as traditional feta cheese. The term "feta" in the US has become broad, encompassing a variety of white cheeses that do not meet the strict standards set for authentic feta.
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Feta made from cow's milk tastes different
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, in some places, like the US, feta cheese is often made with cow's milk. While both types of cheese share the same name, they can have distinct taste profiles.
The process of making feta cheese can also impact its taste. For example, homemade cow's milk feta may involve a pressing step, resulting in a firmer texture. Additionally, the duration of brine penetration can affect the flavour intensity of cow's milk feta, with longer brining times yielding stronger-tasting cheese.
The distinction between cow's milk feta and traditional feta is further emphasised by the strict regulations surrounding the production of the latter. Traditional feta, recognised as a product with a protected designation of origin (PDO), must adhere to specific requirements for ingredients and production methods. These regulations ensure that traditional feta, made with sheep's milk or a combination of sheep's and goat's milk, maintains its distinctive characteristics, including taste.
While cow's milk feta offers a different sensory experience, it serves as a viable alternative for those who prefer a milder, creamier cheese or have access to limited options in their region. The availability of cow's milk feta highlights the global variation in cheese production and consumption, allowing consumers to explore and appreciate diverse flavour profiles beyond those of traditional feta.
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Feta is a semi-hard, white cheese
Feta is traditionally made from sheep's milk, but some modern versions use cow's milk or goat's milk. In the US, for example, feta is often made from cow's milk. This is because US dairy standards do not adhere to European naming and labelling conventions, and the term "traditional" does not have a protected designation.
In Canada, if a product lists "milk" as an ingredient without specifying the animal, it is assumed to be cow's milk. In Europe, however, feta is protected by PDO (Protected Designation of Origin) legislation, which means that it can only be made in specific regions of Greece and with specific ingredients.
Feta made with cow's milk tends to be firmer than traditional feta, and it does not have the same sharp bite. The process for making cow's milk feta involves cutting the curds into small cubes and then hanging the curds to drain in a cheesecloth. The curds are then salted and pressed to form the final cheese.
Feta is a popular cheese for use in salads and on pizzas, and its tangy, salty flavour adds a distinctive twist to many dishes. The unique characteristics of feta are defined by its protected origin and ingredients, and its semi-hard texture makes it ideal for crumbling over food.
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Feta has specific requirements for production
Feta cheese is typically made from sheep's milk or a mixture of sheep and goat milk (with a maximum of 30% goat's milk). In some countries, like the US and Canada, feta is also made from cow's milk, but this is not considered "authentic" feta according to European standards.
Feta cheese has specific requirements for its production to ensure authenticity and quality. Firstly, the milk used must be of good quality and fresh. While pasteurized milk can be used for food safety and export regulations, it may result in a lower yield and a different final product. If using pasteurized milk, it is essential to add calcium chloride before adding rennet to aid in the coagulation process.
The milk coagulation must occur within two days of collection. After coagulation, the curds are cut into small cubes and left for about 10 minutes. They are then transferred into molds that facilitate drainage and shaping. The molds are stored at a specific temperature range of 16-18°C for 18 to 24 hours and turned periodically to ensure even drainage and pressure on the curds.
After removing the cheese from the molds, it is placed in wooden barrels or metal containers for salting. The final salt concentration in the cheese mass should be approximately 3%. The cheese is then matured in brine for 14 to 20 days initially and can undergo a second maturation for two months at a colder temperature of 1-4°C.
Feta is considered an artisan cheese, produced in small cheese dairies or large industrial units that respect traditional methods. While it may be a beginner-friendly cheese due to its minimal ingredients and equipment requirements, attention to detail and adherence to specific production steps are necessary to create authentic, high-quality feta cheese.
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Frequently asked questions
Feta cheese is typically made from sheep's milk or a mixture of sheep's and goat's milk. However, some feta cheese, particularly in the US, is made from cow's milk.
If the label on the feta cheese simply says "milk" and does not specify the animal source, it is likely made from cow's milk. In some countries, such as Canada, this is the standard labeling practice for cheese made from cow's milk.
The production of feta cheese is subject to specific requirements and restrictions, including the region of production and the percentages of sheep's and goat's milk used. These standards, known as PDO (Protected Designation of Origin), apply within Europe but not in other parts of the world, allowing for variations in feta cheese production outside of Europe.
Feta cheese made with cow's milk or combinations that include cow's milk as an ingredient will have a different taste compared to traditional feta. Traditional feta has a sharp bite to it due to the use of sheep's milk or a combination of sheep's and goat's milk.
Yes, it is possible to make feta cheese at home using cow's milk. Several online resources provide instructions and recipes for making feta cheese, including the steps of curdling, cutting, draining, and brining the cheese.
