The Greek Feta Cheese: Authentic Or Not?

Feta cheese is a Greek food staple, with a history as old as humanity itself. The word feta means slice or slab in Greek, referring to the traditional practice of slicing cheese and placing it in barrels. Feta is typically made with sheep's milk, with up to 30% goat's milk, and is characterised by its tangy, fresh, and briny flavour, and creamy yet crumbly texture. In 2002, after a lengthy court battle, the European Union granted Greece exclusive rights to the name feta, recognising it as a product of Protected Designation of Origin (PDO). This distinction underscores the unique history, tradition, and geographic location associated with Greek feta cheese.

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Feta is made from sheep and goat milk

Feta is a Greek cheese with a unique history, tradition and geographical location that distinguishes it from other cheeses. It is made from sheep's milk or a blend of sheep and goat milk. According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach the Greeks the art of cheesemaking. The ancient Greeks called the product that emanated from the coagulation of milk "cheese". The name "Feta", literally meaning "slice", originated in the 17th century and refers to the practice of slicing up cheese and placing it in barrels, a tradition that continues today.

Feta is produced from breeds of sheep and goats traditionally grown and fed in specific regions of Greece, whose diets are based on the natural flora of these areas. To receive the PDO (Protected Designation of Origin) status, Feta must be made with only sheep's milk or a blend of sheep's milk and up to 30% goat's milk from the same area. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk that are killed during pasteurization.

Feta has a distinctive tangy, salty, and mildly sour flavour with a spicy finish. Its aroma and flavour are influenced by the biodiversity of the land and the diet of the sheep and goats from which the milk is sourced. The process of brining is also essential to the unique taste of Feta. The cheese is traditionally made in 20-pound rounds, stacked five tall in a Beachwood barrel, and covered with brine. It is then cellared for four months, allowing its flavour to develop a complex, robust, and toothsome character.

In terms of texture, Feta is soft, crumbly, and slightly grainy, with a creamy mouthfeel. It is formed into large blocks and aged in brine. High-quality Feta should have aromas of ewe's milk, butter, and yoghurt.

Feta is a versatile cheese used in various dishes. It is commonly added to salads, such as Greek salad, and pastries like spanakopita ("spinach pie") and tyropita ("cheese pie"). It can be served cooked or grilled, as part of a sandwich, in omelettes, or with olive oil, olives, and herbs such as oregano.

It's brined and matured for at least 2 months

Feta cheese is a Greek staple, traditionally made from sheep's milk or a combination of sheep and goat's milk. The word "feta" means "slice" or "slab" in Greek and originated in the 17th century, referring to the practice of slicing cheese and placing it in barrels. This practice continues to this day, with feta cheese being matured in brine, a solution of water and salt, and preserved in large barrels.

The process of brining is essential to the unique character of feta cheese. It involves submerging the cheese in a brine solution, which can be made by dissolving kosher salt in water. The ratio is typically one teaspoon of kosher salt to one cup of water, and it is important to ensure that the water is at room temperature. The salt concentration and frequency of brine changes can be adjusted to control the flavour of the cheese.

During brining, salt pulls the whey out of the cheese, contributing to its distinct texture and taste. The length of the brining process also affects the final product. Feta cheese is typically brined for at least two months, and sometimes longer, to develop its characteristic salty, tangy, and creamy qualities. This maturation period allows the flavour to become more complex and robust.

The brining process also has preservative effects, extending the shelf life of feta cheese. When stored in brine, feta can last for several months in the refrigerator, although it is important to check the expiration date. Without brine, feta is prone to drying out and losing flavour when exposed to air. To extend the shelf life, some people create their own brine solutions or wrap the cheese in a dampened paper towel before placing it in a container.

The name 'feta' means 'slice' in Greek

Feta is a Greek cheese with a unique history and tradition. The word "Feta" comes from the Greek word for "slice" or "slab", which refers to the traditional practice of slicing the cheese and placing it in barrels for preservation. This practice of slicing and barrel preservation has been continued for centuries, with the cheese being a central part of Greek cuisine, culture and life.

The name "Feta" originated in the 17th century, before which the cheese was simply called "'cheese'" in Greece. The ancient Greeks had a different name for the product that resulted from the coagulation of milk – they called it "cheese". The name "Feta" prevailed in the 19th century and has since been used to characterise a cheese that has been prepared for centuries using the same general technique.

Feta cheese is typically made with sheep's milk, although up to 30% of the milk can come from goats. It has a tangy, fresh and briny flavour, with a creamy yet crumbly texture. The use of sheep's milk imparts a buttery richness, while goat's milk adds acidity. The cheesemaker controls the content of the brine, including the type and amount of salt used, and how often it is changed. Salt is an ingredient that affects the flavour of the cheese.

Feta cheese is matured for at least 60 days and cannot contain antibiotics, preservatives, additives and/or food colouring. It is produced in specific regions of Greece, including the mainland and islands such as the Peloponnese, Thessalia, Epirus, Macedonia, Thrace, and Lesbos. The European Commission has protected the geographical origin of Feta cheese through its characterisation as a product of Protected Designation of Origin (PDO). This means that only cheese produced in Greece according to traditional methods can be legally called "Feta" within the European Union.

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It's protected by the EU as Greek

Feta is a Greek cheese with a rich history and cultural significance in Greece. The name "feta" means "slice" or "slab" in Greek, referring to the traditional practice of slicing and placing the cheese in barrels. This practice has been maintained for thousands of years, with the ancient Greeks also recognising the product that resulted from the coagulation of milk as "cheese".

Feta is produced using specific technology and techniques from sheep and goat milk, with the diet of these animals being based on the natural flora of Greece. This unique flora, consisting of over 6,000 endemic species, sets Greek feta apart from its international counterparts.

To protect the authenticity and reputation of Greek feta, the European Union granted it name-protected PDO (Protected Designation of Origin) status in 2002. This status recognises and safeguards the geographical origin of products, ensuring that only cheese produced in Greece according to traditional methods can be labelled as "feta".

The journey to achieving PDO status for Greek feta was not without challenges. Denmark, Germany, and France initially opposed Greece's application, arguing that "feta" was a generic term for salty cheese. However, Greece persevered, and after 16 years of court battles, Greek feta was officially recognised as a product of its geographical origin.

The PDO status not only protects the consumer from imitations but also safeguards the economy and reputation of Greece as a producer of this unique cheese. It ensures that when consumers purchase "feta", they are acquiring an authentic Greek product with a distinct history, flavour, and cultural significance.

Other countries make similar cheeses

Feta cheese is a traditional Greek cheese that has been produced in the country for centuries and is a key component of Greek cuisine and culture. However, despite its strong association with Greece, feta-style cheese is produced in several other countries as well. These cheeses may have similar characteristics to Greek feta, but they cannot be labeled and sold as "feta" in the European Union, as the term "feta" is protected under EU law as a traditional specialty guaranteed product. This protection means that only cheeses produced in Greece according to traditional methods can be labeled as "feta." Nonetheless, many countries produce their versions of feta-style cheese, which are often adapted to local tastes and traditions.

For example, in the Balkans, countries such as Bulgaria, Macedonia, and Serbia produce a type of white brine cheese called "sirene," which is very similar to feta and is used in many of the same dishes. Sirene is made from cow's milk or a mixture of cow and sheep milk, and it has a slightly milder flavor than Greek feta, making it a popular choice for salads and pastries. Bulgaria is the largest producer of sirene in the Balkans, and the cheese is a key ingredient in traditional dishes such as "shopska salata" (a tomato and cucumber salad with sirene on top).

In the Middle East, countries like Lebanon, Syria, and Israel also have a long history of producing feta-style cheeses. These cheeses are often made with a mixture of cow, sheep, and goat milk, giving them a distinct flavor and texture. Middle Eastern feta-style cheeses are often used in salads, pastries, and savory dishes, such as the popular Lebanese dish "fatayer bi jibn," which is a triangular pastry filled with cheese. These cheeses are also often served as part of a mezze, a selection of small dishes similar to Spanish tapas.

Further afield, in Australia and New Zealand, feta-style cheeses are also produced, although with some adaptations to suit local tastes and ingredients. Australian feta, for example, is often made with cow's milk rather than the traditional sheep or goat milk, giving it a milder flavor. It is also typically less salty than Greek feta, reflecting the preference for less salty foods in Australia. Nonetheless, Australian feta is widely used in cooking, with recipes adapted to include local ingredients, such as macadamia nuts or bush tomatoes.

Similarly, in North America, feta-style cheeses are produced in the United States and Canada, although the use of the name "feta" on these products is regulated. Cheeses labeled as "feta" must be made according to traditional methods and may only contain certain approved ingredients. However, cheeses that are similar to feta but do not meet these specific requirements can be sold under names such as "feta-style" or "salad cheese." These cheeses are often made with cow's milk and are milder and less salty than traditional Greek feta.

While Greek feta is undoubtedly the most well-known and traditional version of this cheese, the production of feta-style cheeses in other countries showcases the global appeal of this delicious and versatile product. Each country adapts the cheese to suit its own cultural traditions and tastes, creating a diverse range of feta-style cheeses that can be enjoyed in various cuisines worldwide.

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