Andy Montoya
Feta cheese is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy and salty flavour. While the cheese itself is Greek, the name feta comes from the Italian word fetta, which means slice. Feta cheese is a popular ingredient in Greek dishes such as spanakopita, Greek salad, and lamb gyros.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| Name Origin | Italian |
| Main Ingredient | Sheep milk or a mixture of sheep and goat milk |
| Texture | Soft, crumbly |
| Colour | White |
| Flavour | Tangy, salty |
| Use | Raw, cooked, toppings |
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What You'll Learn
Feta is Greek, not Italian
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has small or no holes, with no skin. Feta originated in Greece and is a popular cheese in Greek cuisine, with 70% of the cheese eaten in Greece being feta. It is used in Greek dishes such as salads, pastries, and phyllo-based dishes like spanakopita and tyropita.
The cheese-making process is artisanal, following specific steps to achieve its distinctive flavour, texture, and colour. Feta has a tangy, salty, and mildly sour taste with a spicy finish. It is formed into large blocks and aged in brine, which gives it its characteristic salty flavour.
While the name "feta" comes from the Italian word "fetta", meaning "slice", referring to how the cheese is sliced and stored in brine, feta itself is not Italian. The distinct aroma and flavour of feta come from the fauna of certain Greek regions and the milk of a specific breed of Greek sheep and goats. Since 2002, feta has been a protected designation of origin in the European Union, and only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be called "feta".
Feta cheese has a rich history, dating back to ancient Greece and even mentioned in Homer's The Odyssey. It has gained worldwide popularity and is now produced in various countries, including Italy, Denmark, France, Germany, and the United Kingdom. However, these variations are often made with cow's milk and may have different names, such as "feta-style cheese".
In summary, while the name "feta" has Italian roots, the cheese itself is Greek, with a long history and cultural significance in Greece. The distinct flavour and aroma of Greek feta are protected by the European Union, ensuring that only cheese produced in specific Greek regions can bear the name.
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Feta's name derives from Italian
Feta cheese is a Greek brined white cheese made from sheep 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, giving it a tangy and salty flavour.
While feta cheese is of Greek origin, the name "feta" is derived from the Italian word "fetta", which means "slice". This name likely refers to the way the cheese is sliced and then placed in brine for storage. Feta dries relatively quickly, even when refrigerated, and must be stored in brine or lightly salted milk if kept for longer than a week.
The use of the name "feta" to refer to the cheese only became widespread in the 19th century. In Greece, feta is central to the cuisine and represents 70% of the cheese eaten in the country. Greeks are protective of their beloved feta, which dates back to the 8th century BC and is mentioned in Homer's "The Odyssey".
Feta has a rich history and is considered a Mediterranean gem. It has gained popularity worldwide due to its distinctive taste and versatility in cooking. The process of making feta is artisanal, following specific steps to achieve its unique flavour, texture, and colour.
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Feta's history dates back to ancient Greece
Feta is a Greek brined white cheese made from sheep 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. Feta has been a part of Greek dietary habits and history for a long time.
The origins of feta can be traced back to ancient Greece. In the museum of Delphi, a statuette of the 6th century BC depicts the exit of Ulysses hanging under the Cyclops' favourite ram. The ancient Greeks produced a type of feta by using sheep's milk and storing it in brine. The product that emanated from the coagulation of milk was simply called "cheese".
Feta is first recorded in the Byzantine Empire, under the name 'prosphatos' ('recent' or 'fresh') and was associated with Crete. In the 11th century, it was recorded by Psellos that 'prosphatos' was produced by the Cretans. In the late 15th century, an Italian visitor to Crete, Pietro Casola, described the marketing of feta and its storage in brine.
The name "feta" (meaning "slice") started to be used by Greeks in the 17th century, probably referring to the practice of slicing cheese to be placed into barrels. The name "feta" became widespread in the 19th century and has since been used to characterise this type of cheese.
Since 2002, feta has been a Protected Designation of Origin (PDO) product in the European Union. EU legislation limits the use of the name "feta" to cheeses produced in the traditional way in specific regions of Greece, using sheep milk or a blend of sheep and goat milk.
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Feta is a protected designation of origin in the EU
Feta is a Greek brined white cheese made from sheep 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. Feta has been a protected designation of origin (PDO) product in the European Union (EU) since 2002.
The history of feta dates back to the 8th century B.C. and is mentioned in Homer's The Odyssey. The name "feta" comes from the Italian word "fetta," meaning "slice," which in turn is derived from the Latin "offa," meaning "morsel" or "piece." While the name has Italian origins, the cheese itself is of Greek origin.
The designation of feta as a PDO product in the EU means that only cheeses produced in the traditional way in specific regions of Greece, namely mainland Greece and the Lesbos Prefecture, can be labelled as feta. These cheeses must be made from sheep milk or a combination of sheep milk and up to 30% goat milk from the same area. The EU's PDO requirements for feta include a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH ranging from 4.4 to 4.6.
The decision to grant PDO status to feta was not without controversy. Several EU countries, including Denmark, Germany, and France, appealed the decision, arguing that the term "feta" was generic in their countries and that production of the cheese also took place outside of Greece. However, the Court of Justice of the European Union (CJEU) upheld the designation, recognizing the importance of the geographical region in Greece for the distinct aroma and flavor of feta, which is influenced by the fauna of certain Greek regions and the milk of specific breeds of Greek sheep and goats.
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Feta is made from sheep or 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, giving it a tangy and salty flavour. Feta is a popular cheese in Greece, with 70% of the cheese consumed in the country being feta. It is used in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie).
Feta has a rich history, dating back to ancient times in the Eastern Mediterranean. The name "feta" comes from the Italian word "fetta", meaning "slice", which refers to the way the cheese is sliced and packed in brine. In Greece, the technology used to make feta from sheep and goat milk dates back to ancient Greece and is similar to the methods used by Greek shepherds today.
Outside of the EU, the name "feta" is often used generically for similar white brined cheeses. In the US, most cheese sold as feta is made from cow's milk, which affects the taste of the cheese. However, according to EU legislation, only cheeses produced in a traditional way in specific areas of Greece, using sheep's milk or a blend of sheep and goat milk, can be labelled as feta.
To ensure you are buying authentic feta cheese, look for labels that explicitly state "made from sheep's milk" or "made from goat's milk". High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. It is a nutrient-rich cheese that is easier to digest than cheese made from cow's milk.
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Frequently asked questions
No, feta cheese is Greek. It is traditionally made from sheep's milk or a blend of sheep's milk and up to 30% goat's milk.
Feta is a white, soft, crumbly cheese steeped in brine, which gives it its characteristically salty flavour.
The word "feta" comes from the Italian "fetta", meaning "slice", which in turn is derived from the Latin "offa", meaning "morsel" or "piece".
