Frederic Melton
Feta is a Greek cheese traditionally made from sheep's milk or a combination of sheep's and goat's milk. However, feta cheese produced outside the European Union, such as in the United States, can be made from cow's milk or a combination of other types of milk. In the EU, feta must be made of at least 70% sheep's milk and up to 30% goat's milk, and it can only be produced in specific regions of Greece and neighbouring countries. The unique geographical factors of these regions, including the diet of the sheep, contribute to the distinct characteristics of true feta cheese.
| Characteristics | Values |
|---|---|
| Main ingredients | Sheep's milk, or a mixture of sheep's and goat's milk |
| Minimum percentage of sheep's milk | 70% |
| Maximum percentage of goat's milk | 30% |
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Taste | Tangy, salty, mild to sharp |
| Aroma | Ewe's milk, butter, yoghurt |
| Moisture content | 52.9% |
| Fat content | 26.2% |
| Protein content | 16.7% |
| Salt content | 2.9% |
| pH | 4.4 |
| Regions of production | Greece (Thrace, Lesbos, Macedonia, mainland Greece, the Peloponnese, Thessaly, Epirus), Bulgaria, Canada, France, Denmark, Germany, the United States |
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What You'll Learn
Feta is traditionally made from sheep and/or goat's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The cheese is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Feta has a tangy, salty, and mildly sour taste with a hint of sweetness.
The use of sheep and goat milk in feta production is traditional and legally required within the EU and other territories where it is protected. To be considered authentic Greek feta and to obtain the coveted "Protected Designation of Origin" label, feta must be produced in specific regions of Greece, such as Thrace, Lesbos, Macedonia, and mainland Greece. Additionally, it must adhere to strict specifications for its production, which include using only whole sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk.
The biodiversity of the land, along with the special breeds of sheep and goats used for milk, contributes to the unique aroma and flavor of feta cheese. The diet of the sheep also plays a significant role in the taste of the cheese, as the flavours of the milk can vary depending on what the sheep eat. This geographical factor is another reason why the EU court ruled that Greece "owns" feta cheese.
While feta is traditionally made from sheep and/or goat's milk, there are variations in different parts of the world. In some countries, such as Canada and the United States, feta cheese is produced using cow's milk or a combination of cow's and goat's milk. However, these products cannot be legally labelled as "feta" due to the 2005 EU court decision, which grants exclusivity of the name "feta" to Greece. Instead, they are often marketed as "feta-style" or "feta-type" cheeses.
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In the EU, feta must be made with at least 70% sheep's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. While feta cheese made from cow's milk exists, it is not considered authentic feta cheese in the European Union (EU).
The EU legislation and similar laws in 25 other countries limit the use of the name "feta" to cheeses produced in specific regions of Greece, such as Thrace, Lesbos, Macedonia, and mainland Greece, using traditional methods. These regions are known for their unique geographical characteristics, which contribute to the distinct aroma and flavour of feta cheese.
The biodiversity of the land, coupled with the special breeds of sheep and goats used for milk, gives feta cheese its specific qualities. The diet of the sheep, in particular, can affect the taste of their milk, resulting in variations of tanginess in the final product. This is one of the main reasons why the court ruled that Greece "owns" feta cheese.
While feta-style cheeses made with cow's milk may be found in other countries, they cannot be legally labelled as "feta" within the EU and other territories where it is protected. These cheeses must be marketed as "feta-style" or "feta-type" to distinguish them from authentic Greek feta cheese, which is made with sheep's milk as its primary ingredient.
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Cow's milk feta exists, but it's not considered authentic
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the European Union, feta must be made with at least 70% sheep's milk and up to 30% goat's milk to be considered authentic. However, outside of the EU, particularly in countries like the United States, Canada, and some European nations, feta cheese made from cow's milk does exist.
The use of sheep and goat milk in feta production is part of what contributes to its authenticity as "Greek Feta." Feta made from cow's milk is not considered genuine and must be labelled as "feta-style" or "feta-type" cheese. These labels are mandated by the 2005 EU court decision, which awarded Greece exclusivity over the name "feta."
The unique geographical factors of Greece, including the biodiversity of the land and the diets of the livestock, also contribute to the distinct aroma and flavour of feta. The court set specific requirements for the production of feta, including the designated regions of Greece where it can be made, such as Thrace, Lesbos, Macedonia, and mainland Greece.
While cow's milk feta exists, it does not possess the same sharp, tangy flavour as traditional feta. The taste of feta is closely linked to the diet of the sheep, which can effectively season their milk. Additionally, the casein/proteins A1 and A2 found in cow's milk and goat's milk, respectively, make a difference in digestibility for those who are lactose intolerant.
In summary, while cow's milk feta is available in some parts of the world, it is not considered authentic feta. Authentic feta, protected by its designation of origin, is produced with specific standards and geographical factors that contribute to its unique characteristics.
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Feta made from cow's milk is available in the US and Canada
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the European Union, feta must be made from at least 70% sheep's milk and up to 30% goat's milk. However, outside the EU, the term "feta" is often used as a generic term for white, brined cheese, and feta made from cow's milk is available in the United States and Canada.
In the United States, most cheese sold under the name feta is American and made from cow's milk. Feta-style cheese made from cow's milk can also be found in Canada, as companies that were producing this type of cheese before October 2013 are allowed to continue using the name.
While feta made from cow's milk is available in these countries, it is important to note that it may have a different taste and texture compared to traditional feta made from sheep's and goat's milk. The unique geographical factors in Greece, where feta originated, affect the diets of the livestock, giving the milk a specific aroma and flavour.
To make feta with a firm and creamy body using cow's milk, a starter culture of microorganisms is added to the milk. Fresh buttermilk, which contains the necessary cultures, is often used to give the cheese a tangy flavour. The curdled milk is then typically stored in a brine solution to further develop the flavour and texture of the cheese.
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Feta is a semi-hard, white cheese with a salty, tangy taste
Feta is traditionally made in Greece, and since 2002, it has been a protected designation of origin product in the European Union. This means that only cheese produced in specific regions of Greece, such as Thrace, Macedonia, and the Peloponnese, can be labelled as "feta".
Outside of the EU, the name "feta" is often used as a generic term for white, crumbly cheese aged in brine. In countries like the United States, Canada, and Denmark, feta-style cheeses are made with cow's milk. These cheeses are not considered authentic feta and are typically labelled as "feta-type" or "feta-style" cheeses.
The unique flavour of feta is influenced by the biodiversity of the land and the diet of the sheep and goats used for milk production. The salty, tangy taste can vary depending on the exact diet of the animals, as what they eat can effectively season their milk.
Feta is commonly used in Greek dishes such as salads, pastries, and sandwiches. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be grilled or cooked in various dishes, adding a salty, tangy flavour to the meal.
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Frequently asked questions
Feta cheese is traditionally made from sheep's milk or a combination of sheep's and goat's milk. However, feta cheese produced outside the European Union, such as in the United States, can be made from cow's milk or a combination of different types of milk.
Feta cheese made with cow's milk tends to be less gamey and a little lighter in taste and texture compared to traditional feta cheese. It also has a different nutritional profile, offering nutrients like vitamin B12, calcium, and riboflavin.
If the feta cheese is produced and sold within the European Union, it is most likely made with sheep's milk or a combination of sheep's and goat's milk. If it is produced outside the EU, such as in the United States, it may be made with cow's milk. Checking the packaging label and ingredient list can help determine the type of milk used.
