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Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. Outside of the EU, feta may also be made from cow's milk or a combination of milks. The process of making feta involves adding lactic acid bacteria to milk to initiate fermentation and separate the curds from the whey. The curds are then cut into blocks, salted, and placed in containers to age in a brine solution. While the use of raw or pasteurized milk in feta production is not explicitly mentioned in most sources, one source indicates that most producers now use pasteurized milk, which requires the addition of a starter culture of microorganisms to replace those naturally present in raw milk.
| 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% |
| Other possible ingredients | Cow's milk, pasteurized milk, lactic acid bacteria, rennet enzymes |
| Texture | Creamy, crumbly, slightly grainy, soft |
| Colour | White |
| Taste | Tangy, salty, mildly sour, nutty, spicy, sweet |
| Shape | Blocks |
| Preservation | Stored in brine or lightly salted milk |
| Origin | Greece |
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What You'll Learn
Feta cheese made from raw milk in the EU
Feta cheese is a Greek brined white cheese with a soft, crumbly texture and a tangy, salty flavour. It is made from sheep's milk or a mixture of sheep's and goat's milk. The use of raw milk in feta cheese production is a traditional practice, especially in Greece, where feta originated.
In the European Union (EU), feta cheese has specific regulations that dictate its production and naming. According to EU legislation, feta must be made from at least 70% sheep's milk and can include up to 30% goat's milk. These specifications ensure that the cheese qualifies as a Protected Designation of Origin (PDO) product, a status granted to Greek feta by the EU in 2002. This means that only feta produced in specific regions of Greece and conforming to traditional methods can be labelled as "feta" within the EU.
The milk used in feta production may be raw or pasteurized. When using pasteurized milk, calcium chloride and a starter culture of microorganisms are added to replace the natural calcium lost during pasteurization and to replicate the flavours and aromas contributed by raw milk. However, traditional feta producers often prefer raw milk for its unique characteristics. Raw goat's and sheep's milk contain higher levels of an enzyme called lipase, which enhances flavour development and contributes to the distinctive tang associated with feta.
To make feta cheese, the milk is first soured by adding lactic acid bacteria, initiating fermentation. Rennet enzymes are then introduced to separate the solid milk curds from the whey. The curds are then formed into large blocks and aged in brine, which gives feta its signature salty flavour. This brining process can take place in wooden barrels or metal vessels, with traditional producers favouring barrel aging for its unique flavour contribution.
While feta cheese made in the EU adheres to strict regulations regarding milk type and production methods, feta produced outside the EU may vary. In countries like the United States, feta is often made with cow's milk or a combination of other milk types. However, these cheeses cannot be labelled as "feta" within the EU market due to the protected status of the name.
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Feta cheese made from raw milk outside the EU
Feta is a Greek brined white cheese with a soft, crumbly texture and a tangy, salty flavour. In the EU, feta is traditionally made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. The milk may be pasteurized or raw, but most producers now use pasteurized milk.
Outside the EU, feta may be made from cow's milk or a combination of other types of milk. This is because the EU has granted Greek feta PDO status, meaning that only feta produced in Greece can be labelled as 'feta'. However, similar white-brined cheeses are made outside the EU, particularly in the US, often using pasteurized cow's milk on a large industrial scale. In the US, most cheese sold under the name feta is made from cow's milk.
Raw milk feta is made with pure raw goat milk and culture. Inspired by the traditional Greek version, raw milk feta is formed into blocks and brined in natural saltwater brine for several months.
Feta is made by separating and curing curds from milk using bacteria and enzymes. The process begins by adding lactic acid bacteria to milk to sour it and initiate fermentation. Occasionally, a small amount of rennet may be added when the pH reaches a value of 6.0–6.2. After 24 hours, the curd is transferred to clean cheesecloth for draining. When the moisture of the cheese is about 72%, salt is added, mixed to produce a homogeneous cheese mass, packaged, and stored at 4°C.
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The process of making feta cheese
Feta is a soft Greek cheese that is considered to be one of the oldest in the world. It is traditionally made from sheep's milk, with a small amount of goat's milk. However, feta produced outside the EU may also contain cow's milk or a combination of different types of milk.
To make feta cheese at home, you will need a colander, butter muslin or cheesecloth, and a container for aging. Firstly, line the colander with the butter muslin or several layers of cheesecloth. Pour the curds and whey into the colander and let it drain for 4 hours at room temperature. The curds will congeal together while draining, and after 4 hours, you can cut the mass into rough blocks about 3 inches wide. Let the blocks drain in the muslin for another 30 minutes.
Next, make a saturated brine by dissolving 1 to 1 1/4 pounds of non-iodized salt in 2 quarts of water. Add the salt gradually, stopping once it will no longer dissolve. You can also add 1 teaspoon of calcium chloride and 2 1/2 teaspoons of vinegar to the brine. Remove the blocks of feta from the muslin and submerge them in the saturated brine for 10 to 12 hours. Do not leave them in longer, or the cheese will become too salty.
Feta cheese can be eaten within one to two weeks of making it, or stored in brine for several months. If you are storing the cheese in brine long-term, it is best to leave it out to dry for two days after its saturated brine bath.
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History of feta cheese
Feta cheese has been a staple in Greece for thousands of years. Historians believe that feta cheese was first made around 8,000 years ago, soon after people began domesticating animals. According to Greek mythology, the Cyclops was the first person to prepare cheese. The myth goes that the Cyclops collected milk from his sheep in bags made from animal stomachs. To his surprise, the milk curdled and took a solid, tasty, and preservable form.
The first written mention of feta appears in Homer's Odyssey, which dates back to the 8th century BC. In the story, the protagonist Ulysses visits the cave of Polyphemus (the Cyclops) and finds evidence of cheesemaking: crates full of cheese, pens of livestock, and tubs of milk.
The name "feta" comes from the Greek word for "slice" or "slab," which refers to the practice of slicing up cheese and placing it in barrels, a tradition that still exists today. In the 17th century, feta was just called "cheese" in Greece, and it wasn't until the 19th century that the term "feta" prevailed.
Feta is traditionally made from sheep's milk, although up to 30% of the milk can come from goats. The cheese is formed into blocks and aged in brine, giving it a tangy, salty, and mildly sour flavor with a slightly grainy texture. In 2002, the European Union granted name-protected PDO (Protected Designation of Origin) status to Greek feta, ensuring that only cheeses produced in a traditional way in specific regions of Greece can be labeled as such.
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Nutritional value of feta cheese
Feta cheese is a soft, white-coloured Greek cheese traditionally made from sheep's milk or a mix of sheep's and goat's milk. It is one of the oldest cheeses in the world and is known for its rich aroma and slightly sour taste. Feta is a good source of essential vitamins and minerals and has a range of potential health benefits when consumed in moderation.
Feta is an excellent source of calcium and protein, both of which are important for bone health. It also contains high levels of phosphorus, and consuming phosphorus and calcium together has been linked to improved bone density and osteoporosis prevention. Feta is a good source of B vitamins, which support a healthy nervous system, skin, and energy production. It also contains vitamins A and K, folate, pantothenic acid, iron, and magnesium.
Feta cheese has a lower fat content than many other cheeses, but it should still be consumed in moderation due to its high sodium and saturated fat content. Feta is also a source of conjugated linoleic acid (CLA), a fatty acid that has been shown in studies to help reduce body fat and improve body composition in the long term. However, these studies are not consistent, and further research is needed.
As a fermented food, feta contains probiotics, which are good bacteria that promote a healthy gut and support immune system function. Additionally, the protein and calcium in feta can help control blood sugar levels, lowering the chances of developing diabetes and helping to manage existing blood sugar-related conditions.
In summary, feta cheese is a nutritious food that can provide several health benefits when consumed in moderation. It is a good source of essential vitamins and minerals, supports bone health, and contains beneficial probiotics and fatty acids. However, it is important to be mindful of its sodium and saturated fat content.
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Frequently asked questions
Feta cheese can be made from raw milk, but most producers use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace the naturally occurring microbes in raw milk that are killed during pasteurization.
Feta cheese is traditionally made from sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, feta produced outside the EU may also be made with cow's milk or a combination of other types of milk.
Feta cheese is traditionally produced in Greece and has been a Protected Designation of Origin (PDO) product within the European Union since 2002. It can only be produced in specific regions of Greece, including Macedonia, Thessalia, and the Peloponnese peninsula.
