Andy Montoya
Feta cheese is a popular Greek cheese known for its salty, tangy, and creamy flavour. It is traditionally made from sheep's or goat's milk, but cow's milk is also commonly used today. The process of making feta involves adding rennet to coagulate the milk, separating it into curds and whey. Traditionally, animal rennet, derived from the stomach of young calves, was used, but in recent times, vegetal rennet has gained popularity. This shift has led to concerns among vegetarians about the suitability of consuming feta cheese. While some brands now offer vegetarian options, traditional feta cheese is typically made with animal rennet, and it is essential to check the ingredient list or inquire about the production methods.
| Characteristics | Values |
|---|---|
| Type of Rennet used | Animal or Vegetable |
| Traditional Feta | Made with animal rennet |
| Feta made with cow's milk | Uses rennet and acid to form curd |
| Feta made with sheep or goat milk | Uses animal rennet |
| Feta made with vegetal rennet | Vegetarian-friendly |
| Feta made with microbial rennet | Vegetarian-friendly |
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What You'll Learn
Feta is traditionally made with sheep or goat's milk
Feta is a traditional Greek cheese, though its production is not limited to Greece. It can be found all along the Mediterranean coast and the Black Sea, including in Cyprus. This cheese is a very old cheese, traditionally made from sheep's milk, or a combination of sheep's and goat's milk.
Feta cheese is one of the most popular Greek cheeses, and its creamy and tangy character, as well as its versatility, make it a favourite among cheese lovers. It is best known as a table cheese, but it can also be crumbled on warm and cold salads, used to make traditional Spanakopita or filo pastry pies, or baked and stirred through pasta.
Feta has a protected designation of origin (PDO) to ensure that its unique flavour is maintained. This is owed to production methods that have been refined in the mountainous regions of Greece over a long tradition. The process of making feta involves coagulating the milk into curds to separate it from the whey. The curds are then diced and left in the whey for ten minutes before being moved into moulds with holes to facilitate draining. The moulds are stored at 16-18ºC for 18-24 hours and turned periodically to ensure even drainage.
After drainage, the cheese is salted and placed in wooden barrels or metal containers for 2-3 days. Between each layer of cheese, coarse grain salt is sprinkled. The salting process is followed by maturation, which takes place in rooms at 16-18ºC with high humidity for 14-20 days in brine. The feta is then kept refrigerated in its brine at 1-4ºC and at least 85% humidity for a further two months. Barrel-aged feta has a superior taste and is a more authentic product, developing a more intense, slightly spicy flavour and adopting the flavour characteristics of the beech barrel.
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Rennet is added to coagulate the milk into curds
Feta cheese is a popular Greek cheese known for its salty, creamy, and tangy flavour. It is traditionally made from sheep's or goat's milk, although cow's milk is also commonly used today. The production of feta involves the coagulation of milk into curds, which is achieved by adding rennet.
Rennet is a crucial ingredient in the cheese-making process, responsible for coagulating the milk and separating it from the whey. In the context of feta cheese production, rennet plays a vital role in transforming the milk into curds. This transformation occurs due to the presence of enzymes in the rennet that act on the milk proteins.
Traditionally, rennet is derived from animal sources, specifically the stomachs of young calves. This type of rennet is known as animal rennet and contains the enzyme chymosin, which is essential for curdling milk. However, it is important to note that not all rennet is animal-derived. In recent times, there has been a shift towards using vegetal rennet, which is a more animal-friendly alternative.
During the production of feta cheese, rennet is added to the milk, initiating the coagulation process. The milk begins to curdle, forming solid curds that can then be cut and processed further. The type of rennet used, whether animal or vegetal, determines the suitability of the final product for vegetarians.
The use of animal rennet in cheese production has been a concern for vegetarians and those with ethical concerns. To cater to this demographic, some cheese manufacturers have started using microbial rennet, also known as FPC (fungal protease coagulant), which is produced by introducing rennet genes from animals into specific bacteria, yeasts, or fungi to produce chymosin. This process allows for the creation of vegetarian-friendly feta cheese without the use of animal-derived rennet.
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Feta can be made with animal or vegetable rennet
Feta is a popular Greek cheese with a unique, creamy and tangy character and a dry, crumbly texture. It is traditionally made from sheep's or goat's milk, although it is now commonly made from cow's milk.
Feta can be made with either animal or vegetable rennet. Traditional feta is made with animal rennet and sheep or goat's milk. However, in recent decades, vegetable rennet has been used more frequently. Some companies produce feta with both animal and vegetable rennet. The use of animal or vegetable rennet depends on various factors, including the manufacturer's preference, the desired taste and texture, and the availability of ingredients.
When feta is made with rennet, it is added to coagulate the milk into curds and separate it from the whey. The rennet enzyme is derived from the stomach of young calves in the case of animal rennet. For vegetable rennet, it can be made using microbial rennet, specific bacteria, yeasts, or fungi. Some sources mention the ancient Greeks using fig juice to make feta.
The production of feta involves specific steps to achieve its distinct characteristics. After coagulation, the curds are diced and left in the whey before being moved into moulds with holes for drainage. The moulds are stored at a specific temperature and turned periodically to ensure even drainage. Following this, the cheese is salted and matured in brine, developing its unique flavour and texture.
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Feta is a popular Greek cheese
Traditionally, feta cheese is made with animal rennet, which is an enzyme extracted from the stomach of young calves. However, in recent times, there has been an increase in the use of vegetal rennet, which is suitable for vegetarians. The type of rennet used can vary by region and producer, and some companies offer both animal and vegetal rennet options.
The process of making feta cheese involves adding rennet to milk, causing it to coagulate and form curds, which are then separated from the whey. The curds are diced and left in the whey for about ten minutes before being moved to moulds for drainage. The cheese is then salted and matured in brine, developing its unique flavour and texture.
Feta's versatility as a table cheese makes it a favourite among cheese lovers. It can be crumbled over warm or cold salads, baked, or stirred into pasta for a creamy dish. The traditional Greek production methods of feta have been honed over a long history in the mountainous regions of Greece, and the cheese has a protected designation of origin (PDO) to preserve its unique character.
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Feta is matured in brine for at least two months
Feta cheese is matured in brine for a minimum of two months to develop its unique taste and texture. This maturation process is essential to creating the distinctive characteristics of feta, a popular Greek cheese known for its creamy, tangy, and full-flavoured profile.
The maturation process begins after the feta has been salted. The cheese is then matured in brine for 14-20 days at a temperature of 16-18°C and high humidity. Subsequently, the feta is refrigerated in its brine at 1-4°C and maintained at a humidity level of at least 85% for an additional two months. This extended period in brine is crucial for the feta to acquire its signature flavour.
While metal containers can be used for maturation, barrel-aged feta is considered superior in taste and authenticity. The feta is packed tightly into beech wood barrels, where it matures in its own juices. This process infuses the cheese with a more intense, slightly spicy flavour and imparts the flavour characteristics of the beech barrel.
The maturation process in brine is a traditional technique that has been honed over a long history in the mountainous regions of Greece. This method of ageing feta contributes to its status as a beloved cheese around the world, celebrated for its versatility in dishes ranging from salads to pastries and baked creations.
It is worth noting that feta cheese is traditionally made with sheep's or goat's milk, although cow's milk is also commonly used today. The use of animal rennet in feta production has been a concern for vegetarians, but vegetal rennet alternatives have gained traction in recent decades, offering vegetarian-friendly options for consumers.
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Frequently asked questions
No, feta cheese can be made with either animal or vegetable rennet.
Feta cheese is traditionally made from sheep or goat's milk and animal rennet.
Feta cheese is made by adding rennet to milk to coagulate it into curds and separate it from the whey. The curds are then diced and left in the whey for ten minutes before being moved into moulds with holes to facilitate draining. The moulds are stored at 16-18°C for 18-24 hours and turned periodically to ensure even drainage. After drainage, the cheese is salted and matured for 14-20 days in brine.
