Kamil Perry
Feta is a Greek brined white cheese with a tangy, salty, and mildly sour flavour. It is traditionally made with sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk. The cheese is soft, crumbly, and slightly grainy, and it is formed into large blocks and aged in brine. While feta is typically made with whole milk, some sources mention the use of skim milk retentate powder in the cheese-making process. This powder is added to the cheese milk, substituting up to 40% of the initial milk on a protein base. This substitution does not negatively impact the quality of the cheese and offers advantages such as improved yield and more economical production.
| Characteristics | Values |
|---|---|
| Milk Type | Sheep's milk or a mixture of sheep's and goat's milk |
| Goat's Milk Limit | Up to 30% |
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Taste | Tangy, salty, mildly sour, spicy, sweet |
| Aroma | Rich, ewe's milk, butter, yoghurt |
| Moisture Content | 52.9% |
| Fat Content | 26.2% |
| Protein Content | 16.7% |
| Salt Content | 2.9% |
| pH | 4.4 |
| Storage | Stored in brine or lightly salted milk |
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What You'll Learn
Feta is traditionally made from sheep's milk
Feta is a Greek brined white cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour taste.
Feta is one of the oldest cheeses in the world, dating back to the 8th century BC when cheese made with sheep's milk was stored in brine. The cheese itself may have come about through an accidental discovery—milk curdled when it was transported inside animals' stomachs.
In the EU, "feta" is legally protected and can only be used for cheeses produced in specific regions of Greece and made with at least 70% sheep's milk and up to 30% goat's milk. The specific requirements for feta production include the percentage of milk types, moisture, fat, protein, salt, and pH levels. The milk may be pasteurized or not, but most producers now use pasteurized milk and add a starter culture of microorganisms to replace those naturally present in raw milk that are killed during pasteurization.
Outside of the EU, the name feta is often used generically for similar white brined cheeses made in other regions, including the Balkans, Cyprus, around the Black Sea, and West Asia. These cheeses may be made with cow's milk or a combination of milks, resulting in a lighter, less tangy taste. However, these cheeses cannot be labelled as "feta" due to the EU court decision.
Feta is a versatile cheese used in a variety of dishes, such as salads, pastries, sandwiches, and omelettes. It is also a good source of essential vitamins and minerals, including calcium, phosphorus, and B vitamins.
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Goat's milk is sometimes added, but not cow's milk
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour taste. While feta is typically made from sheep's milk, some recipes include a small amount of goat's milk. However, cow's milk is generally not used in the production of feta cheese, at least not in the European Union.
The use of sheep's milk and the addition of goat's milk are important factors in the unique characteristics of feta cheese. The sheep's milk gives feta its distinctive tangy, salty, and sour taste, while the goat's milk adds to its aroma and flavour. The specific breeds of sheep and goats used for milk, as well as the biodiversity of the land, contribute to the unique characteristics of the cheese.
In the European Union, there are strict regulations governing the production of feta cheese. According to these regulations, feta must be made with at least 70% sheep's milk and can include up to 30% goat's milk. These regulations were established after a lengthy debate among member countries of the EU, and in 2005, the EU's highest court awarded Greece exclusivity of the name "feta". As a result, cheeses produced in other countries that use the same percentages of sheep's and goat's milk cannot legally be labelled as "feta".
While cow's milk is not traditionally used in feta cheese production, there are variations of the cheese that do incorporate it. For example, Wisconsin feta is made with cow's milk, resulting in a lighter, less gamy, and less tart taste. Additionally, similar white brined cheeses made with cow's milk are produced in other parts of the world, such as Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, due to the EU regulations, these cheeses cannot be labelled as "feta" within the European Union.
The process of making feta cheese is relatively simple and can be done with minimal ingredients and equipment. It is often recommended as a beginner cheese for those interested in cheese-making. The milk used can be pasteurized or unpasteurized, and the addition of rennet helps to separate the curds from the whey. The curds are then drained, salted, and allowed to sit for several days before being aged in a saltwater brine for several weeks at room temperature. Finally, the cheese is moved to a refrigerator for further ageing.
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The EU has strict rules on how feta is made
The EU's strict rules on feta production are part of its Protected Designation of Origin (PDO) regulations, which protect local agricultural products, traditional recipes, and production methods. Feta has been a PDO product within the EU since 2002, and this legislation limits the name "feta" to cheeses produced in the traditional way in specific regions of Greece. These regions include Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, the Peloponnese peninsula, and the island of Mytilini or Lesvos.
The PDO regulations for feta also specify requirements for the composition of the cheese, including 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 average composition of feta cheese is 52.9% moisture, 26.2% fat, 16.7% protein, 2.9% salt, and a pH of 4.4.
In addition to the PDO regulations, the EU also enforces rules regarding the production methods and ingredients used in making feta. Feta must be produced using whole sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. These microorganisms are necessary for the development of acidity and flavour.
The EU's strict rules on how feta is made are designed to protect the traditional Greek product and ensure that only cheeses produced in the specified regions of Greece and following the traditional methods and ingredients can be labelled as "feta".
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Feta is a semi-hard, tangy, salty, crumbly cheese
The production of feta is highly regulated, especially within the European Union. In 2005, the EU's highest court awarded Greece exclusivity of the name "feta", and it has been a Protected Designation of Origin (PDO) product within the EU since 2002. This means that only cheeses produced in specific regions of Greece using traditional methods and ingredients can be labelled as "feta".
The unique flavour and aroma of feta are influenced by the biodiversity of the land and the diet of the sheep and goats used for milk production. The degree of tanginess in feta can vary depending on the exact diet of the sheep, as what they eat can effectively season their milk. Feta is also known for its soft, crumbly texture, which makes it a versatile cheese used in a variety of dishes, such as salads, pastries, sandwiches, and omelettes.
While feta is traditionally made with sheep's and goat's milk, there have been experiments with using skim milk retentate powder as a substitute for a portion of the cheese milk. This substitution was found to have little to no effect on the sensory qualities of the cheese while offering advantages such as improved yield and more economical production. However, it is important to note that the use of skim milk may affect the body, texture, and flavour of the cheese, especially during long-term storage.
Feta is a popular cheese worldwide, and its production has expanded beyond Greece to countries like France, Italy, and the United States. However, due to the strict regulations surrounding the use of the name "feta", similar cheeses produced in other countries may be labelled as "`feta-type`" or "cow's milk slice". These cheeses may differ in taste and texture from traditional Greek feta, which is renowned for its distinctive flavour and crumbly texture.
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It's one of the oldest and healthiest cheeses
Feta cheese is one of the oldest and healthiest cheeses. It is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. The name "feta" means "slice" in Greek, referring to the practice of slicing the cheese and placing it into barrels, a tradition that continues today.
Feta cheese has a long history that dates back to the 8th century B.C. when cheese made with sheep's milk was stored in brine. It is believed that the cheese may have come about through an accidental discovery when milk curdled during transportation inside animals' stomachs. The ancient Greeks called the product that resulted from the coagulation of milk "cheese". The name "feta" first appeared in the 17th century and became prevalent in the 19th century.
Feta cheese is a good source of essential vitamins and minerals. It contains high amounts of calcium, phosphorus, protein, and B vitamins, which are important for maintaining bone health and supporting overall health. Feta also contains beneficial bacteria, known as probiotics, which promote a healthy gut and support immune system function. Additionally, feta has a fatty acid called conjugated linoleic acid (CLA), which has been linked to reduced body fat and improved body composition.
However, it is important to consume feta cheese in moderation due to its high sodium and saturated fat content. Excessive sodium intake can contribute to high blood pressure, leading to health issues such as kidney disease, stroke, and heart disease. Soft, unpasteurized cheeses like feta can also contain Listeria monocytogenes, which can cause mild flu-like symptoms in adults and harm a fetus, so pregnant women are advised to avoid unpasteurized feta.
Feta cheese is a staple in Greek cuisine and the Mediterranean diet, often used in appetizers, salads, pastries, and desserts. It has a soft, crumbly texture, a tangy and salty flavour, and a creamy mouthfeel. The unique characteristics of feta are attributed to the local environment and the specific breeds of sheep and goats used for milk production.
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Frequently asked questions
Feta cheese is traditionally made with sheep's milk or a mix of sheep's and goat's milk. However, it is possible to make feta cheese with skim milk retentate powder, which can be used to replace up to 40% of the initial milk without significantly affecting the quality of the cheese.
Feta is a Greek brined white cheese that is soft, crumbly, and slightly grainy. It is known for its salty and tangy flavor.
To make traditional Greek feta cheese, start by warming unpasteurized sheep’s milk (sometimes mixed with goat’s milk) and add rennet to separate the curds from the whey. Then, drain the whey, add salt to the curds, and let it sit for a few days. Finally, age the cheese in a brine for several weeks at room temperature, followed by two months in the refrigerator.
