Randy Chandler
Feta is a popular Greek cheese with a tangy and salty flavour. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, due to high demand and restrictions on unpasteurized milk, it is difficult to find authentic feta outside of Greece. In the US, for example, most feta is made from cow's milk, which affects its flavour and texture. This has led to debates about what constitutes real feta cheese. The European Union has taken steps to protect the designation of feta, but the term is still used generically in many parts of the world for similar white brined cheeses.
| Characteristics | Values |
|---|---|
| Place of origin | Greece |
| Main ingredients | Sheep milk, Goat milk |
| Other ingredients | Lactic acid bacteria, Rennet enzymes |
| Texture | Soft, crumbly |
| Colour | Creamy white |
| Flavour | Tangy, salty |
| Aroma | Nutty |
| Shape | Blocks, square cakes |
| Type of milk | Cow milk (outside Greece), Sheep milk (traditional) |
| Curing process | Cured in brine |
| Nutritional benefits | Good source of calcium, protein, vitamin B12, probiotic food |
| Drawbacks | High sodium content |
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What You'll Learn
Feta is a Greek cheese made from sheep's milk or goat's milk
Feta is a Greek cheese with a Protected Designation of Origin (PDO) status in the European Union. It is made from sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the overall mass. The more goat's milk used, the springier and crumblier the texture.
Feta is a white, brined cheese with a tangy and salty flavour, and a creamy texture. It is soft, with small or no holes, and no skin. It is formed into large blocks and aged in brine. The cheese is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Feta cheese has been a staple in Greek cuisine and the Mediterranean diet for a long time. It is produced using whole sheep's milk or a blend of sheep's and 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 micro-organisms is added 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. In the United States, most cheese sold under the name feta is American and made from cow's milk. US labelling rules state that cow's milk can be listed as just "milk", while other types of milk must be identified by the animal name. Therefore, if a product labelled as feta does not explicitly state that it is made from sheep's or goat's milk, it is likely made from cow's milk and is not authentic feta cheese.
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Outside the EU, feta is often made with cow's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat milk. In 2002, feta was granted a Protected Designation of Origin (PDO) status within the European Union (EU). This means that only cheeses produced in a traditional way in specific areas of Greece, using sheep milk or a mixture of sheep and goat milk, can be labelled as feta within the EU and Northern Ireland.
Outside of the EU, however, the name feta is often used more generically for white, crumbly cheeses aged in brine. In countries like the United States, for example, most cheese sold as feta is made from cow's milk. This is because American producers are not bound by EU laws and can use the name feta for cheeses that are not made according to the traditional Greek method.
The use of cow's milk in feta outside of the EU can be attributed to a combination of factors, including local dairy industry standards, consumer preferences, and the lack of strict production guidelines for non-Greek feta. In the US, labelling rules allow cow's milk to be listed simply as "milk" on ingredient lists, whereas other types of milk must be identified by the animal name. This can lead to confusion, as traditional feta is made with sheep or goat milk, and consumers may not realize they are purchasing a product made with cow's milk.
The difference in milk sources significantly alters the taste and texture of the cheese. Traditional Greek feta has a tangy, salty, and mildly sour taste with a creamy texture and a slightly grainy, crumbly consistency. In contrast, feta made with cow's milk may have a smoother, softer, and creamier texture, with a slightly sour flavor.
It is worth noting that even within the EU, there are variations in feta production. Some feta cheeses may contain up to 30% goat milk, which can affect the texture and flavor. Additionally, countries like Denmark and France have historically produced non-authentic feta as a byproduct of other cheeses, contributing to the generic use of the term outside of Greece.
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Feta is a probiotic food with health benefits
Feta is a Greek cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is a white, salty, and crumbly cheese with a tangy flavour. It is classified as a Protected Designation of Origin (PDO) product, which means that it must adhere to certain requirements, including a minimum of 70% sheep's milk from local breeds.
Feta is a probiotic food, containing beneficial microbes such as yeasts and bacteria like Lactobacillus plantarum. These probiotics may help support gut health and boost immunity by protecting the intestinal tract from harmful bacteria. Feta is also a good source of calcium, which is essential for strong teeth and bones, as well as muscle and nerve function.
In addition to its probiotic properties, feta is a rich source of protein and fat, providing essential nutrients that contribute to feelings of fullness and energy. It is also lower in calories and fat compared to other cheeses, making it a nutritious addition to a balanced diet when consumed in appropriate portions.
The production of feta involves adding lactic acid bacteria to milk to initiate fermentation. The milk may be pasteurized or not, but most producers now use pasteurized milk and add a starter culture of microorganisms. The cheese is then cut into small blocks, salted, and placed in wooden or metal containers for aging in brine.
Feta is a versatile cheese that can be used in various dishes, including salads, pastries, sandwiches, and as a table cheese or part of a cheese platter. It is a staple in Greek cuisine and the Mediterranean diet, contributing to its popularity and nutritional benefits.
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Feta is a versatile ingredient used in salads, pastries, and sandwiches
Feta is a type of cheese with a salty and tangy flavour. It is typically made from sheep or goat's milk, although in some countries, such as the US, it is commonly made from cow's milk.
Feta is a versatile ingredient that can be used in a variety of dishes, including salads, pastries, and sandwiches. For example, a popular salad recipe that uses feta is the Mediterranean lentil salad, which includes chopped vegetables, feta cheese, and a light dressing. Feta is also commonly used in Greek salads, which typically include romaine, tomatoes, cucumber, feta, and olives.
In terms of pastries, one option is to make feta cheese foldovers, which can include additional ingredients such as spinach, chives, and green onions.
When it comes to sandwiches, a popular option is to make a feta grilled cheese sandwich with spinach. This sandwich typically includes feta cheese, sun-dried tomatoes, and spinach, with the option to add additional ingredients such as cheddar cheese, honey, garlic, or onions. The feta and spinach can be sautéed in a pan before assembling the sandwich, and butter can be spread on the outer sides of the bread to create a crispy, golden-brown crust when grilled.
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Feta is a soft, crumbly, white cheese with a tangy and salty flavour
Feta is characterised by its soft, crumbly texture and tangy, salty taste. The cheese is cured in a brine solution, which gives it its distinctive salty flavour. The longer feta is aged in brine, the sharper and saltier it becomes. Feta is typically formed into large blocks and aged in brine, which contributes to its crumbly texture. The brine solution is made with 7% salt in water, and the cheese is aged for several weeks at room temperature before being transferred to a refrigerated, high-humidity environment for a minimum of two months.
The traditional production process of feta involves adding lactic acid bacteria and rennet enzymes to milk to initiate fermentation and separate the curds from the whey. The curds are then cut into small blocks, salted, and placed into containers to age. After a few days, the blocks are transferred to a liquid brine solution to continue ageing for at least two more months.
Feta is a versatile ingredient used in a variety of dishes. It is commonly added to salads, sandwiches, and pasta dishes, and can be crumbled, grilled, or blended into dips and sauces. Feta is also used in pastries, such as the Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"").
Outside of the EU, the name "feta" is often used generically for similar white brined cheeses. In the US, most feta is made from cow's milk, which affects the taste and texture compared to traditional feta. To ensure authenticity, it is recommended to look for feta made from sheep's or goat's milk.
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Frequently asked questions
Feta is a popular type of cheese that originated in Greece and is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It has a tangy and salty flavour and a soft, crumbly texture.
Feta cheese is a good source of calcium, protein, and vitamin B12. It also contains beneficial bacteria that can promote a healthy gut microbiome and improve digestion. However, it is high in sodium, so it should be consumed in moderation.
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk. However, in some countries, such as the United States, feta is often made from cow's milk or a combination of other types of milk.
