Andy Montoya
Feta is a soft, white, pickled cheese with a salty and acidic taste. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The process of making feta cheese involves coagulating milk and placing it into moulds for straining. Once removed from the moulds, the cheese is sliced and covered in salt, allowing microorganisms to develop on the surface and contribute to its flavour. The cheese then undergoes a two-stage ripening process, first in brine and then in refrigerated conditions, for a total ripening time of at least two months. This ripening process gives feta its distinct rich taste and smell. So, is feta cheese ripened or unripened?
| Characteristics | Values |
|---|---|
| Ripening Time | At least 2 months, up to 60 days |
| Ripening Temperature | 8-10°C in the first stage, 2-4°C in the second stage |
| Type of Cheese | Soft-ripened, pickled |
| Texture | Rich |
| Taste | Stronger after ripening |
| Milk Used | Ewe's milk or a mixture of ewe's and goat's milk |
| Rind | Yes |
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What You'll Learn
Feta is a ripened cheese
The ripening of feta takes place in two stages. In the first stage, brine is added, and the containers are placed in chambers under controlled temperature conditions. The air in the chamber must be at most 18°C, and the relative humidity should not fall below 85%. This initial ripening stage can last up to 15 days.
The second ripening stage takes place in refrigerated conditions at a constant temperature of 2-4°C. The total time for the cheese to ripen is at least two months. It is only after this ripening process that feta develops its characteristic rich taste and smell.
Feta is a type of brined cheese, and the brine plays a crucial role in the ripening process. The cheese is ripened in tins or wooden barrels filled with brine, which enhances the flavour and texture of the cheese. The specific levels of moisture and fat content in feta are also important factors in the ripening process, contributing to the final quality of the cheese.
The process of making feta cheese has traditionally been associated with Greece, and it has a history that dates back over 2000 years. Today, feta is widely recognised and enjoyed internationally, with its unique taste and texture resulting from the careful ripening and production methods employed in its creation.
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The ripening process
Feta is a ripened cheese, and the ripening process is an important part of what gives feta its distinctive rich taste and smell. The ripening process for feta cheese involves two stages. In the first stage, the cheese is placed in brine and kept in a chamber with a maximum temperature of 18°C and a relative humidity of at least 85%. This initial ripening stage lasts for up to 15 days.
During this phase, microorganisms develop on the surface of the curd, contributing to the unique flavour profile of feta. The controlled temperature and humidity conditions play a crucial role in fostering the growth of these microorganisms and enhancing the ripening process.
The second ripening stage occurs in refrigerated conditions, where the temperature is maintained at a constant 2-4°C. This stage follows the initial ripening and helps to further develop the texture and flavour of the cheese. The total time required for feta to ripen is at least two months, ensuring that the cheese attains its characteristic qualities.
In addition to the traditional ripening process, some variations exist. For instance, feta cheese can also be ripened on plastic mats within large plastic tubs with loosely fitting lids. This method helps to maintain humidity while allowing some air exchange, providing an alternative approach to the chamber and refrigeration steps.
Furthermore, the milk used for feta cheese can be ripened as well. During this process, additives such as CaCl2 and coagulants are introduced to the milk to facilitate ripening and coagulation. This step occurs before the milk is transformed into cheese curd and contributes to the overall ripening and flavour development of the final product.
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Feta's unique taste
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. Its unique taste is tangy, salty, and slightly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. The intensity of the saltiness can vary depending on the brand and type of feta cheese. The cheese is ripened in brine, which gives it a unique bite and aridity, similar to that of a dry wine.
Feta's tangy and salty flavour profile makes it a versatile pairing choice. It can be used in salads, sandwiches, and cooked dishes. Its bold flavour can elevate the taste of any dish, making it a popular ingredient in the kitchen.
The unique taste of feta cheese is also attributed to the biodiversity of the land and the special breeds of sheep and goats used for milk. The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to other countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States.
The process of making feta cheese involves coagulating the milk and placing it into moulds for straining. Once it is removed from the moulds, it is sliced and covered in a coarse-grained salt. During this stage, microorganisms develop on the surface of the curd, contributing to the flavours of feta. The ripening of the cheese takes place in two stages, with the first stage involving the addition of brine and strict temperature control, and the second stage taking place in refrigerated conditions. The total time for the cheese to ripen is at least two months, after which it develops its distinct rich taste and smell.
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Feta's production methods
Feta is a soft and crumbly brined cheese that originated in Greece and is now produced in many countries, including Australia, Denmark, Germany, Italy, the United States, and Greece itself. The traditional method of making feta has been adapted to meet the demands of a global market, with industrial-scale manufacturing replacing many of the labor-intensive tasks once performed by skilled artisans.
The production of feta cheese typically starts with the standardisation and pasteurisation of sheep and/or goat's milk. The milk is heated to 68–72 °C for pasteurisation and then cooled to 34–36 °C. Lactic acid starter cultures and calcium chloride are added to help achieve the right taste profile. After refrigeration, rennet is added to coagulate the milk. The firmness of the final cheese depends on the time the mixture is stirred. Once the milk has coagulated, the curds are cut into small cubes and left to rest before being transported into moulds for drainage. The curds are then pressed into moulds, salted, and dried for one to two days before being submerged in brine, where they age for one week to several months.
The salted cheese blocks are left on a cheese table for about 10–15 days to form a thick skin. They are then washed and placed in a barrel with a brine solution. The barrels are left for maturation at 14–16 °C, until a pH of 4.4–4.6 is reached. The final salt concentration in the cheese mass is about 3%.
The production method for industrial-scale manufacturing differs slightly. Milk is sourced from various farms and is often a blend of sheep's and goat's milk, with sheep's milk making up at least 70%. The curd-whey mixture is transferred to rectangular moulds on a moving belt for drainage. The curd is then removed from the moulds, salted, and transferred to tins, which are stored at 14–16 °C for two weeks before being filled with brine.
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Feta's international popularity
Feta is a Greek cheese made from the milk of sheep, or a mixture of sheep and goat milk. It is soft, crumbly, and formed into large blocks. Feta is ripened in brine for at least two months, which gives it its distinctive tangy, salty flavour.
Feta is said to have a history as rich as its taste. The cheese is mentioned in the Odyssey, where Odysseus takes the cheese made by the Cyclops Polyphemus while escaping from his cave. Feta is also a modern-day staple, often used in salads, pastries, and sandwiches.
Feta is internationally renowned, with exports reaching about 30,000 tons per year. Germany is the largest market for feta exports, absorbing nearly one-third of exports from 2007 to 2012. Other important markets include the United Kingdom, Italy, Sweden, Cyprus, Austria, the United States, France, Switzerland, Belgium, and Canada.
The popularity of feta outside of Greece has led to an increase in the production of Feta-type cheeses, with attempts to substitute cow's milk for sheep's milk. This has been controversial, as traditional feta is protected by the European Union as a Product of Designated Origin (PDO), meaning that only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labelled as feta. Despite this, similar white brined cheeses are made outside of the EU, and the name feta is often used generically for these cheeses.
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Frequently asked questions
Feta cheese is a ripened cheese.
Feta cheese must be ripened for at least 60 days or two months.
During the ripening process, microorganisms develop on the surface of the curd, contributing to the flavour of the cheese. The cheese is also stored under specific temperature and humidity conditions.
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk.
