Andy Montoya
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is known for its distinctive salty taste, which can sometimes be overwhelming. The saltiness of feta is due to the brine solution used during the aging process, which acts as a preservative. While some people enjoy the salty flavour of feta, others may find it too salty and look for ways to reduce the salt content, such as by rinsing the cheese under water.
| Characteristics | Values |
|---|---|
| Saltiness | High |
| Salt content | Over 400 mg sodium per 100 calories |
| Salt reduction method | Rinsing under water |
| Taste | Salty, tangy, slightly acidic, mildly sour, fresh, refreshing |
| Texture | Creamy, crumbly, slightly grainy |
| Calories | 70-80 calories per 28 grams |
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What You'll Learn
Feta is packed in brine, which is a 7% salt solution
Feta is a traditional Greek cheese with a distinctive salty taste. It is often served in Greek salads or pastries, and is a popular ingredient in many recipes, adding a touch of Mediterranean flavour. Feta is typically made from sheep's milk or a mixture of sheep's and goat's milk. It is formed into large blocks and aged in brine, a 7% salt solution. This process gives feta its characteristic salty flavour and helps to preserve the cheese.
The salt in the brine acts as a preservative, preventing the growth of unwanted microorganisms. This high salt content is what gives feta its distinctive salty taste, which can be overwhelming for some. However, it is possible to reduce the saltiness of feta by rinsing the cheese under water. This simple trick can help to balance out the saltiness and make it more palatable for those who prefer a milder taste.
The ageing process for feta involves several weeks of maturation in brine at room temperature, followed by a minimum of two months in a refrigerated, high-humidity environment. This can be done in wooden barrels or metal vessels, with the traditional barrel ageing method imparting a unique flavour to the cheese. The containers are then shipped to supermarkets, where the cheese is cut and sold directly from the container or packaged in sealed plastic cups with some brine.
Feta is a popular cheese with a unique and bold flavour. Its salty taste is a key part of its appeal, and it is widely appreciated for its distinctive flavour and culinary versatility. However, for those who find the saltiness too intense, rinsing the cheese can help to reduce the salt content and make it more enjoyable.
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Feta is traditionally made from sheep or goat's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In fact, according to EU legislation and similar UK legislation, only cheeses produced in a traditional way in particular areas of Greece, using sheep's milk or a mixture of sheep's and goat's milk, can be called feta. The legislation also specifies that the maximum allowable goat milk content is 30%.
The practice of making cheese from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. In ancient Greece, cheese produced from sheep and goat milk was a common food and an integral part of Greek gastronomy. The first unambiguous documentation of preserving cheese in brine, a method still used today to preserve feta, appears in Cato the Elder's De Agri Cultura, which dates back to the 2nd century BC.
The biodiversity of the land, along with the special breeds of sheep and goats used for milk, gives feta its distinct aroma and flavour. Feta made with sheep's milk should have aromas of ewe's milk, butter, and yoghurt. In terms of taste, it should be tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.
While feta is traditionally made with sheep's or goat's milk, some modern versions may be made with cow's milk. For example, in the US, some brands like President, Kryssos, Odyssey, Krono, and Athena use cow's milk to make feta. However, it is important to note that according to some sources, feta made with cow's milk is not traditional feta cheese but rather a processed white cheese.
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Feta is one of the saltiest cheeses, with over 400mg of sodium per 100 calories
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is one of the saltiest cheeses, with over 400 mg of sodium per 100 calories. The salt content in feta is so high that it acts as a preservative, preventing the growth of unwanted microbes. In fact, feta is traditionally packed and aged in brine, which is a solution of 7% salt in water. This brine solution is crucial to giving feta its characteristic salty taste and creamy texture.
The saltiness of feta is part of its appeal, contributing to its distinct and bold flavour. However, some people may find the saltiness overwhelming. The good news is that there is a simple trick to reduce the saltiness of feta: rinsing it under water. This technique helps balance out the saltiness, resulting in a milder and more palatable taste.
Feta is a popular ingredient in many recipes, especially those with a Mediterranean flair. Its strong flavour adds a unique touch to dishes like Greek salads, pastries such as spanakopita ("spinach pie") and tyropita ("cheese pie"), and various grilled items. It is also commonly used in sandwiches, omelettes, and dips like the traditional Greek sauce made with Greek yoghurt, feta, and fresh herbs.
While feta is known for its saltiness, it also offers other interesting flavour notes. Its taste is often described as tangy, slightly acidic, and refreshing, with subtle hints of goat or sheep depending on the milk used. The texture of feta can vary from creamy to crumbly and grainy, depending on the production process and maturation time.
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Rinsing feta in water can reduce its saltiness
Feta is a soft cheese that is often stored in brine, a salty solution that helps to preserve the cheese by inhibiting the growth of unwanted bacteria. The salt in the brine also draws out excess liquid, helping to prolong the life of the cheese. However, this process results in feta cheese having a high salt content, which may be off-putting to some consumers.
If you find the taste of feta cheese too salty, there are a few methods you can try to reduce its saltiness. One popular method is to rinse the feta cheese under water. This may seem counterintuitive, but it is an effective way to balance out the saltiness and create a milder flavour. The Spruce Eats recommends briefly washing the cheese under water to reduce the saltiness while retaining the distinct taste of feta.
For a more comprehensive approach, you can try the following steps: First, drain the feta cheese from its original brine solution. Then, rinse the cheese under cold water for a few minutes. Next, immerse the feta in milk for at least three hours, or preferably overnight, making sure to keep it refrigerated during this process. Finally, give the cheese one last rinse under cold water and pat it dry with paper towels before serving. This method not only reduces the saltiness but also preserves the cheese's flavour and texture.
Alternatively, you can look for low-salt feta cheese options at specialty grocery stores. These varieties may have reduced salt content while still retaining the characteristic flavour of traditional feta. However, it's worth noting that some people believe the lower salt content negatively impacts the taste of the cheese. Ultimately, it's a matter of personal preference.
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Feta is a popular ingredient in Mediterranean dishes
Feta is a versatile ingredient, used in both hot and cold dishes. It can be crumbled or cubed and added to salads, such as a Greek salad with tomatoes, olives, and olive oil. It is also delicious grilled or baked, as in the popular phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). Feta is also used in sauces, such as a dip for grilled chicken and vegetable skewers, or as a topping for shortcrust pastry tarts.
The salty, tangy flavour of feta is a key part of its appeal, but sometimes it can be too salty. The saltiness of feta can be reduced by rinsing the cheese under water, which helps to balance out the salt content and gives the cheese a milder taste.
Feta has a long history in the Mediterranean, dating back to ancient times. It is one of the most emblematic cheeses of Mediterranean cuisine and is widely appreciated for its distinctive flavour and versatility.
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Frequently asked questions
Yes, feta is a salty cheese.
Feta is traditionally packed and preserved in brine, a solution of 7% salt in water, which gives the cheese its characteristic taste.
Rinse the feta under water or place it in a sealed container with milk for 1-2 days.
Feta has a bold, tangy, salty, and slightly acidic taste. It can also be mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.
Feta is made from sheep milk or a mixture of sheep and goat milk.
