Kamil Perry
Feta cheese is a popular ingredient in many dishes, and its unique texture and flavour can enhance a variety of recipes. Feta is typically cured and sold in brine, a mixture of salt and water, which gives it a distinctive tangy taste and creamy, crumbly texture. The brine also acts as a preservative, keeping the cheese soft, fresh and safe to consume for longer. While some consumers may find the idea of wet cheese unappealing, the presence of brine is an indicator of higher-quality feta. This is in contrast to pre-crumbled or vacuum-sealed feta, which tends to be drier, blander, and less tart. The type of feta, its packaging, and the curing process all play a role in determining the cheese's texture and flavour, making it an intriguing culinary ingredient.
| Characteristics | Values |
|---|---|
| Texture | Smooth, creamy |
| Taste | Sharp, tangy, salty, briny, milky, mild, peppery |
| Colour | White |
| Packaging | Sold in brine, a mixture of salt and water |
| Quality | Feta in brine is considered higher quality |
| Type | Greek, French, Bulgarian |
| Ingredients | Sheep's milk, goat's milk |
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What You'll Learn
Feta cheese is cured, kept and sold in brine
Feta cheese is cured, kept, and sold in brine, a mixture of salt and water. The brine intensifies the flavor, keeping the feta soft, fresh, and safe, while also improving its lifespan. Feta in brine is considered higher-quality cheese. The brine that the feta is floating in can be used to brine poultry, make sauces and dressings, or add a salty seasoning to whatever is being cooked.
Feta cheese can be purchased at a specialty cheese shop or a farmer's market. If you buy feta at a cheese shop or deli, you can ask that they include the brine when it is packaged. If you buy feta without the brine, you can make your own by combining one teaspoon of kosher salt for every cup of water. The feta should be entirely submerged in the liquid to limit its exposure to air, which would otherwise cause it to dry out and turn sour.
If you buy feta in brine, you can maintain the brine by replacing the water. If you want to emulate the brine, use a solution of one part kosher salt dissolved in one part water. Feta cheese can be kept in an airtight container and stored in the refrigerator.
If you want to suppress the briny flavor of the feta, soak your block in a mixture of half water and half milk for about an hour before eating.
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Brine improves the taste, texture, and shelf life of feta
Feta cheese is a white, brined cheese that is typically salty, tangy, sharp, and lemony. It is cured in brine, a mixture of salt and water, and is often sold in it. The presence of brine intensifies the flavour of the cheese, keeping it soft, fresh, and safe, while also improving its lifespan.
Feta cheese is available in varying degrees of quality. The higher-quality feta is considered to be the one that comes in brine, while the lower-quality variety is shredded or crumbled without brine. The former is usually sold in a plastic container full of salt water, while the latter is vacuum-sealed or pre-crumbled.
Brine-cured feta has a smoother and creamier texture, a sharper and tangier taste, and a longer shelf life. The brine keeps the cheese submerged in liquid, limiting its exposure to air, thereby preventing it from drying out and turning sour. The cloudy, tangy, slightly acidic liquid can also be used in cooking, such as for brining poultry or making sauces and dressings.
If you buy feta cheese without brine, you can make your own by combining one teaspoon of kosher salt for every cup of water. This mixture should be enough to completely submerge the feta cheese. When storing, keep the feta in an airtight container.
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Feta without brine is considered lower quality
Feta cheese is a white, brined cheese that is cured and sold in brine, a mixture of salt and water. The brine is essential to the curing process as it intensifies the flavour of the cheese, keeping it soft, fresh, and safe, while also improving its lifespan. Feta cheese can be expensive, so it is important to get the most out of your purchase.
Feta cheese that is sold without brine will have a very short shelf life and will likely be dry, bland, and less tart than it should be. The dryness of the cheese will also make it harder to crumble. The brine is also a delicious ingredient on its own, as it can be used to brine poultry, make sauces and dressings, or add a salty seasoning to your cooking.
If you buy feta cheese without brine, you can make your own by combining one teaspoon of kosher salt for every cup of water, until you have made enough to submerge the feta entirely. However, homemade brine will not be as effective as the brine that the cheese is cured in.
Therefore, it is recommended to buy feta cheese in brine, as it will be of higher quality and have a better texture, taste, and shelf life. The brine will also make it easier to crumble the cheese. When storing, keep the feta in an airtight container to maintain freshness and prevent drying out.
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Feta is Greek, but there are French and Bulgarian varieties
Feta is a Greek cheese, with a history of being made in the country for thousands of years. In fact, it is said that feta is described in Homer's Odyssey. It is a Protected Designation of Origin (PDO) product, and according to European Union law, the only true feta is made in Greece. However, this has not stopped its production in other parts of the world, including France and Bulgaria.
French feta is typically made with sheep's milk, although some goat's milk feta is also produced in the country. The sheep's milk variety is mild and creamy, while the goat's milk variety is drier and tangier. French feta is the least salty of the three varieties.
Bulgarian feta is also made from sheep's milk, giving it a creamier texture. However, the saltiness of Bulgarian feta can vary, and it sometimes has a grassy or "sheepy" flavor mixed with a yeasty, tangy finish. Bulgarian feta is slightly saltier than French feta.
Greek feta primarily uses sheep's milk but can also be made with up to 30% goat's milk. It is known for its saltiness and tangy flavor.
The type of milk used and the region of production influence the flavor and texture of feta cheese. While the basic characteristics of feta remain the same, slight variations in salt content, tanginess, and creaminess can be found across the French, Bulgarian, and Greek varieties.
Feta is often sold in brine, which is considered a sign of higher quality. The cheese is semi-soft, crumbly, and creamy, with a distinctive salty and tangy flavor.
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Feta is usually made from sheep's milk, with some goat's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The use of cow's milk in feta production is relatively uncommon and is often considered lower quality. In the United States, for example, feta made from cow's milk is typically found in supermarkets due to its cheaper cost. However, this type of feta is not considered authentic by some sources.
According to European Union legislation, only cheeses produced in specific areas of Greece and made from sheep's milk or a mixture of sheep's and goat's milk can be labelled as feta. This legislation, known as Protected Designation of Origin (PDO), ensures that feta adheres to traditional production methods and geographical origins. The PDO requirements for feta include a maximum moisture content of 56%, a minimum fat content in dry matter of 43%, and a pH range of 4.4 to 4.6.
High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. It is characterised by a tangy, slightly salty, and mildly sour taste with a spicy finish. The biodiversity of the land and the breeds of sheep and goats used for milk contribute to the unique aroma and flavour of feta cheese.
Feta is often sold in blocks and aged in brine, which is a solution of salt and water. This brining process contributes to the moisture content and tangy flavour of the cheese. Feta dries relatively quickly, even when refrigerated, so it is important to store it in brine or lightly salted milk if it will be stored for longer than a week.
Feta made with sheep's milk or a combination of sheep's and goat's milk is considered the traditional and authentic way of producing this Greek cheese. The use of cow's milk in feta production is a more modern and cost-effective approach, but it may not deliver the same flavour and quality as traditional feta.
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Frequently asked questions
Feta cheese is cured in brine, a mixture of salt and water, and is often sold packaged in brine. The cheese will be wet if it is sold in brine. Feta cheese that is not sold in brine will be dry and crumbly.
Feta cheese is cured and sold in brine because the brine intensifies the flavor, keeps the feta soft and fresh, and improves its lifespan.
If you buy feta cheese without brine, you can make your own brine by dissolving one part kosher salt in one part water.
