Frederic Melton
Feta cheese is a popular ingredient in many dishes, but is it sweet or savoury? Feta is typically described as tangy and salty, with a crumbly texture. However, the taste of feta varies depending on its ingredients and how it is made, cured, stored, and served. For example, baking feta enhances its sweet, citrus notes, while pairing it with sweet ingredients like honey or maple syrup can also bring out its sweetness.
| Characteristics | Values |
|---|---|
| Taste | Tangy, salty, sweet, citrusy, sour, mild, creamy, sharp, briny |
| Texture | Crumbly, creamy |
| Type of milk used | Sheep, goat, cow |
| Curing | Cured or aged in brine |
| Recipes | Baked feta, fried feta, roasted sweet potatoes with feta, spinach and feta pizza, Bulgarian Banitsa, saganaki, todorokites |
Explore related products
What You'll Learn
Feta cheese is salty and tangy
Feta cheese is a salty and tangy cheese that is often cured or aged in brine, giving it its distinctive flavour. The taste of feta varies depending on where and how it is made, stored, cured, and served. For example, feta made from sheep or goat's milk tends to have a more robust and gamey flavour, while cow's milk feta is known for its delicate and creamy texture.
Feta cheese is a popular ingredient in many dishes, such as salads, quiches, and pastries. It is also commonly used in Mediterranean and Greek cuisine, where it is often served with baked vegetables like sweet potatoes, tomatoes, or potatoes. The combination of sweet vegetables and tangy feta creates a delicious flavour profile that makes these dishes so appealing.
The versatility of feta cheese extends beyond savoury dishes. When paired with phyllo pastry and honey, the sharpness of feta is toned down, resulting in a delightful dessert similar to cheesecake. Baked feta is another way to enjoy this cheese, as the gentle heat enhances its sweet, citrus notes. It can be served as a starter or paired with spices like chilli, paprika, fennel, or cumin for a more robust flavour.
Feta cheese is also an excellent choice for stuffing baked vegetables. Its high melting point allows it to retain its shape, moisture, and freshness even when deep-fried. Fried feta, commonly known as "saganaki" in Greece, is often served with a marina or chilli dipping sauce. The versatility of feta cheese makes it a popular ingredient in various dishes, from appetizers to desserts.
While feta cheese is traditionally salty, some people may find its saltiness overpowering. To reduce the saltiness, one can rinse the feta, allow it to drain, and then soak it in milk for a day or two. This process helps mitigate the saltiness while preserving the tangy and distinctive flavour of feta cheese.
The Best Way to Thaw Feta Cheese
You may want to see also
Baked feta tastes sweet
Feta cheese is typically characterised by its salty and tangy taste, which is owed to the fact that it is cured or aged in brine. The cheese is also known for its crumbly texture. However, baked feta tastes sweet.
The process of baking feta enhances its sweet, citrus notes. Baking the cheese also makes it tender, and the gentle heat brings out its natural sweetness. Baked feta is a versatile dish, and can be served as a starter with olive oil or seasoned with spices like chilli, paprika, fennel, or cumin. It can also be baked with sweet peppers as an appetizer or stuffed into baked vegetables like tomatoes, potatoes, and zucchini.
Feta's taste varies based on its ingredients, production methods, and curing and aging processes. For instance, sheep's milk feta has a sharper, more robust, gamey flavour, while cow's milk feta is milder, delicate, and creamy.
Feta is a versatile cheese that can be used in both savoury and sweet dishes. It pairs well with sweet potatoes, enhancing the dish with its salty-sweet combination. Feta can also be added to pizzas, crumbled over spinach, or combined with phyllo pastry and honey to make a cheesecake, showcasing its ability to cross over into dessert territory.
Baked feta's sweetness is a delightful contrast to its typically salty and tangy reputation, offering a unique twist to this beloved cheese.
Feta Cheese: Carbohydrate or Not?
You may want to see also
Feta is made from sheep, goat or cow's milk
Feta is a Greek brined white cheese that is made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and slightly grainy, formed into large blocks and aged in brine. The use of sheep's milk or a combination of sheep's and goat's milk gives feta its distinctive tangy, salty, and mildly sour taste, with a spicy finish.
Feta made from sheep's milk tends to have a more robust and gamey flavor, while feta made from cow's milk is delicate and creamy. The taste of feta varies depending on where and how it is made and stored, how long it is cured, and how it is served. For example, baking feta enhances its sweet, citrus notes, making it a great standalone starter or appetizer when paired with olive oil or spices. Feta is also commonly served with roasted sweet potatoes, as a salad topping, or as a stuffing for baked vegetables.
In the United States, most cheeses sold as feta are made from cow's milk. However, according to EU legislation and similar laws in other countries, only cheeses produced in specific regions of Greece using sheep's milk or a blend of sheep's and goat's milk can be labeled as feta. This legislation ensures that feta has a protected designation of origin, preserving the traditional production methods and geographical characteristics that give Greek feta its unique flavor and aroma.
To identify if a feta cheese is made from sheep's or goat's milk, look for an indication of "made from goat (or sheep) milk" on the packaging. If it does not explicitly mention goat or sheep milk, it is likely made from cow's milk and is not authentic feta.
Feta Cheese: Healthy or Harmful?
You may want to see also
Explore related products
It's cured or aged in brine
Feta cheese is typically cured or aged in a brine solution, which is a salty, water-based mixture. This process is important for developing the characteristic taste and texture of feta and also helps to preserve the cheese. Brining feta imparts a salty flavor, but it is not a sweet-tasting cheese. The brining process also affects the texture, giving feta its firm, yet crumbly structure.
Brining is a common technique used in cheese production, and the length of time spent in the brine solution can vary depending on the desired outcome. For feta, the brining process can last from a few days to several weeks. During this time, the cheese absorbs salt from the brine, which not only enhances flavor but also acts as a natural preservative, inhibiting the growth of harmful bacteria.
The brine solution is typically made up of water and salt, with the salt concentration being a key factor in the brining process. The ratio of salt to water can vary, but it is crucial for achieving the right level of saltiness in the cheese. A higher salt concentration will result in a saltier cheese, while a lower concentration will produce a milder flavor.
Besides salt, the brine solution may also contain other ingredients that contribute to the flavor and appearance of the feta. Some producers might add spices, herbs, or even a small amount of vinegar to the brine. These additional ingredients can impart subtle flavors to the cheese, enhancing the overall taste profile.
The brining process not only affects the flavor and texture of feta but also influences its appearance. Feta cheese is known for its distinctive cubic or block-like shape, and the brining process helps to firm up the cheese, allowing it to hold this shape. The brine also promotes the formation of a natural rind on the surface of the cheese, which can vary in thickness and texture depending on the specific brining conditions.
In summary, the brining process is essential in the production of feta cheese, as it contributes to the development of its unique flavor, texture, and appearance. By curing or aging feta in brine, cheese makers ensure that this popular variety stands out on the basis of its salty taste, firm yet crumbly texture, and distinctive shape and rind.
Cutting Feta Cheese: Perfect Cubes, Easy Steps
You may want to see also
Feta is a versatile cheese
Feta is often used in salads, crumbled over the top to add a salty, tangy flavour. It can also be used in cold soups and pasta dishes, such as rigatoni with sausage, beans, and greens. Greek feta, in particular, is known for its briny, tangy, and sharp flavour, making it a popular choice for these types of dishes.
Baked feta is another popular way to enjoy this cheese. Baking enhances the sweet, citrus notes of feta, and it can be served as a starter or appetizer with olive oil and spices. Baked feta can also be used as a stuffing for vegetables, such as tomatoes, potatoes, or zucchini. Fried feta is another option, with pan-fried feta known as saganaki and deep-fried feta called todorokites.
Feta is also a common ingredient in pastries, such as the Greek spanakopita, which combines feta and spinach, and boreg, a similar pastry found in Bulgaria and Turkey. Feta can even be used in desserts, such as Bulgarian Banitsa, where the sharpness of the cheese is toned down when combined with phyllo pastry and honey, creating a cheesecake-like dish.
For those looking for a lighter substitute, "salad cheese" or "imitation feta" made from cow's milk or a mixture of cow and goat's milk is an option. This variety is sweeter and milder than traditional feta, with a smoother and creamier texture.
Overall, feta is a versatile cheese that can be used in a wide range of dishes, from salads and pastries to baked goods and desserts. Its distinctive flavour and texture make it a popular ingredient in international cuisines.
The Aging Process of Feta Cheese
You may want to see also
Frequently asked questions
Feta cheese is typically described as tangy and salty, rather than sweet. However, baking feta can enhance its sweet, citrus notes.
Feta cheese has a distinctive taste and is described as tangy, salty, and zesty. It is cured or aged in brine, which contributes to its saltiness. Feta made from sheep or goat's milk has a more robust, gamey flavor, while cow's milk feta is milder, delicate, and creamy.
Feta cheese is commonly used in Greek dishes such as spanakopita, a pastry filled with spinach and feta. It is also delicious in baked dishes, such as baked vegetables stuffed with feta or fried feta appetizers. Feta can be crumbled over salads, sprinkled on cold soups, or added to pizzas. It pairs well with sweet potatoes, creating a salty-sweet combination.
If you are looking for a milder, sweeter alternative to feta cheese, you can try ricotta or salad cheese (also known as "imitation feta"). Queso fresco is another option that is springy, moist, and has a tangy kick to it.
