Bushra Griffith
Feta is a Greek cheese with a distinctive aroma and flavour. It is a crumbly, creamy delicacy with a salty bite and bright, briny flavour. Feta is often used in Greek salads and pasta dishes, but can also be used in Italian dishes. Ricotta salata, a type of ricotta cheese made with sheep's milk, is considered to be the Italian version of feta and is often used in Italian dishes such as lasagna and crostini. Feta can also be used in Italian dishes such as pasta and salads, and as a topping for pizzas.
| Characteristics | Values |
|---|---|
| Origin of Feta Cheese | Greek |
| Italian Feta Cheese | Ricotta Salata, made from sheep's milk |
| Use in Italian Food | Used in pasta, pizza, salads, appetizers, cakes, sauces, and dips |
| Ideal Replacement | Parmesan cheese |
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What You'll Learn
Feta cheese is of Greek origin
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. Its flavour is tangy and salty, ranging from mild to sharp, and it has a crumbly texture with a grainy texture. Feta is formed into large blocks and aged in brine. The technology used to make feta is similar to that used by Greek shepherds in ancient Greece, which dates back to the 8th century BC. In the Odyssey, Homer describes how Polyphemus makes cheese and dry-stores it in wicker racks. While the name "feta" comes from the Italian word "fetta", meaning "slice", referring to how the cheese is sliced and placed in brine, the cheese itself is of Greek origin.
The European Union has declared that only Greece can use the term "feta" because the cheese's distinct aroma and flavour come from the fauna of certain Greek regions and the milk of a specific breed of Greek sheep and goats. Feta has been a protected designation of origin (PDO) in the European Union since 2002. The milk used to prepare feta is collected seasonally and must have a fat content of at least 6%. It can be prepared from pasteurised or unpasteurised milk, but colourants, preservatives, and other additives are never added.
Feta is a versatile cheese used in many Greek dishes, such as salads, pastries, sandwiches, omelettes, and grilled dishes. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. In Thessaloniki, a UNESCO City of Gastronomy, feta is a prominent ingredient in various dishes, including salads, pastries, and scrambled eggs.
Feta cheese is also used in Italian cuisine, where it is ideal for replacing Parmesan cheese. It can be crumbled on pasta with tomato sauce or zucchini or used in a salty cake, such as a tart with cherry tomatoes and feta. However, it is important to note that feta cheese is not of Italian origin, despite the Italian influence on the name.
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Feta can be used in pasta
Feta cheese is a Greek product, but its name is derived from the Italian word "fetta", meaning "slice". Feta is a versatile cheese that can be used in many pasta dishes. Its creamy texture and salty, briny flavour make it a great addition to pasta.
Feta can be used as a substitute for Parmesan. It can be crumbled over a classic pasta with tomato sauce, or zucchini can be added to this combination for a flavourful dish. Feta can also be baked with olive oil and tomatoes, and then tossed with pasta. This is a simple dish that can be served with a side salad or homemade breadsticks.
Feta can be added to a pasta salad, or baked into lasagna. It can be tossed with spaghetti to create a creamy sauce. For a Greek-inspired dish, feta can be combined with spinach, tomato, and penne pasta. This can be served warm or cold.
Feta also works well with shrimp and pasta. It can be used in a ravioli pasta with a spinach and pine nut filling. For a simple, colourful dish, feta can be added to pasta with cherry tomatoes, bell peppers, and spinach. This can be served as a meatless main or a side dish.
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Feta is used in salads
Feta is a Greek cheese with a distinct aroma and flavour. It is often used in salads, such as the Greek salad, which combines cucumbers, tomatoes, olives, peppers, and feta, dressed with olive oil, vinegar, garlic, oregano, salt, and pepper. The salty and creamy texture of feta adds a refreshing taste to the salad, making it a perfect summer dish.
Feta is also used in other salad variations, such as the Mediterranean lentil salad with chopped veggies and a light dressing. Feta provides a creamy, salty, and tangy edge to this salad, making it a perfect side dish for summer barbecues.
Another salad recipe that uses feta is the chickpea, beet, and feta salad, which blends the earthy sweetness of beets with the creamy richness of feta, tied together with a zesty lemon-garlic dressing. Feta also pairs well with fruits and vegetables, as seen in a summer salad with watermelon, feta, and mint, which takes just 20 minutes to prepare.
Feta can also be used in a simple spinach salad with strawberries and walnuts, dressed with a balsamic vinaigrette. The salty feta adds a nice contrast to the sweetness of the strawberries, creating a well-balanced dish.
The versatility of feta cheese makes it a popular choice for salads, adding a creamy texture and a tangy flavour that enhances the overall taste and refreshes the palate.
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Ricotta salata is an Italian feta
Feta is a Greek cheese with an Italian name. The term "feta" comes from the Italian word "fetta", which means "slice", referring to how the cheese is sliced and then placed in brine. Feta is often used in Italian dishes, such as pasta, where it can replace Parmesan.
Ricotta salata is a variety of ricotta that is salted and aged, while regular ricotta is fresh and soft. Ricotta salata is made with sheep's milk, whereas regular ricotta is made with cow or buffalo milk. The salted variety is pressed to release moisture and then aged for a minimum of 2 months, resulting in a crumbly, slightly dry texture. It is often called the Italian feta due to its salty bite and similarity in texture to feta cheese. It can be grated, shaved, or crumbled, making it a versatile ingredient that can be used in dishes such as salads or grilled fruits and vegetables.
Ricotta salata is produced in southern Italy, specifically in the regions of Lazio and Basilicata. In Lazio, it is made from the whey obtained during the production of Pecorino Romano, while in Basilicata, it can also be made from goat whey. The cheese is formed into a wheel and aged for several months, giving it a firmer texture than regular ricotta. The flavour is slightly saltier, with a nutty tang that develops during the aging process.
BelGioioso Ricotta Salata is an example of a well-known ricotta salata cheese. It is crafted from fresh local milk and aged for 30 days, resulting in a semi-firm cheese with a smooth, white appearance. It has a mild, nutty, and salty flavour that pairs well with fresh fruit, grilled vegetables, pasta, and light wine.
In summary, ricotta salata is a salted and aged version of traditional Italian ricotta cheese. It is often called the Italian feta due to its salty flavour and similar texture. It is a versatile cheese that can be used in a variety of dishes, and its production is concentrated in southern Italy.
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Feta is used in flatbreads
Feta flatbreads are a delicious and simple dish that can be served as an appetizer, a side, or a snack. The flatbreads are easy to make and can be prepared in advance, then fried off when needed. They can also be frozen and then toasted before serving. The dough is a basic mixture of flour, baking powder, salt, milk, eggs, and oil, with shredded mozzarella and crumbled feta folded in. The feta adds a distinctive tangy flavour and a soft, creamy texture. The flatbreads can be topped with sesame seeds and served in small squares—a perfect appetizer.
Feta flatbreads are versatile and can be adapted to suit different tastes. The feta can be swapped out for goat's cheese, ricotta, or a vegan cheese. The creamy element can be provided by ricotta, mascarpone, or Greek yoghurt. The flatbreads can be stuffed with spinach and garlic, or mint for a fresh flavour.
Feta is a Greek brined white cheese, traditionally made from sheep's milk, or a mixture of sheep and goat's milk. It has a crumbly texture and a distinctive aroma and flavour. While the name is Italian, derived from the word "fetta", meaning "slice", the European Union has declared that only Greece can use the term "feta" due to its distinct aroma and flavour, which comes from the fauna of certain Greek regions and the milk of a specific breed of Greek sheep and goats.
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Frequently asked questions
Feta cheese is typically Greek, but it can be used in Italian dishes.
Feta is a crumbly, creamy cheese with a salty bite.
Feta is traditionally made from the milk of Greek sheep and goats.
Feta can be used in place of Parmesan to flavour Italian dishes such as pasta, pizza, and salads. It can also be baked with Italian tomatoes, olives, and herbs as a game-day appetiser.
Ricotta salata is an Italian alternative to feta. It is a salted and aged version of the soft, fresh ricotta made from cow or buffalo milk.
