Feta Cheese: Cow Or Goat's Milk?

Feta is a Greek cheese traditionally made from sheep's milk or a combination of sheep's and goat's milk. However, feta produced outside of Greece and the European Union may also be made with cow's milk. In the EU, feta is protected by a protected designation of origin regulation, which ensures that any product labelled as feta contains at least 70% sheep's milk and no more than 30% goat's milk. This regulation does not apply outside of the EU, so feta produced in the US and other countries can be made with cow's milk or a combination of different types of milk.

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Feta cheese in the EU is made from sheep and/or goat's milk

Feta cheese is a Greek staple, traditionally made from sheep's milk or a combination of sheep's and goat's milk. It is a white cheese with a creamy mouthfeel, cured in brine, and is often enjoyed in salads, sandwiches, or as a table cheese. While feta in the EU is made from sheep and/or goat's milk, the same does not hold true for feta produced outside the EU.

In the European Union, feta cheese is protected by the Protected Designation of Origin (PDO) regulations, which specify that feta must contain at least 70% sheep's milk and no more than 30% goat's milk. These regulations ensure that feta produced in the EU adheres to specific standards and traditions. This protection, however, does not extend to feta produced and sold outside the EU, including in the United States.

In the US, feta cheese may be made from cow's milk or a combination of different types of milk. This is due to the lack of adherence to European naming and labelling conventions in the US, where the term “traditional” does not carry the same significance as in the EU. As a result, consumers in the US may find “traditional feta” made from cow's milk, which differs from the traditional Greek feta.

To ensure that you are purchasing authentic Greek feta cheese, it is important to read the packaging labels carefully. If the feta is produced in Greece or the designated regions of Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, the Peloponnese peninsula, and the island of Mytilini (Lesvos), it is likely made from sheep's milk or a combination of sheep's and goat's milk. Additionally, the ingredient list on the packaging should specify the type of milk used, with cow's milk often simply listed as "milk" and other animal milk sources named specifically.

While the use of cow's milk in feta production may be suitable for most consumers, it is important to note that those with lactose intolerance may find goat's milk feta easier to digest due to the difference in casein/proteins (A1 in cow's milk and A2 in goat's milk). Therefore, understanding the source of milk used in feta cheese is not only a matter of tradition and taste but also has health implications for some individuals.

Feta cheese outside the EU may contain cow's milk

Feta cheese is a Greek staple made by adding lactic acid bacteria to milk to separate and cure curds. Traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, in the US and other countries outside the EU, feta may contain cow's milk or a combination of other types of milk.

In 2005, after 16 years of debate, the EU's highest court awarded Greece exclusivity of the name "feta". This means that feta produced and sold in the EU must contain at least 70% sheep's milk and no more than 30% goat's milk. These regulations are enforced by the Protected Designation of Origin (PDO) indication, which specifies that feta can only be produced in certain regions of Greece.

Outside of the EU, feta cheese may be made from cow's milk. For example, some popular Canadian and American feta cheeses are produced from cow's milk. This is because the PDO is not applicable outside of Europe, and other countries do not always respect European naming and labelling conventions. As a result, consumers in non-EU countries may need to closely read packaging labels and ingredient lists to determine the type of milk used in feta cheese.

The inclusion of cow's milk in feta cheese can be a concern for individuals with lactose intolerance, as cow's milk contains casein/protein A1, which is more difficult to digest than the A2 protein found in goat's milk. Additionally, the use of cow's milk can affect the taste of feta, with some preferring the sharper bite of traditional feta made with sheep's and/or goat's milk.

US labelling rules and how to identify cow's milk feta

In the US, there are no specific labelling rules for feta cheese. This means that any product can be labelled as "traditional feta" or feta-style cheese. As a result, it is common to find feta made from cow's milk in the US, which differs from the traditional feta made in Greece.

To identify if a feta cheese is made from cow's milk in the US, you can look for the following indicators:

• Check the ingredients list: If it simply lists "milk" without specifying the animal source, it is likely cow's milk. If it is made from a different animal's milk, such as sheep or goat, the label will usually specify.
• Look for pictures or icons: Sometimes, the packaging may include a small picture or outline of a cow, indicating that the feta is made from cow's milk.
• Consider the country of origin: Traditional Greek feta is made with sheep's milk or a mixture of sheep and goat's milk. If the feta is imported from Greece or produced according to traditional methods, it is less likely to be made with cow's milk.
• Compare prices: Cow's milk feta is often cheaper than sheep or goat's milk feta, so comparing prices between different brands or varieties may provide an indication of the milk source.
• Check for certifications: Authentic Greek feta may have certifications or labels indicating protected designation of origin (PDO) status. This suggests that it is made with sheep's milk or a combination of sheep and goat's milk.

It is important to note that while cow's milk feta is common in the US, traditional Greek feta, recognised by the EU as a protected designation of origin product, is made with specific percentages of sheep's and goat's milk. This traditional feta has a unique tangy, salty, and mildly sour taste with a creamy texture and aromas of ewe's milk, butter, and yoghurt.

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Feta cheese production process and requirements

Feta cheese is a Greek specialty and is considered one of the oldest cheeses in the world. Its origin dates back to the Byzantine Empire, and it has been associated with Crete, located in present-day Greece. According to Greek mythology, the Cyclops Polyfimos was the first to prepare it.

Feta is typically white in colour, with a tangy and salty flavour, and a soft to semi-hard texture. It is a crumbly cheese that can be frozen or aged in a salt brine. Freezing feta causes it to become more crumbly, while ageing it in brine enhances its flavour over time. To prevent the cheese from drying out and souring, it must be kept completely submerged in brine.

Feta cheese can be made using pasteurized or raw sheep's milk, goat's milk, cow's milk, or a blend of these milks. In the United States, feta-style cheese is commonly produced using cow's milk, but the quality may vary. According to Greek sources, traditional feta cheese is made with sheep's milk or a combination of sheep's and goat's milk. Modern standards, regulated by Protected Designation of Origin (PDO) status, permit the blending of sheep's milk with up to 30% goat's milk.

The process of making feta cheese is relatively simple and can be done with minimal ingredients and equipment. Here is a step-by-step guide:

• Add rennet and casein to pasteurized or raw milk.
• Once the milk thickens, separate the curd and drain the excess whey.
• Press the curd into moulds.
• Cut the cheese into smaller blocks.
• Salt and dry the blocks for two days.
• Submerge the blocks in brine for ageing, typically for one week to several months.

It is important to note that if pasteurized milk is used, calcium chloride should be added before adding the rennet to ensure a successful outcome. Additionally, maintaining the brine's acidity similar to that of the cheese is crucial to prevent “dissolving feta”, where the cheese dissolves into the brine during ageing.

Feta cheese history and origins

Feta is a Greek cheese that is an integral part of Greek cuisine and culture. It is a white, crumbly cheese aged in brine, with a tangy, salty, and creamy flavor. Its roots can be traced back to ancient Greece, with the first documented reference appearing in Homer's Odyssey, where Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops. According to Greek mythology, the Cyclops is considered the grandfather of feta cheese, and the gods sent Aristaios, the son of Apollo, to teach Greeks the art of cheesemaking.

The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea. It is believed that feta cheese emerged after the early domestication of animals, likely from fermented milk transported in animal stomachs. Historians suggest that milk began to ferment while being transported in the stomach of a goat or sheep, and shepherds noticed that the new product lasted much longer than fresh milk, leading to the discovery of cheese.

In ancient Greece, cheese produced from sheep and goat milk was a common food, and it continues to be an integral component of Greek gastronomy today. The word "feta" means slice or slab in Greek, referring to the tradition of slicing up cheese and placing it in barrels, which is still practiced today. Brining is an essential part of what makes feta unique, and it is traditionally made with sheep's milk, although up to 30% of the milk can come from goats.

In terms of its production process, feta cheese is made by adding lactic acid bacteria to milk to initiate fermentation. Rennet enzymes are then added to separate solid milk curds from the whey. The curds are cut into small blocks, salted, and placed into containers for aging. Finally, the feta blocks are transferred into containers with liquid salty brine, where they continue to age for at least two months.

While traditional feta cheese from Greece is made with sheep's milk or a combination of sheep and goat milk, the cheese produced outside the European Union (EU) may contain cow's milk or a combination of different types of milk. Since 2002, feta has been a Protected Designation of Origin (PDO) product within the EU, ensuring that only cheeses produced in specific regions of Greece using traditional methods can be labeled as feta.

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