Kamil Perry
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavour. Feta is a popular ingredient in salads, pastries, and sandwiches, and pairs well with olive oil, olives, and herbs. While feta-like cheeses made with cow's milk exist, true feta is made with sheep's milk, giving it a unique flavour and texture.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, dense yet smooth, semi-firm, creamy |
| Taste | Tangy, salty, mildly sour, spicy, sweet |
| Aroma | Ewe's milk, butter, yoghurt |
| Colour | White |
| Moisture Content | 52.9% |
| Fat Content | 26.2% |
| Protein Content | 16.7% |
| Salt Content | 2.9% |
| pH | 4.4 |
| Preservation | Stored in brine or lightly salted milk |
| Pairings | Olives, tomatoes, cucumbers, crusty bread, cornichons, peaches, red bell peppers, watermelon |
Explore related products
What You'll Learn
- Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk
- Feta is tangy, salty, and crumbly, with a slightly grainy texture
- Sheep milk feta has a rich and creamy texture, while feta made with goat's milk is less creamy
- Feta originated in Greece and has been produced there since the 8th century BC
- Feta is a versatile cheese that can be used in salads, pastries, sandwiches, and many other dishes
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk
Feta is characterised by its tangy, salty, and mildly sour flavour, with a creamy texture and small or no holes. It is formed into large blocks and aged in brine, which gives it its distinctive taste. The cheese is also known for its crumbly texture, which makes it versatile in the kitchen. It can be crumbled over salads, soups, eggs, or roasted vegetables, or used as a filling for pastries or sandwiches.
The production of feta is highly regulated, and the name "feta" is protected by the European Union. According to EU legislation, only cheeses produced in specific regions of Greece, using sheep milk or a blend of sheep and goat milk, can be labelled as feta. The blend must include no more than 30% goat milk, and the cheese must meet specific standards for moisture, fat, protein, salt, and pH levels.
The unique flavour of feta is influenced by the diet of the sheep, as well as the geographical factors of the production region. It is often paired with olive oil, olives, and aromatic herbs such as oregano. When served on a cheese board, it can be accompanied by cornichons, sundried tomatoes, or sweet fruits like peaches and watermelon to complement its salty taste.
Feta cheese is perishable and should be stored properly to maintain its freshness. It is typically shipped and stored in brine to preserve its flavour and texture. When stored in the refrigerator, feta can last several days, but it is recommended to consume it fresh and follow the "best by" date on the packaging.
Feta Cheese: A Protein-Rich Superfood?
You may want to see also
Feta is tangy, salty, and crumbly, with a slightly grainy texture
Feta is a tangy, salty, and crumbly cheese with a slightly grainy texture. It is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. The taste of feta can vary from mild to sharp, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. The degree of tang can also depend on the diet of the sheep, as the flavours of what they eat can effectively season their milk.
Feta is a versatile cheese that can be used in many dishes. It is often used in salads, such as Greek salad, and in pastries, such as the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked, grilled, or as part of a sandwich or omelette. Feta is a great addition to pizzas and flatbreads and can even be baked into a tart. It is also commonly paired with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
The texture of feta is dense yet smooth, and it becomes softer as it ages. High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. Feta is a semi-hard cheese that crumbles well and tends to be salty. It dries relatively quickly even when refrigerated and should be stored in brine or lightly salted milk if kept for longer than a week.
Sheep's milk feta is a rich and tangy cheese with a slightly creamy texture. It is perfect for crumbling over salads, soups, eggs, or roasted vegetables. It is a versatile addition to any kitchen and can be paired with fresh tomatoes, cucumbers, olives, and crusty bread for a Mediterranean-inspired dish.
Feta Cheese and Kosher: What's the Verdict?
You may want to see also
Sheep milk feta has a rich and creamy texture, while feta made with goat's milk is less creamy
Feta is a Greek brined white cheese that is traditionally made with sheep's milk or a blend of sheep's and goat's milk. The cheese is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavour. While there are variations of feta made with other types of milk, such as cow's milk, true feta, as defined by the European Union, must be made with at least 70% sheep's milk. The remaining 30% can be goat's milk.
Sheep milk feta has a rich and creamy texture due to the high butterfat content in sheep's milk. It has a dense yet smooth texture that sets it apart from other types of feta. The flavour of sheep milk feta is also unique, with notes of fruit, grass, barnyard, and earth. This variety of feta is perfect for enjoying on its own or as an ingredient in various dishes. Its creamy texture makes it ideal for crumbling over salads, soups, eggs, or roasted vegetables, adding a luxurious mouthfeel and enhancing the overall taste experience.
On the other hand, feta made with goat's milk has a slightly different character. While still crumbly and tangy, it tends to be less creamy and rich in texture compared to sheep milk feta. Goat's milk feta has a sharper and more pronounced flavour profile. The lower butterfat content in goat's milk contributes to its less creamy nature. This variety of feta is excellent for those who prefer a more assertive cheese experience. It pairs well with fresh Mediterranean ingredients such as tomatoes, cucumbers, olives, and crusty bread.
The difference in texture and flavour between sheep milk feta and goat's milk feta can be attributed to the unique qualities of the milk produced by each animal. Sheep's milk is naturally higher in butterfat, resulting in a richer and creamier feta. Goat's milk, on the other hand, has a lower butterfat content, leading to a less creamy texture and a sharper taste. These distinct characteristics allow cheese enthusiasts to choose their preferred variety based on their taste preferences and desired culinary applications.
In summary, sheep milk feta offers a rich and creamy sensory experience, while feta made with goat's milk presents a less creamy and more tangy alternative. Both varieties have their own unique qualities and are valued for their distinct contributions to the world of cheese. The versatility of feta, regardless of its milk source, makes it a beloved and widely used ingredient in cuisines around the globe.
Feta Cheese: Friend or Foe for Vegetarians?
You may want to see also
Explore related products
Feta originated in Greece and has been produced there since the 8th century BC
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and slightly grainy, with a tangy, salty, and mildly sour flavour. Feta originated in Greece and has been produced there since the 8th century BC. The earliest documented reference to cheese production in Greece dates back to this period, and the technology used to make cheese from sheep and goat milk is similar to the methods used by Greek shepherds today to produce feta.
The production of feta first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to other countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, only cheese produced in specific regions of Greece, including Macedonia, Thrace, Epirus, Thessalia, and Mainland Greece, can be labelled as feta, according to EU legislation.
Feta is typically formed into large blocks and aged in brine. It has a creamy texture and aromas of ewe's milk, butter, and yoghurt. The degree of tanginess in feta can vary depending on the diet of the sheep, as the flavours of the milk can be influenced by the animals' feed. This is one of the reasons why the EU court ruled that Greece "owns" feta cheese.
Feta is a versatile cheese used in a variety of dishes. It is commonly used in salads, such as Greek salad, and pastries like spanakopita (spinach pie) and tyropita (cheese pie). It can be served with olive oil or olives, sprinkled with herbs such as oregano, or grilled and added to sandwiches, omelettes, stuffed peppers, or savoury pastries. Feta is a popular cheese known for its distinct flavour and the many ways it can be used in cooking and garnishing.
The Best Way to Crumble Feta Cheese
You may want to see also
Feta is a versatile cheese that can be used in salads, pastries, sandwiches, and many other dishes
Feta is a versatile cheese with a rich history that dates back to the 8th century BC. It is a Greek brined white cheese made from sheep's milk or a blend of sheep's and goat's milk, with a tangy, salty, and mildly sour flavour. Its versatility stems from its crumbly texture and distinct taste, making it a perfect addition to various dishes.
Feta is an excellent choice for salads, where it can be crumbled over greens, vegetables, or grains to add a salty, tangy kick. It pairs well with fresh ingredients such as tomatoes, cucumbers, olives, and crusty bread for a Mediterranean-inspired dish. Feta is also commonly used in pastries, such as the Greek phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). The salty, creamy feta blends beautifully with the flaky pastry in these dishes.
Sandwiches and wraps are another great canvas for feta. It can be used as a filling, adding flavour and texture, or as a spread, blended with olive oil and herbs to create a creamy, tangy condiment. Feta also works well in omelettes, quiches, and frittatas, providing a salty contrast to the eggs. For a quick snack or appetizer, feta can be cubed and marinated in olive oil and herbs, or blended with lemon juice and oil to make a refreshing dip.
The meltability of feta also makes it a versatile ingredient in baked dishes. It can be used as a filling for stuffed peppers, savoury tarts, or puff pastries. Its tangy flavour adds depth to baked goods, and its creamy texture blends seamlessly with other ingredients. Feta can also be a delicious topping for pizzas, flatbreads, and bruschetta, adding a salty, tangy contrast to the dough.
Feta's versatility extends beyond savoury dishes. It can be used in sweet applications, such as baked goods, where its tangy flavour can complement fruity notes. Additionally, feta can be a star ingredient in cheese plates or charcuterie boards, where it can be paired with cornichons, olives, sundried tomatoes, or sweet accompaniments like peaches, red bell peppers, or watermelon to balance its saltiness.
Feta Cheese and FODMAP: What You Need to Know
You may want to see also
Frequently asked questions
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk.
Feta has a tangy, salty, and mildly sour taste with a hint of sweetness. It is also described as having a "zesty tanginess".
Feta is made by curdling sheep's milk or a mixture of sheep's and goat's milk and then ageing it in brine.
Feta is a versatile cheese that can be used in many dishes. It is commonly used in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It can also be used as a garnish, melted as a filling, or served on its own as an appetiser.
You can buy sheep feta cheese from speciality cheese shops or online retailers. Some popular brands include Green Dirt Farm, Saxelby Artisan Cheese, and Président®.
