Randy Chandler
Feta cheese is a beloved ingredient in many dishes, from salads to pizzas. It is made by curdling fresh sheep's or goat's milk with rennet, draining it, and then placing the curds in brine (salt water) for several weeks. This process gives feta its distinctive salty, tangy, and sharp flavor. However, feta cheese can sometimes develop mold, especially if it is not stored correctly. So, is the mold supposed to be there, and is it safe to eat?
| Characteristics | Values |
|---|---|
| Appearance | Feta cheese should be white. If it is exposed to light, it will develop a yellowish color. |
| Smell | Feta cheese that has gone bad will have a sour smell and may also have mold growing on it. |
| Taste | Feta cheese has a strong, salty, sharp, tangy, and creamy flavor. |
| Texture | Feta cheese has a crumbly texture with large, uneven pieces and a slightly grainy feel. It should be moist but not wet. |
| Storage | Feta cheese should be stored in a humid environment, in a dark place, at a temperature of around 4°C. It can be stored in its original packaging or in an airtight container. |
| Mold | If feta cheese is not stored correctly, it can develop mold or bacteria. If there is mold on feta cheese, it is best to throw it away. However, some people suggest that it is safe to remove the mold and then consume the cheese. |
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What You'll Learn
Feta cheese is made from fresh sheep's or goat's milk
Feta is a Greek brined white cheese that is soft, crumbly, and has a slightly grainy texture. It is made by curdling fresh sheep's or goat's milk with rennet and then draining it. The curds are then placed in brine (saltwater) for several weeks, which gives feta its salty flavor. After brining, the cheese is placed in molds and aged for at least two months.
Feta cheese is known for its tangy, slightly salty, and mildly sour taste, with a spicy finish that hints at pepper, ginger, and sweetness. The specific aroma and flavor of feta are influenced by the biodiversity of the land and the breeds of sheep and goats used for milk production.
While mold is a natural part of the cheesemaking process and can be found on many edible cheeses, it is important to note that mold on feta cheese indicates that it has gone bad and should be discarded. Feta cheese that has not been stored properly can develop mold or bacteria, which can negatively impact its flavor and texture.
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Feta is a fresh cheese, not an aged one
Feta cheese is a soft, white, brined cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a popular Greek cheese used in many Mediterranean dishes. Feta is a fresh cheese, not an aged one. It is produced by curdling fresh sheep or goat milk with rennet and draining it. The curds are then placed in brine (saltwater) for several weeks, which gives feta its distinctive salty flavour.
Feta is a Protected Designation of Origin (PDO) product in the European Union, which means that only feta made in specific areas of Greece with traditional methods can be called "feta". This cheese has been produced since ancient times in the Eastern Mediterranean and around the Black Sea. It is typically stored in brine to preserve its freshness and prevent spoilage.
Feta is a fresh cheese, and unlike aged cheeses, it has a higher moisture content, which can make it more susceptible to bacteria and spoilage if not stored properly. When exposed to air, feta cheese can develop mould or bacteria, which is why it is essential to store it in brine or lightly salted milk if kept for longer than a week.
While mould is a natural part of the cheesemaking process and may not always be harmful, it is generally recommended to discard feta cheese if mould is visible. Feta has a high water content, and the presence of mould can negatively impact its texture and flavour, making it unsafe to consume.
In summary, feta is considered a fresh cheese, and proper storage is crucial to maintain its quality and prevent mould growth.
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Feta is stored in brine (salt water) to give it its salty flavour
Feta cheese is often sold stored in brine, a mixture of salt and water, which gives it its distinctive salty flavour. The process of storing feta in brine is deeply rooted in Greek culture and history. The cheese's salty and tangy profile perfectly complements the fresh and robust flavours of Greek cuisine.
Feta is made by curdling fresh sheep's milk or goat's milk with rennet and draining it. The curds are then placed in brine for several weeks, which gives feta its salty flavour. The salt in the brine is absorbed by the cheese, giving it a bold, savoury taste. The salt also balances the cheese's natural tanginess and acidity, creating a harmonious flavour profile. The interaction between the brine and the cheese's proteins also gives feta its distinctive crumbly yet creamy texture.
In addition to enhancing flavour and texture, brine is also used as a preservative. The salt in the brine creates an environment hostile to many types of bacteria, keeping the cheese safe and fresh. The brine also acts as a physical barrier between the cheese and the dry air of the fridge, preventing the cheese's internal water from evaporating and keeping it soft and crumbly.
Leftover feta brine can be used in cooking to add saltiness and flavour to dishes. It can be used in place of water in doughs, salad dressings, marinades, and even baked goods. However, it is important to note that feta should be stored correctly, as improper storage can lead to the development of mold or bacteria.
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Feta cheese is supposed to be white, not yellow
Feta cheese is a white, brined cheese, typically made from sheep's milk or goat's milk. The cheese is cured in brine, a mixture of salt and water, and often sold in the same solution. The brining process gives feta its distinctive salty flavour and texture, and also acts as a preservative, keeping the cheese soft, fresh, and safe to consume.
Feta cheese is not supposed to be yellow. If stored correctly, feta should maintain its white colour. However, if exposed to air for an extended period, the exposed parts of the cheese may dry out and discolour. This discolouration does not necessarily indicate spoilage, but it can negatively affect the flavour and texture of the cheese.
When purchasing feta, it is recommended to buy it in block form, submerged in brine, from cheese shops, delis, or speciality markets. Feta packaged in this way tends to have a longer shelf life and superior flavour compared to pre-crumbled varieties.
It is important to note that feta cheese can develop mould if it is not stored properly. The growth of mould on feta is typically characterised by a sour smell and visible mould spots. If mould is present, the cheese should be discarded as it is no longer safe to consume. While some types of cheese, like blue cheese, are known to have edible mould, feta cheese is not one of them.
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If feta cheese is not stored correctly, it can develop mould or bacteria
Feta cheese is a delicious and versatile ingredient, but it's important to store it correctly to prevent spoilage. Feta is typically packaged in a brine solution, which is a salt water mixture that helps to preserve the cheese and gives it its distinctive salty flavour. The high salt content in the brine is what prevents the growth of mould and bacteria, so it's important to make sure the cheese is fully immersed in the brine at all times.
If feta cheese is not stored correctly, it can quickly develop mould or bacteria. Feta should always be stored in the refrigerator, and even then, it will only last a few weeks. If not fully immersed in brine, feta will go bad in a matter of weeks, even in the fridge. One way to extend the shelf life of feta is to store it in a freezer. This will preserve the cheese in its original condition, and it will thaw perfectly.
It's important to check the feta cheese for any signs of spoilage before consuming it. Mould on feta cheese is an indication that it has gone bad and should be discarded. The mould may be blue or white in colour and is typically accompanied by a change in texture and a sour smell. Even if the mould is scraped off, the cheese will not taste like feta anymore, and the remaining cheese may still contain harmful bacteria.
To prevent mould and bacteria growth, it is recommended to consume feta cheese within one week of opening, as long as it is stored in the refrigerator and fully immersed in its brine. If the feta is dry and crumbly, it can last much longer, even up to a year, as some people report. However, it's important to use your best judgement and discard the cheese if it shows any signs of spoilage, as consuming mouldy or bacteria-laden cheese can be harmful to your health.
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Frequently asked questions
Feta cheese can develop mold if it is not stored correctly. If you see mold on feta cheese, it is best to throw it away.
Mold on feta cheese can appear as a fuzzy, polka-dot coating. It can also be light blue in color.
Feta cheese is a type of fresh cheese made from recently collected milk. If it is not stored correctly, mold or bacteria can develop.
To prevent mold growth, feta cheese should be stored in the fridge at a temperature of around 4°C and in a humid environment with an ideal humidity level of around 80%. It should also be kept in a dark place and stored in an airtight container or its original packaging.
