Randy Chandler
Feta is a soft, crumbly cheese made from goat's and sheep's milk. It is known for its salty flavour and slight tang. While feta is traditionally Greek, there are also Bulgarian and French varieties. French feta tends to be softer and less salty, whereas Bulgarian feta is saltier and Greek feta is the saltiest. Feta is typically sold in brine, which is said to intensify its flavour and improve its creamy texture.
| Characteristics | Values |
|---|---|
| Texture | Soft, crumbly, creamy |
| Taste | Tangy, salty, mildly sour, spicy, sweet |
| Milk Type | Sheep, goat, cow |
| Origin | Greece, Bulgaria, France, Wisconsin |
| Colour | White |
| Packaging | Blocks in brine, pre-crumbled in plastic containers |
| Health Benefits | Good source of calcium, protein, vitamins, probiotics |
| Health Risks | High in sodium and saturated fat, contains tyramine, may contain Listeria monocytogenes |
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What You'll Learn
Feta is a soft cheese
Feta is a protected designation of origin product within the European Union, which means that only cheeses produced in a traditional way in specific regions of Greece can be labelled as feta. The EU's requirements for feta include a maximum moisture content of 56% and a minimum fat content in dry matter of 43%. Feta is categorised into firm and soft varieties, with the soft variety being almost spreadable and primarily used in pies.
There are several varieties of feta cheese, including Greek, Bulgarian, and French. Greek feta is the most common type and is known for its sharp, salty flavour. It is made primarily from sheep's milk, with up to 30% goat's milk. French feta, on the other hand, is made from 100% sheep's milk and is less salty and briny than Greek feta. It is often softer and can be whipped and served with roasted vegetables or spread on crusty bread. Bulgarian feta is made from a blend of sheep and goat milk and is also saltier than French feta.
Feta is a versatile cheese that can be used in a variety of dishes. It is commonly used in salads, pastries, and pies. It can be served cooked or grilled, added to sandwiches or omelettes, or paired with sweet vegetables like beets, tomatoes, and fennel. Feta is also known for its health benefits, providing good amounts of calcium, protein, and vitamins. However, it is high in sodium and saturated fat, so it should be consumed in moderation.
It is important to note that soft cheeses like feta can sometimes be unpasteurized and may contain bacteria such as Listeria monocytogenes, which can cause mild flu-like symptoms in adults and harm a fetus. As a result, pregnant women are advised to avoid unpasteurized cheeses.
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It is made from sheep and/or goat 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. The use of goat's milk is limited to a maximum of 30%. The cheese is soft, crumbly, and slightly grainy, and it is formed into large blocks and aged in brine. Its flavour is tangy, mildly sour, and salty, ranging from mild to sharp.
The production of feta involves dry-salting the cheese and then ageing it in brine (a 7% salt-in-water solution) for several weeks at room temperature. It is then stored for a minimum of 2 months in a refrigerated, high-humidity environment, either in wooden barrels or metal vessels. Feta dries quickly, even when refrigerated, and should be stored in brine or lightly salted milk if kept for longer than a week.
The biodiversity of the land and the breeds of sheep and goats used for milk contribute to the aroma and flavour of feta. The use of sheep and goat milk to make cheese has been common in the Eastern Mediterranean since ancient times. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC, and the technology used to make cheese from sheep and goat milk is similar to the traditional methods used by Greek shepherds to produce feta today.
While feta is commonly associated with Greece, there are also Bulgarian and French varieties. The type of milk used to make feta can vary depending on the region, with French feta made from 100% sheep's milk, Bulgarian feta made from sheep and/or goat's milk, and Greek feta primarily made from sheep's milk with up to 30% goat's milk.
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There are different types of feta
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 has a slightly grainy texture. It is typically sold in large blocks and is aged in brine. Feta has a tangy, salty, and mildly sour flavor with a spicy finish. It is a popular ingredient in Greek salads, pastries, sandwiches, and omelettes.
While Feta is commonly associated with Greece, there are several other varieties of this cheese produced in different regions, each with its own unique characteristics. Here are some of the different types of Feta:
Greek Feta
Greek Feta is the traditional variety and is typically made from sheep's milk, although sometimes a small amount of goat's milk is blended in. It has a rich and creamy texture and is known for its salty and tangy flavor, often with a hint of lemon. Greek Feta is highly regarded for its flavor and texture, but it may be difficult to find due to high demand and restrictions on unpasteurized milk.
French Feta
French Feta is usually made with sheep's milk and is known for its mild and creamy characteristics. It is the least salty of the three main varieties. French Feta is a good choice for those who prefer a more subtle flavor and a smoother texture.
Bulgarian Feta
Bulgarian Feta is made from sheep's milk and has a creamier texture compared to other varieties. It has a saltiness that varies and sometimes carries a grassy or "sheepy" flavor with a tangy finish. Bulgarian Feta is ideal for those who enjoy a blend of creamy texture and salty flavor.
American Feta
American Feta can be made with sheep, goat, or cow's milk. It tends to have a tangier flavor and a less creamy, more crumbly texture. American Feta is often drier in texture compared to other varieties and is less likely to melt, making it suitable for recipes where the cheese needs to hold its shape.
Israeli Feta
Israeli Feta is known for its full flavor and creamy texture. It is usually made from sheep's milk and is not overly salty, offering a balance of taste and texture.
These are just a few examples of the different types of Feta cheese available. Each variety has its own unique characteristics, influenced by the type of milk used and the region of production. When purchasing Feta, it is recommended to look for cheese packaged in brine, as it helps intensify the flavor and prolong the lifespan of the cheese.
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It is brined in salt water
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. The process of brining feta involves submerging the cheese in a saltwater solution, typically ranging from 2.5% to 8% salinity. This technique serves multiple purposes, including preservation, flavour enhancement, and texture development.
Brining feta in saltwater is a traditional method that has been practised for centuries. The salt content in the brine can vary depending on personal preference and the desired level of salinity in the cheese. Some sources recommend a brine solution of 7-8% salinity, while others suggest a lower concentration of 2.5%. The saltiness of the brine will impact the taste and texture of the feta, with higher salinity resulting in a saltier and firmer cheese.
The process of brining feta in saltwater serves several important functions. Firstly, it acts as a preservative, inhibiting the growth of bacteria and extending the shelf life of the cheese. This was particularly important in ancient times, when effective food preservation methods were crucial for survival. Additionally, brining contributes to the unique flavour profile of feta, imparting a tangy and salty taste that ranges from mild to sharp. The saltwater solution also affects the texture of the cheese, keeping it moist and contributing to its characteristic crumbly quality.
The process of brining feta in saltwater is not limited to its production but extends to its storage and culinary applications as well. Feta is often sold submerged in brine, which helps maintain its freshness and prevents it from drying out. Home cooks can also purchase feta blocks without brine and create their own brine solutions using salt and cold water. This allows them to control the salinity and flavour of the cheese according to their preferences.
Additionally, the leftover brine from feta has found various innovative uses in cooking. It can be utilised as a flavour enhancer in dishes such as salads, marinades, and dressings. Some people even use feta brine as a cooking liquid for grains, legumes, and vegetables, adding a unique salty and tangy dimension to these ingredients. The versatility of feta brine showcases its value not only in the cheese-making process but also in the realm of culinary experimentation.
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It has a crumbly texture
Feta is a soft cheese with a crumbly texture. It is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. The cheese is formed into large blocks and aged in brine, which gives it a tangy and salty flavour. Feta is often described as having a slightly grainy texture.
The soft variety of feta is almost spreadable and is mostly used in pies. It is also commonly sold at a cheaper price. Feta produced in Wisconsin, for example, is made with cow's milk, which gives it a lighter and less gamey or tart taste and a crumblier texture.
French feta is also less salty and tends to be softer. It is made from sheep's milk and is the least salty of the three main types of feta (the others being Greek and Bulgarian). French feta is great for whipping and serving alongside roasted vegetables or spreading on crusty bread.
The crumbly texture of feta is due to the dry-salting process and maturation in brine. This process can take several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment. Feta dries relatively quickly even when refrigerated.
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Frequently asked questions
Yes, feta is a soft cheese. It is often described as crumbly with a slightly grainy texture.
Feta is made from sheep's milk or a mixture of sheep and goat milk.
Feta is used in Greek salads, pastries, and sandwiches. It is also served cooked or grilled.
