Kamil Perry
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and tangy, and is used in a variety of dishes, from salads to pastries. Feta has been a protected designation of origin (PDO) in the European Union since 2002, meaning that only cheese produced in specific regions of Greece can be labeled as such. However, similar white cheeses have been made in other parts of the world, including the Balkans and the Middle East, and are sometimes labeled as feta or feta-style cheese. So, while Greek farmer cheese may share some similarities with feta, it is not necessarily the same, and only cheese that meets the PDO guidelines can be labeled and sold as feta.
| Characteristics | Values |
|---|---|
| Common Association | Greek Cheese |
| Origin | Greece |
| Main Ingredient | Sheep Milk |
| Secondary Ingredient | Goat Milk |
| Maximum Percentage of Goat Milk | 30% |
| Texture | Soft, Compact, Springy, Crumbly |
| Taste | Tangy, Salty |
| Protected Designation of Origin | Yes |
| Protected Designation of Origin Areas | Mainland Greece, Lesvos, Limnos, Agios Efstratios |
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What You'll Learn
Feta is a protected designation of origin (PDO) cheese
The recognition of feta as a PDO product was not without controversy. While Greece has a long history of producing feta and other cheeses, dating back to ancient times, similar white, brined cheeses have been made in the Balkans and the Middle East for centuries. Even within the EU, there were disputes about the designation of feta as a Greek product. Denmark and Germany, for example, had long-standing production of feta in their countries and considered the term "feta" to be generic rather than a designation of origin.
Despite these disputes, the EU upheld the regulation, acknowledging that feta was strongly associated with Greece as a product of Greek origin. This decision had economic implications for dairies outside of Greece, as they could no longer use the "feta" label for their cheese products. These producers were given a five-year grace period to find a new name for their cheese or cease production.
The PDO status of feta highlights the importance of geographical indicators in protecting and promoting traditional food products. It also ensures that consumers can trust the quality and authenticity of the feta they purchase, knowing it adheres to specific standards and production methods.
While Greek feta is the seminal Feta variety in Europe, it's important to note that there are other types of feta-like cheeses produced in different regions. These may be referred to as "white cheese" or "feta-style cheese" and can vary in terms of flavour and texture compared to the Greek variety.
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Greek feta is made from sheep and/or goat milk
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. The use of goat milk should not exceed 30% of the overall mass. The more goat milk used in the mixture, the springier and crumblier the texture. The minimum required aging time for the cheese is two months.
Feta PDO (Protected Designation of Origin) can only be produced in mainland Greece and on the islands of Lesvos, Limnos, and Agios Efstratios. The milk must come from sheep and goats within these areas. The EU has granted it a PDO status, meaning Greece is the only place it can be produced.
Authentic Greek feta, typically made from sheep and goat milk, boasts a complex flavor due to local vegetation, reflecting Greece's rich culinary tradition. The technology used to make cheese from sheep-goat milk is similar to the technology used by Greek shepherds today to produce feta.
Feta was famous long before the hype created by the baked pasta recipe that went viral in 2021. It is likely the most famous Greek cheese in the world. Greek feta is traditionally made with unpasteurized milk, but many producers are moving on to pasteurized milk due to the complicated process associated with distributing and exporting unpasteurized milk products.
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The word feta comes from the Italian word 'fetta'
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. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, pastries, and notably in phyllo-based Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie).
The word feta comes from the Italian word fetta, which means "slice". The Italian word fetta, in turn, is derived from the Latin word offa, which means "morsel" or "piece". The word feta became widespread as the name for the cheese only in the 19th century, likely referring to the cheese being cut to pack it in barrels.
Feta has been a protected designation of origin in the European Union (EU) since 2002. EU legislation and similar legislation in 25 other countries limit the name feta to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. The milk used to make feta must come from sheep and goats within these areas, and the minimum required ageing time for the cheese is two months.
Feta has ancient roots in Greece, specifically mentioned in Homer's The Odyssey, where Polyphemus, the one-eyed Cyclops, is described as making cheese from sheep's and goat's milk. Feta is an integral component of Greek gastronomy and is the principal source of income for shepherds in northwestern Greece.
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Feta is a common ingredient in Greek dishes
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and grainy, with a tangy and salty flavour. Feta is a common ingredient in Greek dishes, often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It is also used in pastries, notably the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie).
Feta is a popular ingredient in Greek salads, such as the traditional horiatiki, where it is served in a large block on top of the salad. It is also used in other dishes such as tzatziki, fried zucchini, steamed seasonal greens, and shrimp saganaki with tomatoes, red pepper, and a splash of ouzo.
Feta has been a part of Greek cuisine since ancient times. The earliest documented reference to cheese production in Greece 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. Feta is so integral to Greek culture and gastronomy that it has been granted a Protected Designation of Origin (PDO) status by the European Union, meaning that Greece is the only place it can be produced.
However, it is important to note that feta-like cheeses have been produced in other regions, such as the Balkans and the Middle East, for centuries. These cheeses may be labelled as "Greek-style", "white", or "feta-style" cheeses, but they are not the same as authentic Greek feta. The term "feta" itself only became widespread as a name for the cheese in the 19th century, referring to the practice of cutting the cheese to pack it in barrels.
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Greek feta is matured in brine
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. The more goat milk is used, the springier and crumblier the texture. The cheese is soft, with small or no holes, and no rind or skin. It is formed into large blocks and matured in brine, which gives it its signature tangy and salty flavour. The minimum ageing time for feta is two months.
The process of maturing feta in brine has been used 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 methods used by Greek shepherds today to produce feta.
Feta is a Protected Designation of Origin (PDO) cheese, meaning its quality and characteristics are tied to the geographical area where it originated. In 2002, feta was granted PDO status by the EU, indicating that Greece is the only place it can be produced.
Feta matured in brine is considered superior to pre-crumbled or vacuum-sealed varieties. The brine keeps the cheese moist, smooth, and creamy, and enhances its flavour. It also extends the shelf life of the cheese, preserving it for weeks.
To store feta cheese for the long term, it is recommended to keep it in a solution of salt and water (brine). This helps the cheese retain its tangy flavour and firm texture.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. Greek farmer cheese is made from sheep milk or a mixture of sheep and goat milk, so they are similar. However, feta is typically made with unpasteurized milk, while Greek farmer cheese is usually made with pasteurized milk.
Yes, Greek farmer cheese can be used as a substitute for feta. They have similar textures and flavours, and are interchangeable in most recipes.
The main difference between Greek farmer cheese and feta is that feta is typically made with unpasteurized milk, while Greek farmer cheese is usually made with pasteurized milk. Additionally, feta has a protected designation of origin (PDO) status in the European Union, which means that it can only be produced in Greece. Greek farmer cheese does not have this status and can be produced outside of Greece.
