Bushra Griffith
Feta cheese is a semi-hard, white cheese with a salty, tangy flavour. It is made using curdled milk. While there are thousands of varieties of feta cheese, true feta is made from sheep's milk and can only be produced in specific regions of Greece. In the European Union, feta must be made of at least 70% sheep's milk and up to 30% goat's milk. Feta made from sheep's milk is considered to have a sharper bite than feta made from other types of milk.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's Milk or a mixture of Sheep's and Goat's Milk |
| Percentage of Goat's Milk | Up to 30% |
| Minimum Percentage of Sheep's Milk | 70% |
| Texture | Semi-firm, crumbly, dense, smooth, creamy |
| Taste | Salty, tangy, rich, fruity, grassy, barnyard, earthy |
| Colour | White |
| Region of Production | Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, Peloponnese peninsula, Mytilini (Lesvos) |
| Moisture Content | 52.9% |
| Fat Content | 26.2% |
| Protein Content | 16.7% |
| Salt Content | 2.9% |
| pH | 4.4 |
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What You'll Learn
- Feta is made from sheep's milk, and sometimes a mixture of sheep's and goat's milk
- In the EU, feta must be made of at least 70% sheep's milk
- Feta is a semi-hard, white cheese with a salty, tangy flavour
- The degree of tang depends on the sheep's diet
- Feta is believed to have originated in the 8th century BC
Feta is made from sheep's milk, and sometimes a mixture of sheep's and goat's milk
Feta cheese is typically made from sheep's milk, and sometimes a mixture of sheep's and goat's milk. It is a semi-hard, white cheese with a salty, tangy flavour. The degree of tang can vary depending on the diet of the sheep, as this effectively seasons the milk.
Feta is believed to have originated in the 8th century BC, with a reference in Homer's 'The Odyssey' describing a scene in a sheep dairy, where sheep's milk is curdled and pressed in baskets. This is likely the earliest form of feta cheese production. Additionally, in ancient times, milk would curdle inside animals' stomachs during transportation, which may have also contributed to the discovery of feta cheese.
According to the European Union regulations, feta must be made of at least 70% sheep's milk and up to 30% goat's milk. It can only be produced in specific regions of Greece, including Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, the Peloponnese peninsula, and the island of Mytilini (Lesvos).
Feta made purely from sheep's milk has a distinct flavour and texture. It is known for its crumbly texture and rich, tangy taste. The high butterfat content in sheep's milk makes feta cheese dense, smooth, and creamy. It often has notes of fruit, grass, barnyard, and earth.
Artisanal sheep's milk feta cheeses are available from various producers, such as Green Dirt Farm, Saxelby Artisan Cheese, and others. These cheeses are carefully crafted and shipped at their peak ripeness, ensuring a high-quality product for consumers.
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In the EU, feta must be made of at least 70% sheep's milk
In the European Union, feta cheese is subject to strict regulations that dictate its composition and production methods. According to these regulations, feta must be made with a minimum of 70% sheep's milk, with the remaining 30% being goat's milk. These requirements are not just about taste and texture but also carry cultural significance.
The reliance on sheep's milk in feta production is deeply rooted in the history and identity of the regions where it is traditionally made. It reflects the close relationship between the land, the animals, and the local communities. By upholding the use of sheep's milk, the regulations support the traditional farming practices and the livelihoods of farmers who have been tending to their flocks for centuries.
The PDO (Protected Designation of Origin) regulations play a crucial role in safeguarding the authenticity and quality of feta cheese. These regulations ensure that feta cheese is produced using traditional methods and specific ingredients, including sheep's milk. The PDO designation preserves the unique character and flavor profile of feta, making it a cherished and culturally significant dairy product.
The biochemical properties of sheep's milk contribute to the development of feta cheese's distinct characteristics. Its higher fat and protein content, compared to cow's milk, result in the crumbly yet creamy texture that is typical of feta. Additionally, the aging process of sheep's milk feta is essential for texture development, further enhancing its reputation as a superior-quality cheese.
While similar cheeses are made with cow's milk, they do not possess the same sharp bite as traditional feta. The EU's strict requirements for feta cheese production ensure that the name "feta" is exclusive to Greece, honouring the country's rich history and traditions associated with this beloved dairy product.
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Feta is a semi-hard, white cheese with a salty, tangy flavour
The specific requirements for feta production include using at least 70% sheep's milk and up to 30% goat's milk. The cheese is typically semi-firm when young, softening with age, and it is known for its crumbly texture. Feta is often brined, contributing to its salty taste.
Sheep's milk is particularly high in butterfat, resulting in a rich and creamy texture in feta cheese. The milk's diet can influence the flavour of the cheese, with notes of fruit, grass, and earth. Artisanal sheep's milk feta, such as the one produced by Green Dirt Farm, showcases the unique characteristics of this cheese.
While feta is commonly associated with Greece, similar cheeses are produced in other countries, such as Bulgaria and France. However, due to the EU court decision, these products cannot be labelled as "feta". For example, a similar cheese made with cow's milk in Greece is called "telemes".
Feta is a versatile cheese that can be crumbled over salads, soups, eggs, or roasted vegetables. It pairs well with Mediterranean ingredients like fresh tomatoes, cucumbers, olives, and crusty bread.
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The degree of tang depends on the sheep's diet
Feta cheese is made from sheep's milk, with some varieties containing up to 30% goat's milk. The degree of tang in sheep's milk feta varies based on the diet of the sheep, which can affect the flavour of their milk.
Sheep's milk is known to have a rich, tangy flavour, which is further enhanced by the process of making feta cheese. The tanginess of feta is influenced by the diet of the sheep, as the types of plants and grasses they consume can impact the composition and flavour of their milk. This is similar to how a cow's diet can affect the taste of beef or the milk it produces.
The diet of the sheep can influence the levels of certain fatty acids, vitamins, and minerals in their milk, all of which contribute to the overall flavour profile of the resulting feta cheese. For example, sheep that graze on pastures with diverse plant species may produce milk with higher levels of omega-3 fatty acids, resulting in a nuttier or grassier flavour in the feta.
In addition to the types of plants and grasses they consume, the geographical location and climate of the sheep's habitat can also impact their diet. The unique combination of flora in a particular region can impart distinct flavours to the milk, which is why the European Union awarded Greece exclusivity of the name "feta" in 2005. The ruling recognised that the geographical environment and production methods in Greece contribute to the distinctive characteristics of feta cheese.
The nutritional composition of sheep's milk is also influenced by their diet. Sheep's milk is a good source of fatty acids, calcium, phosphorus, iron, and magnesium. It contains higher levels of protein, fat, and certain vitamins and minerals compared to cow's or goat's milk. The diet of the sheep can affect the concentration of these nutrients, which in turn can subtly influence the flavour and tanginess of the feta cheese.
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Feta is believed to have originated in 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 has a slightly grainy texture. It is formed into large blocks and aged in brine, giving it a tangy and salty flavour.
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. In the United States, most cheese sold as feta is made from cow's milk. However, since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. According to EU legislation, only cheeses produced in a traditional way in specific regions of Greece, using sheep's milk or a mixture of sheep and goat's milk, can be labelled as feta.
The roots of cheesemaking are believed to date back thousands of years, with some estimates placing the discovery of cheese at around 8,000 years ago. It is thought that cheese was first produced accidentally during the transport of milk in the stomachs of young animals. In Greek mythology, it is said that Aristaios, the son of Apollo, was sent by the gods to teach the Greeks the art of cheesemaking. There are various records of cheese production and consumption in ancient Greece, including references in the works of Aristoteles, Pythagoras, and ancient comedy writers.
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Frequently asked questions
Yes, Marmaris feta cheese is made from sheep's milk. Feta is a Greek cheese that is typically made from sheep's milk or a mixture of sheep's and goat's milk.
Feta is a semi-hard, white cheese that is known for its salty and tangy flavour. The texture of feta is crumbly, and the degree of tang can vary depending on the diet of the sheep.
Some popular sheep's milk cheeses include feta, manchego, pecorino, Roquefort, and Torta del Casar.
