Bushra Griffith
Persian feta is a type of feta cheese that is set overnight in a traditional lactic set, similar to yoghurt. It is then drained, seasoned with salt, and left to age for around 12 days. It is often sold in jars with local thyme and peppercorns, and then filled with a blend of vegetable and olive oil. Feta is a Greek cheese that is traditionally made from sheep's milk, but it can also be made from goat's milk or a combination of the two. In the US and other countries outside the EU, feta can even be made from cow's milk. Goat cheese, on the other hand, is primarily made from goat's milk.
| Characteristics | Values |
|---|---|
| Type of Milk | Goat's milk |
| Texture | Creamy and crumbly |
| Taste | Salty and tangy |
| Country of Origin | Australia |
| Region | Adelaide Hills, South Australia |
| Manufacturer | Woodside Cheese Wrights |
| Artisan | Kris Lloyd |
| Average Fat Content | 32% |
| Rennet | Non-Animal |
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What You'll Learn
- Feta is traditionally made from sheep's milk, but goat's milk is often blended in
- Goat cheese, or chèvre in French, is made from goat's milk
- Feta is a Greek cheese, cured in brine, and is a staple in Greek cuisine and the Mediterranean diet
- Goat Persian feta is an artisan handmade cheese from the Adelaide Hills in Australia
- Feta is mentioned in Homer's Odyssey and dates back nearly 3,000 years
Feta is traditionally made from sheep's milk, but goat's milk is often blended in
Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep and goat milk. It is a white cheese with a soft, crumbly, and slightly grainy texture, formed into large blocks and aged in brine. Its flavour is tangy and salty, and it has a creamy mouthfeel. The name "feta" comes from the Greek word for "slice."
In the European Union (EU) and Northern Ireland, feta is protected by legislation that ensures that any product labelled as "feta" adheres to specific standards. According to these regulations, feta must be produced in a traditional way in particular areas of Greece and made from sheep's milk or a blend of sheep's milk and up to 30% goat milk from the same area. This protection also extends to several other countries.
However, feta produced outside the EU may contain cow's milk or a combination of other types of milk. For example, Woodside Cheese Wrights in Australia produces a Persian Feta made from goat's milk. This cheese is set overnight in a traditional lactic set, similar to yoghurt, and is seasoned with salt, thyme, and peppercorns before being blended with vegetable and olive oil.
The main difference between feta and goat cheese lies in the type of milk used. While feta is traditionally made from sheep's milk with a maximum of 30% goat milk, goat cheese is primarily made from goat's milk. Goat cheese, or chèvre in French, is known for its versatility and can range from light and creamy to rich and savoury.
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Goat cheese, or chèvre in French, is made from goat's milk
Feta, on the other hand, is traditionally made from sheep's milk, although it can also contain up to 30% goat's milk or, less commonly, cow's milk. It is a Greek cheese that is salty and tangy with a creamy and crumbly texture. Feta is typically shaped into blocks and does not have a rind or skin.
Persian feta is a variety of feta cheese that is marinated in herbs and spices such as dill, parsley, garlic, bay leaf, and whole peppercorns and stored in olive oil. It is a popular product in Australia, where it is produced by companies like Woodside Cheese Wrights and Kris Lloyd Artisan. However, some people have questioned whether this style of feta is truly Persian, as it does not appear to be commonly found in Iran.
While feta and goat cheese share some similarities, they can be distinguished by their milk composition, taste, and texture. Feta is traditionally made with a higher proportion of sheep's milk, giving it a nuttier smell and a salty, tangy flavour. Goat cheese, as the name suggests, is made primarily from goat's milk and has an earthier aroma and a bolder, tarter taste. In terms of texture, feta is usually block-shaped and crumbly, while goat cheese can be shaped into logs, wheels, or triangular blocks and may have an edible rind.
Both feta and goat cheese are versatile ingredients that can be used in a variety of dishes. Feta is commonly crumbled over salads or flatbreads, grilled, or fried to create memorable appetizers. Goat cheese is also a perfect complement to summer salads and can be used as a base for rich, savory appetizers or to add contrast to a cheese plate.
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Feta is a Greek cheese, cured in brine, and is a staple in Greek cuisine and the Mediterranean diet
Feta is a Greek cheese with a history that dates back thousands of years. In fact, it is so ancient that it is mentioned in Homer's Odyssey. The name "feta" comes from the Greek word for "slice". Feta is traditionally made using sheep's milk, but it can also be made using a combination of sheep, goat, or cow milk. It is a soft, crumbly, brined cheese with a tangy and salty flavour that ranges from mild to sharp. The cheese is formed into large blocks and cured in brine, a process that gives it its distinctive salty taste.
Feta is an incredibly versatile cheese and is used in a variety of dishes. It is a staple in Greek cuisine and the Mediterranean diet, commonly 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 is also often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Feta can be grilled, baked, fried, or used in sandwiches, omelettes, and many other dishes.
The process of curing feta in brine not only adds flavour but also helps to preserve the cheese. In fact, the practice of preserving cheese in brine has been around for centuries, with the first unambiguous documentation appearing in Cato the Elder's De Agri Cultura in the 2nd century BC. Feta itself was recorded by Psellos in the 11th century under the name "prósphatos" (Greek for "recent" or "fresh"), and was produced by Cretans.
Today, feta is a protected designation of origin (PDO) product within the European Union, which means that only cheese made in Greece that meets certain strict criteria can be labelled and sold as feta. This regulation ensures that the traditional methods and quality of feta cheese are maintained.
Persian feta, on the other hand, is a variety of feta cheese that is handmade in the Adelaide Hills of South Australia. It is made with goat's milk and set overnight in a traditional lactic set, similar to yoghurt. It is then quickly drained, lightly seasoned with salt, and left to age for about 12 days. Each jar of Persian feta is then filled with a blend of vegetable and Coriole Vineyards olive oil, along with fresh local thyme and peppercorns. This variety of feta is super creamy and rich, retaining the fresh goat milk flavour.
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Goat Persian feta is an artisan handmade cheese from the Adelaide Hills in Australia
Goat Persian feta is a delicious and versatile artisan cheese handmade in the Adelaide Hills of South Australia by Woodside Cheese Wrights. It is crafted from local goat milk and carefully prepared to achieve its distinctive flavour and texture.
The process of making this cheese is an art form. The feta is set overnight in a traditional lactic set, similar to yoghurt, and then quickly drained. It is then seasoned with salt and left to age for about 12 days. Each jar is carefully prepared, with fresh local thyme and peppercorns added, before being filled with a blend of vegetable and Coriole Vineyards olive oil. The result is a super creamy cheese with a rich, tangy flavour and a fresh goat milk taste.
Goat Persian feta is a versatile cheese that can enhance a variety of dishes. It can be used for dipping, spreading, or as a topping. It pairs well with hot crusty bread, baked potatoes, and salads, adding a creamy texture and a salty kick. Woodside Cheese Wrights suggests serving it straight from the jar or tossing it through a salad for a ready-made marinade. It also makes a delicious addition to Shakshuka for a unique breakfast experience.
The quality of this cheese is a top priority for Woodside Cheese Wrights. To ensure the cheese arrives in optimal condition, they use refrigerated local transport for deliveries within Adelaide Metro and specified postcodes. They also carefully select dispatch days, opting for Monday through Wednesday, to minimise transit time and avoid exposure to high temperatures. This attention to detail reflects their commitment to delivering a high-quality product to their customers.
Goat Persian feta is more than just a cheese; it's an artisanal delicacy that transforms every meal into a sensory journey. With its creamy texture, tangy flavour, and versatility, it has earned its place as a 2022 DIAA Australia Competition Gold Medal winner.
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Feta is mentioned in Homer's Odyssey and dates back nearly 3,000 years
Feta is an ancient cheese that dates back nearly 3,000 years. It is so old that it is mentioned in Homer's Odyssey, which is believed to have been composed in the 8th century BC. The Odyssey recounts the mythology of Odysseus and his men entering the cave of Cyclops Polyphemus. Upon entering the cave, the Ithaca king and his men notice the smell and sight of rich, white cheese made with goat and sheep milk in brine.
The cheese is described as being stored in woven baskets, with the text stating:
> "We entered the cave, but he wasn’t there, only his plump sheep grazed in the meadow. The woven baskets were full of cheese, the folds were full of sheep and goats and all his pots, tubs and churns where he drew the milk, were full of whey. When half of the snow-white milk curdled, he collected it, put it in the woven baskets and kept the other half in a tub to drink."
According to myth, Cyclops Polyphemus made the cheese that was later called feta by accident when he transported the milk he collected from his sheep in skin bags made of animal stomachs. He discovered that the milk curdled and became solid, tasty, and conservable. This is believed to be the ancient roots of feta cheese, which took its modern form in the 17th century.
The name "feta" comes from the Greek word for "slice," derived from the Italian "fetta" and the Latin "offa," both meaning "morsel" or "piece." The word likely refers to the practice of cutting the cheese into slices to be placed into barrels.
Persian feta is a variety of feta cheese that is set overnight in a traditional lactic set, similar to yoghurt. It is then quickly drained, lightly seasoned with salt, and left to age for about 12 days. Each jar is then filled with a blend of vegetable and Coriole Vineyards olive oil, along with fresh local thyme and peppercorns. Persian feta can be made from goat's milk, as offered by Woodside Cheese Wrights, or a combination of sheep, goat, or cow milk.
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Frequently asked questions
Persian feta is a type of feta cheese that is set overnight in a traditional lactic set, not unlike yoghurt. It is then drained quickly, seasoned with salt, and left to age for 12 days. It is often packaged in a jar with local thyme and peppercorns, and filled with a blend of vegetable and olive oil.
Yes, Persian feta is made from goat's milk. However, feta cheese in general can be made from sheep's milk, goat's milk, cow's milk, or any combination of the three.
Persian feta is a creamy and rich cheese that retains the fresh flavour of goat's milk. It is a versatile cheese that can be used for dipping, spreading, salads, bruschetta, and more.
