Randy Chandler
Feta is a Greek brined white cheese with a tangy, salty flavour and a dry, crumbly texture. It is traditionally made with sheep's milk, or a mixture of sheep's and goat's milk, with goat's milk making up no more than 30% of the blend. In the United States, most cheese sold as feta is made from cow's milk, as is the case in other countries like Australia and Denmark. However, traditional Greek feta is made with at least 70% sheep's milk, with the remaining 30% being goat's milk.
| Characteristics | Values |
|---|---|
| Main ingredient | Sheep's milk |
| Secondary ingredient | Goat's milk (up to 30%) |
| Texture | Soft, crumbly, dry |
| Colour | White |
| Flavour | Tangy, salty |
| Taste | Spicy, sweet, sour |
| Aroma | Ewe's milk, butter, yoghurt |
| Moisture | 52.9% |
| Fat | 26.2% |
| Protein | 16.7% |
| Salt | 2.9% |
| pH | 4.4 |
| Production regions | Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, Peloponnese, Mytilini |
| Production method | Rennet and casein added to pasteurized or raw milk |
| Packaging | Blocks or chunks in brine |
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What You'll Learn
Feta is a Greek brined white cheese
Feta has been a staple in Greek cuisine for centuries, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. The technology used to make feta today is similar to that used by Greek shepherds in ancient times. In the 11th century, feta was recorded by Psellos under the name "prósphatos" (Greek for "recent" or "fresh").
The production of feta is legally protected within the European Union and several other countries. According to EU legislation, only cheeses produced in specific regions of Greece, using traditional methods, can be labelled as feta. The EU's Protected Designation of Origin (PDO) status for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH ranging from 4.4 to 4.6.
Feta is an extremely versatile cheese, commonly used in Greek salads, pastries, sandwiches, roasted vegetables, and many cooked dishes such as pies, pizzas, and omelettes. It is often served with olive oil, olives, and aromatic herbs such as oregano.
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It is made from sheep's milk or a mixture of sheep and goat milk
Feta cheese is a Greek brined white cheese that is traditionally made with sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and formed into large blocks, with a slightly grainy texture. The flavour is tangy, salty, and can range from mild to sharp.
In the United States, most cheese sold as feta is made from cow's milk. However, according to EU legislation, only cheeses produced in a traditional way in specific regions of Greece, and made from sheep's milk or a blend of sheep and goat milk, can be labelled as feta. This legislation, known as the Protected Designation of Origin (PDO), ensures that the unique characteristics of Greek feta, derived from its geographical environment and production methods, are preserved.
The use of sheep's milk or a mixture of sheep and goat milk is significant for the flavour and aroma of feta cheese. The diet of the sheep, for example, can effectively season the milk, resulting in the tangy and salty taste that is characteristic of feta. Additionally, the biodiversity of the land and the specific breeds of sheep and goats used for milk contribute to the unique aroma and flavour of feta.
The production of traditional Greek feta involves adding rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two. The milk is then thickened, and the curd is separated and pressed into moulds. The feta is then cut into smaller blocks, salted, and dried before being submerged in brine to age. This process results in the distinctive texture and flavour of feta cheese.
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In the US, feta-style cheese is made with cow's 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. In the United States, however, most cheese sold under the name feta is made from cow's milk. This is because the US does not adhere to the same standards as the European Union, which protects the traditional Greek method of making feta cheese.
In the EU, feta has been a Protected Designation of Origin (PDO) product since 2002. This means that only cheeses produced in specific regions of Greece using traditional methods and ingredients can be labelled as feta. These traditional methods include using sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk. The milk can be pasteurized or not, but most producers now use pasteurized milk and add a starter culture of microorganisms to replace those naturally present in raw milk that are killed during pasteurization.
The unique geographical factors of Greece also play a role in the production of feta. The biodiversity of the land, coupled with the specific breeds of sheep and goats used for milk, gives feta cheese its distinct aroma and flavour. The EU court has recognized that the characteristics of feta cheese are derived from its geographical environment and the production, processing, and preparation are carried out in defined areas.
While similar cheeses made with cow's milk, such as "telemes" in Greece, exist, they have a different taste and texture than traditional feta. Feta made with cow's milk tends to lack the sharp bite and tanginess of authentic Greek feta.
Therefore, while feta-style cheese made with cow's milk may be available in the US, it is not considered traditional Greek feta cheese, which has specific requirements for its production and ingredients.
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Feta is soft, crumbly, and has a tangy, salty flavour
Feta is a Greek cheese with a soft, crumbly texture and a tangy, salty flavour. It is made from sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the overall mass. The cheese is formed into large blocks and aged in brine, which gives it its distinctive tangy and salty flavour. The degree of tang can vary depending on the diet of the sheep, as this can affect the flavour of the milk.
Feta's texture and flavour can vary depending on the type of milk used and where it is made. For example, feta made with more goat's milk tends to be more crumbly, while Bulgarian feta is creamier but less salty. American feta, which can be made with cow's milk, tends to be less creamy and more crumbly, while French feta is mild and creamy.
Feta is a versatile cheese that can be used in a variety of dishes, such as salads, pastries, sandwiches, omelettes, and soups. It is a popular ingredient in Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie), and it is often served with olive oil or olives and sprinkled with herbs such as oregano. Feta can also be served cooked, grilled, or baked, and it pairs well with Mediterranean flavours.
The production of feta is tightly restricted and regulated, particularly within the European Union. In the EU, only feta produced in specific regions of Greece using traditional methods and sheep's milk or a blend of sheep's and goat's milk can be labelled as "feta". These restrictions contribute to the unique characteristics of Greek feta, ensuring its distinct texture and flavour.
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It is used in salads, pastries, and sandwiches
Feta cheese is a versatile ingredient that can be used in a variety of dishes, including salads, pastries, and sandwiches.
When it comes to salads, feta is a popular choice for adding a creamy, salty, and tangy flavour. It pairs well with fruits and vegetables, such as watermelon, cucumber, tomatoes, and olives, which are typical ingredients in a Greek salad. Feta can also be used in more inventive salads, such as a Mediterranean lentil salad with chopped vegetables and a light dressing, or a chickpea, beet, and feta salad with a zesty lemon-garlic dressing.
In pastries, feta is often combined with spinach to create a savoury treat. The process involves preparing a dough with yeast, sugar, lukewarm water, flour, salt, and olive oil, and then creating a filling with cooked spinach, onion mixture, lemon juice, lemon zest, and feta cheese. The pastries are then filled with a generous amount of the feta mixture, folded, and baked in the oven until golden brown.
Feta cheese is also commonly used in sandwiches, particularly grilled cheese sandwiches. In a Greek feta grilled cheese sandwich, feta is combined with vegetables such as tomatoes, onions, and olives, and sometimes bell peppers. To enhance the flavour and hold the ingredients together, some recipes suggest adding shredded mozzarella cheese or olive tapenade. The sandwich is grilled in a pan with butter or olive oil until the bread is golden brown and the cheese is melty.
Whether it's crumbled on a salad, baked into a pastry, or melted in a sandwich, feta cheese adds a distinct flavour and texture that enhances the overall dining experience.
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Frequently asked questions
No, traditional Greek feta cheese is not made with cow's milk. It is made with at least 70% sheep's milk and up to 30% goat's milk.
Yes, you can make feta cheese with cow's milk. However, it will not be considered "real" or "authentic" feta cheese. The taste will also be very different.
Traditional Greek feta cheese is made with at least 70% sheep's milk and up to 30% goat's milk. The sheep's milk used is usually whole milk, and the mixture is often pasteurized.
Traditional Greek feta cheese is made with sheep's milk and/or goat's milk, while other feta cheeses, especially those produced outside of Greece, are often made with cow's milk. The use of cow's milk results in a different taste and texture compared to traditional Greek feta.
