Patrick Oconnell
Feta is a white cheese made from sheep's milk or a mixture of sheep and goat milk, with goat milk not exceeding 30% of the overall mass. It is a protected designation of origin (PDO) product within the European Union (EU), meaning that only cheeses produced in a traditional way in specific areas of Greece can be called feta. Outside of the EU, the name feta is often used generically for similar white brined cheeses. These imitation fetas are often called salad cheese or Greek-style cheese and are usually made with cow's milk. They are typically pressed into a block shape, while feta is not allowed to be pressed. So, while feta is a type of white cheese, not all white cheeses are feta.
| Characteristics | Values |
|---|---|
| Texture | Feta: Soft, compact, springy, crumbly |
| White cheese: Smooth, soft, creamy | |
| Taste | Feta: Tangy, salty, lemony undertones |
| White cheese: Sour, salty | |
| Milk | Feta: Sheep, or a mixture of sheep and goat milk |
| White cheese: Cow, or a mixture of cow and other milks | |
| Brine | Feta: Aged in brine |
| White cheese: Placed in brine immediately after straining | |
| Production | Feta: Traditional production methods in Greece |
| White cheese: Similar production methods, but not placed in brine immediately | |
| Price | Feta: More expensive |
| White cheese: Cheaper alternative |
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What You'll Learn
- Feta is a protected name in the EU and UK, so if it's called feta, it's the real deal
- Greek feta is made from sheep's milk or a mix of sheep and goat milk
- Imitation feta is often called 'salad cheese' and is made with cow's milk
- Feta is a complex cheese with a salty, tangy, buttery, creamy, and acidic profile
- Greek feta is a versatile ingredient used in salads, cooked dishes, baking, and desserts
Feta is a protected name in the EU and UK, so if it's called feta, it's the real deal
Feta is a protected name in the EU and the UK, so if it's called feta, it's the real deal. This means that feta is a Protected Designation of Origin (PDO) product within the European Union and the UK. According to EU and UK legislation, only cheeses produced in a traditional way in particular areas of Greece can be called feta. These cheeses are made from sheep's milk or a mixture of sheep's milk and up to 30% goat's milk from the same area.
The protection of the term "feta" ensures that the product originates from a specific geographical area and meets certain qualities, guaranteeing fair remuneration for the producers of that area. This decision by the European Union led to Danish dairy companies changing the name of their white cheese products, and similar legislation was adopted in 25 other countries.
Outside of the EU and the UK, the name feta is often used generically for white, brined cheeses. For many consumers, the word feta has become a generic term for a white, crumbly cheese aged in brine. However, in Greece, there are several categories of white cheese with different textures, fat content, and tastes, and feta is just one of them.
Feta cheese is very high in salt, with over 400 mg of sodium per 100 calories, and has a tangy flavor and crumbly texture. The production process involves coagulating the milk, placing it in matrices for straining, cutting the formed cheese into slabs, and covering it with coarse salt. The cheese is then aged for at least two months, giving it its characteristic taste.
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Greek feta is made from sheep's milk or a mix of sheep and goat milk
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, with small or no holes, and no rind. It has a crumbly texture and a slightly grainy texture. Feta is formed into large blocks and aged in brine. Its flavour is tangy, mildly sour, and salty, ranging from mild to sharp.
In Greece, the production of cheese from sheep and goat milk dates back to 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 technology used by Greek shepherds today to produce feta.
Feta cheese, specifically, is recorded by Psellos in the 11th century under the name "prósphatos" (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.
Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union (EU). 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, which are made from sheep milk or a mixture of sheep and goat milk.
The classic version of Greek Feta P.D.O. is made with a combination of 70% sheep's and 30% goat's milk. The milk is coagulated, and then placed in matrices for straining. The formed cheese is removed from the strainer, cut into slabs, and covered with coarse salt. It is then aged for at least two months, which gives it its characteristic crumbly texture and tangy flavour.
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Imitation feta is often called 'salad cheese' and is made with cow's milk
Feta is a white cheese made from sheep's milk and goat's milk in Greece. 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 particular areas of Greece and made from sheep milk or a mixture of sheep milk and up to 30% goat milk can be called feta.
However, imitation feta, often called "salad cheese" or "Greek-style cheese", is made with cow's milk. This imitation feta is often pressed into a block shape, while real feta is not allowed to be pressed. It is also sometimes bleached to make it appear whiter. These variables can dramatically affect the taste of the cheese.
In Greece, you will find several categories of white cheese with different textures, fat content, and taste. White cheese in brine is made from cow's milk or admixtures of cow's milk with other milks and follows almost the same cheese-making process as feta. This is a cheaper alternative to feta and is considered inferior in quality. The key difference in production is that the cheese is placed in brine immediately after straining and it usually ripens only for 15 days. The result is a cheese with a slightly sour and indifferent taste that gets easily crumbled or broken.
Similar white brined cheeses are made traditionally in the Balkans, Cyprus, around the Black Sea, and in West Asia. Outside the EU, the name feta is often used generically for these cheeses. For many consumers, the word feta is a generic term for a white, crumbly cheese aged in brine. Production of the cheese has expanded to countries including Denmark, France, Germany, Italy, the United Kingdom, and the United States, and is often partly or wholly made with cow's milk.
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Feta is a complex cheese with a salty, tangy, buttery, creamy, and acidic profile
Feta is a white cheese, often made using a blend of milk from goats and sheep, though cow's milk is sometimes used. The blend of milk and production method gives feta its characteristic flavour and texture. The use of goat's milk, for example, gives the cheese a tangier flavour and a slightly crumblier texture. The milk is typically fermented using lactic acid bacteria, which gives feta its tanginess. The cheese is then aged in brine, enhancing its flavour and creating its crumbly texture.
Feta is a versatile ingredient, used in a variety of dishes, from salads and cooked meals to baking and even desserts. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, grilled, in sandwiches, or in omelettes.
The production of feta has expanded globally, with countries like Denmark, France, Germany, Italy, the UK, and the US producing feta, often with cow's milk. However, the term "feta" is protected within the EU and other territories, limiting its use to cheeses produced in a traditional way in Greece with sheep milk or a specific blend of sheep and goat milk.
The distinct profile of feta is shaped by the production process. After coagulating the milk, the curd is cut and placed in a mould to drain excess whey. The formed cheese is then removed, cut into slabs, salted, and set in barrels to soak up flavours and aromas. This dry-salting process is followed by maturation in brine, which further develops the flavour and texture of the cheese.
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Greek feta is a versatile ingredient used in salads, cooked dishes, baking, and desserts
Feta is a Greek brined curd cheese traditionally made from sheep's milk, or a mixture of sheep and goat milk. It has a salty and sharp flavour, a dense yet crumbly texture, and works well in a variety of dishes.
Salads
Feta is a popular ingredient in Greek salads, where it is used alongside vegetables such as cucumber, tomatoes, olives, peppers, and red onions. It can be crumbled over the top or served on the side.
Cooked Dishes
Feta can be baked in a high-heated oven until it becomes a warm and creamy spread. It can also be fried and drizzled with honey. Baked feta is often served with pita chips or toasted Italian bread.
Baking
Feta can be wrapped in phyllo dough and baked.
Desserts
No examples of feta being used in desserts were found, however, feta is often served with honey, which is a common dessert ingredient.
While feta is a Greek cheese, other white cheeses are similar, such as French or Bulgarian white cheese. However, as Greece has the PDO (Protected Designation of Origin) for the term "feta", these similar cheeses cannot be called feta.
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Frequently asked questions
Feta is a white cheese made from sheep milk or a mixture of sheep and goat milk. It is matured in brine and has a tangy, salty, and creamy flavour.
White cheese is a generic term for a white, crumbly cheese aged in brine. It is made from cow's milk or a mixture of cow's milk with other milks.
No, they are not the same. Feta is a type of white cheese, but not all white cheese is feta. Feta has specific requirements for its production, including the type of milk used and the region of production, that white cheese does not.
In addition to the differences in production requirements, feta and white cheese differ in taste and texture. Feta has a tangy, salty, and creamy flavour, while white cheese can have a slightly sour taste. Feta is also crumbly and springy, while white cheese can be pressed into a block shape.
