Patrick Oconnell
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 tangy, salty, and slightly acidic flavour. Feta is typically formed into large blocks and aged in brine. The cheese has been produced for over 2000 years and is now a staple in culinary cultures worldwide. Feta is often sold in blocks and shipped sealed or in tubs containing brine to preserve freshness.
| Characteristics | Values |
|---|---|
| Common Name | Feta |
| Type of Cheese | White, pickled, brined |
| Texture | Soft, crumbly, slightly grainy, creamy |
| Taste | Tangy, salty, mildly sour, slightly sweet, peppery |
| Colour | White |
| Aroma | Ewe's milk, butter, yoghurt |
| Milk Used | Sheep, goat, cow |
| Milk Fat Content | Minimum 6% |
| Rennet Used | Calf, bovine, artisanal |
| Production Method | Dry-salting, maturation in brine, pasteurization |
| Ripening Method | Refrigerated, constant temperature of 2-4°C |
| Ripening Time | Minimum 2 months |
| Packaging | Sealed tubs, plastic bags, plastic containers |
| Serving Suggestions | Salads, pastries, olive oil, herbs, grilled |
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What You'll Learn
Feta is made from sheep and/or goat milk
Feta is a Greek white cheese with a tangy, salty, and slightly acidic flavour. It is often made from sheep's milk or a mixture of sheep's and goat's milk. The use of goat's milk should not exceed 30% of the mixture. The milk is coagulated and placed into moulds for straining. The moulds traditionally have a large number of small holes, and no pressure is applied during the straining process. Once removed from the moulds, the cheese is sliced and covered in a coarse-grained salt. Microorganisms develop on the surface of the curd, contributing to the unique flavour of feta.
The production of feta cheese is believed to have ancient origins. In Homer's Odyssey, the hero Odysseus takes cheese made by the Cyclops Polyphemus. While Polyphemus' cheese may not have been feta, cheese produced from sheep and goat milk was a common food in ancient Greece. The first unambiguous documentation of preserving cheese in brine appears in Cato the Elder's De Agri Cultura from the 2nd century BC.
Feta is typically aged in brine in a refrigerator for several weeks, followed by a minimum of two months in a refrigerated, high-humidity environment. The cheese is then cut and sold directly from containers, or packaged in sealed plastic cups with some brine. Feta dries relatively quickly, even when refrigerated, and should be stored in brine or lightly salted milk if kept for longer than a week.
Feta is a versatile cheese that can be served in many ways. It is often used in salads, pastries, and sandwiches, and can be grilled or cooked into omelettes. It is also served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
Feta is a popular cheese worldwide, accounting for about 10% of Greece's exports. Its production is regulated within the European Union, where it has been a Protected Designation of Origin (PDO) product since 2002. This means that only cheeses produced in the traditional way in specific regions of Greece can be labelled as feta.
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Milk is coagulated and placed into moulds
Feta cheese is a Greek PDO white pickled cheese made from sheep's milk or a mixture of sheep and goat milk. It is one of the oldest cheeses in the world and is characterised by its soft, crumbly texture and tangy, salty flavour.
The process of making feta cheese involves several steps, one of which is coagulation. After milk is heated and pasteurised, a coagulant is added to separate the milk into curds and whey. This mixture is then transferred to moulds, which come in various shapes such as circular or rectangular. The moulds are designed with holes to facilitate drainage of the whey. The curds are left in the moulds for a period of time, during which they are occasionally turned to ensure even drainage.
The moulds play a crucial role in shaping and draining the cheese curds. They are typically made from durable plastic and are reusable. The moulds may be cylindrical or rectangular and are placed on an inclined table to facilitate whey drainage. The curds are left in the moulds for 2-3 days, after which they are removed and rubbed with salt.
The use of moulds in the cheese-making process is an important step in achieving the desired shape and consistency of the final product. The moulds allow for the whey to drain, leaving behind the solid cheese curds. This step also helps to improve the cohesion of the curds, resulting in a more uniform texture.
Overall, the use of moulds in the production of feta cheese is a critical step that contributes to the unique characteristics of this popular Greek cheese.
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Curd is cut and salted
Feta is a Greek white cheese with a tangy, slightly salty, and mildly sour flavour. It is made from sheep's milk or a mixture of sheep and goat's milk. The process of making feta cheese involves several steps, one of which is cutting the curd and salting it.
Cutting the Curd
Once the milk has been coagulated, the curd is cut. The curd is cut into cubes with a size of 2-3 cm3. This step is important to increase the cohesion of the curd. After cutting, the curd is left to stand in the whey for about 5-10 minutes.
Salting the Curd
After the curd has been cut and drained of excess whey, it is salted. This step not only adds flavour to the cheese but also helps to develop microorganisms on the surface of the curd, which contribute to the distinctive flavour of feta. Traditionally, the surface of the cheese is covered with a coarse-grained salt.
Aging and Maturation
The salted cheese is then prepared for maturation by soaking in wooden barrels for several days, allowing it to absorb flavours and aromas. This is followed by maturation in brine, which is a solution of 7% salt in water. The maturation process takes several weeks at room temperature and a further minimum of 2 months in a refrigerated environment with high humidity.
Packaging and Storage
After maturation, the feta cheese is packaged and stored. It is typically sold in sealed blocks or tubs containing some of the brine to maintain freshness. Feta dries relatively quickly, even when refrigerated, so it is important to store it in brine or lightly salted milk if it will be stored for longer than a week.
Feta cheese, with its distinctive salty and tangy flavour, has become a staple in culinary cultures worldwide. The process of cutting the curd into cubes and then salting it is a crucial step in the production of feta, contributing to its unique texture and flavour.
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Cheese is soaked in brine for several weeks
Feta cheese is a Greek PDO white pickled cheese made from sheep's 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 soaked in brine for several weeks, which is an integral part of its production and preservation. The brining process intensifies the cheese's flavour, resulting in a sharper and more complex taste. It also helps to create the cheese's distinctive crumbly texture, making it ideal for use in salads, sandwiches, and other dishes.
The process of brining feta cheese typically involves the following steps: After the cheese has been made, it is drained of excess whey. The cheese is then cut into blocks and salted to further extract moisture. The cheese blocks are then submerged in a brine solution, which is typically a 7% salt-water solution, for several weeks to several months. During this brining period, the cheese undergoes a gradual ageing process, developing its full flavour and texture.
Feta cheese is traditionally sold in brine to preserve its flavour and texture. It can be stored in the refrigerator for several months if properly stored. The brine should be changed every few weeks to keep it fresh and prevent bacterial growth.
Brine is key to a chunk-free whipped feta dip and will improve the texture, taste, and shelf life of the cheese. It is possible to make feta cheese without brine, but it will not have the same flavour or texture. If you wish to make your own brine, you can combine 1 teaspoon of kosher salt for every cup of water, ensuring that the feta is entirely submerged.
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Feta is aged in a refrigerator for at least two months
Feta cheese is a Greek PDO white pickled cheese made from ewe or a mixture of ewe and goat milk. It is a soft, crumbly cheese with a slightly grainy texture and no skin. Feta is formed into large blocks and aged in brine. The cheese is tangy, salty, and mildly sour, with a spicy finish. It is used in Greek salads and pastries, such as spanakopita and tyropita.
Feta is typically aged in a brine solution of 7% salt in water for several weeks at room temperature. After this initial aging period, the cheese is then transferred to a refrigerator for at least two months of further maturation. This refrigeration period is crucial to the development of feta's characteristic flavour and texture. During this time, feta dries relatively quickly, even when refrigerated, due to the high salt concentration in the brine.
The containers used for aging feta can vary, with some producers using wooden barrels, while others use metal vessels or plastic containers. The choice of container can impart a unique flavour to the cheese, with the traditional barrel aging method favoured for its impact on the final product.
Properly stored in brine and refrigerated, feta cheese can last for several months. However, it is important to note that feta should be submerged in brine to ensure its longevity. When stored in this manner, feta can last for up to three months, though some sources suggest it can last even longer.
The salty brine acts as a preservative, inhibiting the growth of bacteria and mould, and extending the shelf life of the cheese. This is particularly important for soft cheeses like feta, which are more susceptible to spoilage.
In summary, the aging process of feta cheese involves an initial room-temperature maturation in brine, followed by a critical refrigeration period of at least two months. This process, combined with the salty brine solution, results in the distinctive flavour and texture of feta cheese and contributes to its extended shelf life.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk.
Feta is made by adding rennet and casein to a vat filled with either pasteurized or raw sheep’s milk, or a blend including goat’s milk, and leaving it to coagulate. When the milk thickens, the curd is cut and placed to drain off excess whey in a mould. Once firm, it is cut again, dry-salted, and set in barrels, soaking up flavours and aromas for several days. This prepares the cheese for maturation in brine for a period of more than a few weeks, followed by a second ripening stage in refrigerated conditions.
Feta is used in salads, pastries, sandwiches, omelettes, and many other dishes. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
