Patrick Oconnell
Feta is a popular Greek cheese with a rich history. It is an ancient cheese, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. In this response, we will explore the origins of feta cheese and the animals from which it is produced. We will also discuss the variations in production methods and the cultural significance of this beloved cheese.
| Characteristics | Values |
|---|---|
| Original/Authentic Feta | Greek Feta |
| Common Ingredients | Sheep milk, Goat milk, Cow milk |
| Texture | Soft, Crumbly, Creamy, Grainy |
| Taste | Tangy, Salty |
| Preservation | Stored in Brine, Stored in Wooden/Metal barrels, Stored in Olive oil |
| Use Cases | Salads, Pastries, Sandwiches, Omelettes, Grilled |
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What You'll Learn
Feta is traditionally made from sheep's milk
Feta is a Greek brined white cheese traditionally made from sheep'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. Feta is used in Greek salads, pastries, and notably in the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
Feta has been produced in Greece for thousands of years, with the earliest documented reference to cheese production dating back to the 8th century BC. The technology used to make cheese from sheep and goat milk in ancient Greece is similar to the methods used by Greek shepherds today to produce feta. In Homer's Odyssey, Polyphemus, a shepherd, is described as making and dry-storing cheese in wicker racks.
While traditional feta is made from sheep's milk, it can also be made using a combination of sheep, goat, and cow milk. The proportion of goat milk in Greek feta is typically below 30% of the overall mass. The more goat milk used, the springier and crumblier the texture of the cheese.
Outside of Greece, the name "feta" is often used generically for similar white brined cheeses. In the United States, most cheese sold as feta is made from cow's milk and does not follow the traditional production methods. To ensure that you are buying authentic Greek feta, look for labels that specify "sheep milk" or "goat milk".
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In the US, feta is often made from cow's milk
Feta is a popular Greek cheese with a salty and tangy taste. It is traditionally made using sheep milk or a mixture of sheep and goat milk. However, in the US, feta is often made from cow's milk. This is because, according to US labelling rules, cow's milk can be listed as just "milk" in the ingredients, whereas other types of milk must be identified, for example, "goat milk". Therefore, if the packaging of a block of feta simply says "milk", it is most likely made from cow's milk.
Feta made from cow's milk is not considered to be authentic feta. This is because, in 2002, feta was granted a Protected Designation of Origin (PDO) status by the European Union, meaning that only cheese produced in the traditional way in mainland Greece and the Lesbos Prefecture can be called feta. This traditional feta is made from sheep milk or a mixture of sheep and goat milk.
In the US, consumers can find authentic Greek feta, as well as feta made from cow's milk. To identify the type of milk used, it is important to read the labels. If the ingredient list says "milk" without specifying the animal, it is likely made from cow's milk. On the other hand, if the package specifies "goat milk" or "sheep milk", it is more likely to be authentic feta.
Some sources suggest that the taste of feta is altered when made from cow's milk. However, others claim that cow's milk feta is widely available in the US and can be a more economical option for those looking for a crumbly cheese to sprinkle on pizzas or salads. Ultimately, for those seeking the traditional Greek feta experience, it is recommended to purchase feta made from sheep or goat milk.
It is worth noting that the production of feta-like cheeses has expanded globally, and countries like Denmark, France, Germany, Italy, and the United Kingdom also produce similar cheeses. These cheeses may be labelled differently, such as "salad cheese" or "Greek-style cheese", to distinguish them from the traditional Greek feta.
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Feta can also be made from goat's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat's milk. While sheep's milk is the traditional choice, goat's milk is sometimes used as an alternative. In fact, cheese made from sheep and goat milk has been common in the Eastern Mediterranean since ancient times. According to Greek law, goat milk cannot exceed 30% of the overall mass of feta cheese, and it is usually kept well below that mark. The more goat milk used in the mixture, the springier and crumblier the texture of the feta becomes.
Feta made from goat's milk is sometimes labelled as "goat cheese" or "chèvre" in French. It has been made for thousands of years and is a highly versatile cheese. Goat cheese is light, creamy, and rindless, and it is often produced in the Poitou-Charentes region of France, an area known for this dairy product. Goat cheese is a perfect complement to a summer salad and can provide textural contrast to any cheese plate.
When buying feta cheese, it is important to read the labels. Authentic Greek feta cheese is made from sheep's milk or a mixture of sheep and goat's milk. However, outside of Greece and the European Union, the name "feta" is often used generically for similar white, brined cheeses. In the United States, for example, most cheese sold as "feta" is made from cow's milk rather than sheep or goat's milk. To ensure you are buying authentic feta made from goat's milk, look for labels that explicitly state "made from goat (or sheep) milk".
The process of making feta cheese is simple. First, let the milk cool down to 95 °F, then add rennet and let it coagulate. Once the curds have formed, chop them, drain the whey, salt them, and place them in special moulds. Feta is typically formed into large blocks and aged in brine, which affects the final flavour the cheese will acquire. Feta brined in wooden barrels will taste different from feta brined in metal.
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Feta is a Greek cheese
Feta is a white cheese with a tangy and salty taste and a crumbly texture. It is traditionally made with sheep's milk or a mixture of sheep and goat milk, with the former being considered the authentic version. The process of making feta involves letting the milk cool down to 95 degrees Fahrenheit, adding rennet, and letting it coagulate. Once curds have formed, they are chopped, drained of whey, salted, and placed in special molds. These molds are then brined, which affects the final flavor the cheese will acquire. For example, feta brined in wooden barrels will taste different from feta brined in metal.
While feta is traditionally made with sheep or goat milk, some modern versions use cow's milk, particularly in the United States. This variation in production methods has led to a distinction between "Greek feta" and "feta-style cheese." The European Union has recognized this difference by granting protected designation of origin (PDO) status to Greek feta, meaning that only cheese produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labeled as feta. This has resulted in other countries, such as Denmark, having to rename their feta-like cheeses.
Feta is commonly used in Greek dishes such as salads, pastries, and sandwiches. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. Feta can also be grilled or fried, adding a memorable twist to various dishes. When storing feta, it is recommended to keep it submerged in brine or a saline solution. Alternatively, it can be cut into pieces and covered with olive oil in an airtight container.
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Feta is a white cheese matured in brine
Feta is a Greek brined white cheese, which is matured in a salty solution known as brine. It is made from sheep's milk or a mixture of sheep and goat's milk. The name 'feta' comes from the Greek word for 'slice'.
Feta is a soft cheese with small or no holes and no skin. It has a crumbly texture with a slightly grainy texture and is formed into large blocks. It is then aged in brine, which gives it a tangy and salty flavour, ranging from mild to sharp. The process of brining feta in wooden barrels or metal barrels will also affect the final flavour of the cheese.
Feta is a popular cheese used in Greek salads and pastries, such as the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. Feta can also be served cooked, grilled, or as part of a sandwich or omelette.
Feta is considered a healthy cheese option as it is rich in calcium and high in protein, while also being lower in fat and calories compared to other cheeses. However, due to its salty flavour, feta is high in sodium and can be a source of tyramine, which may trigger migraines in sensitive individuals.
While feta is traditionally a Greek cheese, similar white brined cheeses are made in other regions such as the Balkans, Cyprus, and around the Black Sea. In the United States, most 'feta' cheese is made from cow's milk and is not considered authentic feta. To identify authentic feta cheese, it is important to read the labels and look for those made with sheep's milk or a mixture of sheep and goat's milk.
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Frequently asked questions
Feta cheese is traditionally made from sheep's milk, or a mixture of sheep's and goat's milk. However, in the US and other countries outside the EU, feta can be made from cow's milk or a combination of other types of milk.
Feta has a salty and tangy taste, with a creamy texture. It is known to have a nuttier smell than goat's cheese, which has a stronger, earthier aroma.
Feta dries quickly, even when refrigerated. If stored for longer than a week, it should be kept in brine or lightly salted milk.
