Andy Montoya
Feta is a Greek cheese that is traditionally made from sheep's milk, or a blend of sheep's and goat's milk. However, in the US and other countries, feta may also be made from cow's milk or a combination of other types of milk. The process of making feta involves adding lactic acid bacteria to milk to initiate fermentation, followed by the addition of rennet enzymes to separate the solid curds from the whey. Feta has a distinct salty and tangy taste, a crumbly texture, and is often used in salads, pastries, and sandwiches.
| Characteristics | Values |
|---|---|
| Place of origin | Greece |
| Texture | Soft, compact, springy, crumbly |
| Colour | White |
| Taste | Tangy, salty, mildly sour, slightly spicy, sweet |
| Ingredients | Pasteurized part-skim milk, cheese culture, salt, enzymes, powdered cellulose, natamycin |
| Milk source | Sheep, goat, cow or a combination of these |
| Moisture content | Maximum of 56% |
| Fat content | Minimum of 43% |
| pH | Between 4.4 and 4.6 |
| Production technique | Dry-salting, maturation in brine, refrigeration |
| Packaging | Sealed plastic cups with brine |
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What You'll Learn
Feta cheese is traditionally made from sheep's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk. It is soft, crumbly, and has small or no holes, with no skin. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, pastries, and sandwiches, and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
The name "feta" comes from the Greek word for "slice." It is said to date back nearly 3,000 years, with mentions of it in Homer's Odyssey. According to the myth, the Cyclops Polyphemus used to transport milk from his sheep in bags made of animal stomachs. One day, he discovered that the milk had curdled into a solid form, and upon tasting it, he found that it was delicious.
In modern times, feta cheese is still traditionally made from 100% sheep's milk, though some varieties may also contain up to 30% goat's milk. This combination of sheep and goat's milk is common in the Eastern Mediterranean and has been used since ancient times. The milk may be pasteurized or not, but most producers now use pasteurized milk and add a starter culture of microorganisms to initiate the fermentation process.
To make feta cheese, lactic acid bacteria are added to the milk to sour it and begin fermentation. Rennet enzymes are then added to separate the solid curds from the whey. The curds are cut into small blocks and placed into moulds for 24 hours. The blocks are then removed from the moulds, salted, and placed into wooden or metal containers for aging. After a few days, the blocks are transferred into new containers with a liquid salty brine and aged for at least two more months.
While traditional feta cheese is made from sheep's milk, it is important to note that in some countries, such as the United States, feta cheese may also be made from cow's milk or a combination of different types of milk. When purchasing feta cheese, it is essential to read the labels carefully to determine the type of milk used and ensure that you are getting the desired product.
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In the US, feta is often made from cow's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. In the EU, feta is a protected designation of origin product, which means that any product labelled as "feta" must contain at least 70% sheep's milk and no more than 30% goat's milk.
However, in the US, feta cheese is not subject to the same regulations and is often made from cow's milk or a combination of different types of milk. This is because US labelling laws allow cow's milk to be listed as just "milk" in the ingredients, whereas other types of milk must be identified, for example, "goat milk". Therefore, if a feta cheese product sold in the US does not explicitly state that it is made from sheep or goat milk, it is likely made from cow's milk.
Some consumers have expressed concern about this, arguing that feta made from cow's milk is not "real" feta and that it tastes significantly different from traditional feta made from sheep or goat milk. However, others may prefer the taste of feta made from cow's milk, and it is widely available in the US.
It is worth noting that feta cheese made from cow's milk is not limited to the US. In some other countries, such as Canada, feta cheese produced before a certain date can be labelled as "feta" even if it is made from cow's milk or a combination of different types of milk.
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Feta can also be made from goat's milk
Feta is a Greek cheese that is traditionally made from sheep's milk. However, it can also sometimes be made from goat's milk or a combination of the two. In the US and other countries outside of the EU, feta may also be made from cow's milk or a combination of different types of milk.
According to US labelling rules, cow's milk can be listed as "milk" in the ingredients, but goat's milk must be identified as "goat milk". Therefore, if the packaging does not explicitly state that the feta is made from goat or sheep's milk, it is likely made from cow's milk.
Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk.
Goat cheese, or "chèvre" in French, is made from goat's milk and has a stronger earthy aroma with a tart and bold flavour compared to feta. It is often shaped into a log, wheel, or triangular block and may have an edible rind.
While both feta and goat cheese are white cheeses with a creamy mouthfeel, feta has a nuttier smell and a salty and tangy taste due to the brine curing process. Feta is typically shaped into blocks and does not have a rind or skin.
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In the EU, feta must be made from sheep's milk or a mix of sheep's and goat's milk
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mix of sheep and goat milk. The name "feta" comes from the Greek word for "slice." It is a salty and tangy cheese with a crumbly texture. While feta is likely the most famous Greek cheese, it has been produced in other countries, including Denmark, France, Germany, Italy, the UK, and the US.
In the EU, feta has been a protected designation of origin (PDO) product since 2002, which means that only cheeses produced in specific regions of Greece using traditional methods can be labeled as feta. According to EU legislation, feta must be made from sheep's milk or a mix of sheep's and goat's milk, with the latter not exceeding 30% of the overall mass. This legislation also applies to Northern Ireland.
The production of feta first began in the Eastern Mediterranean and around the Black Sea, where cheese made from sheep and goat milk has been common since ancient times. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC, and the technology used to make cheese from sheep and goat milk is similar to the methods used by Greek shepherds today to produce feta.
Outside of the EU, feta-style cheeses may be made with cow's milk or a combination of different types of milk. However, traditional Greek feta is made with sheep's milk, and some consider it to be the authentic version.
It is important to note that feta cheese made with cow's milk may not have the same flavor and texture as the traditional Greek feta made with sheep's milk or a mix of sheep and goat milk.
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Outside the EU, feta may be made from a combination of milks
Feta is a Greek brined white cheese with a salty and tangy flavour. It is made from sheep's milk or a combination of sheep's and goat's milk. In the EU, feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, outside the EU, feta may be made from a combination of other types of milk, including cow's milk. This is because the EU has granted Greek feta PDO status, meaning that only feta produced in Greece using the traditional combination of sheep's and goat's milk can be labelled as 'feta'.
In the United States, most cheese sold under the name feta is American and made from cow's milk. This is because US labelling rules state that cow's milk can be listed as just "milk" in the ingredients, whereas all other types of milk must be identified by the animal name. Therefore, if a product sold as feta in the US does not explicitly state that it is made from sheep's or goat's milk, it is likely made from cow's milk.
Feta has been made for thousands of years, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. The technology used to make cheese from sheep and goat's milk is similar to the methods used by Greek shepherds today to produce feta. Feta is a popular ingredient in Greek salads and pastries, and is also enjoyed on its own, often served with olive oil or olives and sprinkled with herbs such as oregano.
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Frequently asked questions
Feta cheese is traditionally made from sheep's milk. However, it can also be made from a combination of sheep's and goat's milk. In the US and other countries, feta may also be made from cow's milk or a combination of other types of milk.
Feta cheese is believed to have originated in Greece and has been mentioned in Homer's "Odyssey". It is said that the Cyclops Polyphemus discovered feta when he noticed that the sheep's milk he was transporting had curdled into a solid form.
Feta cheese is made by adding lactic acid bacteria to milk, which sours the milk and initiates fermentation. Rennet enzymes are then added to separate the solid curds from the whey. The curds are cut into small blocks, salted, and placed in containers to age in brine.
Feta cheese has a tangy, salty, and mildly sour taste with a creamy texture. It is known for its nutty aroma and crumbly texture.
Authentic feta cheese, made with sheep's milk or a combination of sheep's and goat's milk, can often be found in Greece or other European countries. In the US, feta cheese may be made with cow's milk or a combination of milks, so be sure to check the label for the type of milk used.
