Andy Montoya
Feta is a Greek cheese that 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 is often made from cow's milk or a combination of different types of milk. The difference in the type of milk used can affect the taste and texture of the cheese, with traditional feta having a tangy, salty, and creamy flavour.
| Characteristics | Values |
|---|---|
| Milk Source | Sheep, Goat, Cow or a combination of these |
| Nutritional Facts | Influenced by production, type of milk and salting methods |
| Texture | Firm, crumbly, rich, creamy |
| Taste | Tangy, salty, mildly sour, spicy, sweet |
| Colour | White |
| Aroma | Nuttier, ewe's milk, butter, yoghurt |
| Ingredients | Milk, Lactic Acid Bacteria, Rennet Enzymes, Salt |
| Traditional Feta | Made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk |
| Feta in the EU | Must contain at least 70% sheep's milk and no more than 30% goat's milk |
| Feta outside the EU | May contain cow's milk |
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What You'll Learn
Feta cheese is made from sheep's milk
The production of feta cheese dates back to the 8th century BC when cheese made with sheep's milk was stored in brine. It is believed that the cheese may have come about by accident when milk curdled while being transported inside animals' stomachs. Feta is traditionally made using 100% sheep's milk, but it can also be made with a combination of sheep's and goat's milk, with a maximum of 30% goat's milk.
In the EU, the name "feta" is protected and can only be used for cheeses produced in specific regions of Greece using the traditional methods. However, outside the EU, feta-style cheeses may be made with cow's milk or a combination of other types of milk, and are sometimes still labelled as "feta". For example, in the United States, most cheese sold as feta is made from cow's milk.
The taste and texture of feta can vary depending on the production methods and the diet of the sheep. The degree of tang can be influenced by the diet of the sheep, as what they eat can effectively season their milk. This is one reason why the court ruled that Greece "owns" feta cheese, as the geographical factors unique to the country affect the diets of the livestock.
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Feta can also be made from a blend of sheep and goat's milk
Feta cheese is a Greek staple that is traditionally made from sheep's milk or a blend of sheep's and goat's milk. The blend usually contains up to 30% goat's milk, while the rest is sheep's milk. This combination of sheep and goat milk is used in the production of feta in the European Union (EU) and other territories where it is protected as a traditional product.
The use of sheep and goat milk in feta production dates back to ancient times in the Eastern Mediterranean and around the Black Sea. In Greece, specifically, the technology used to make cheese from a combination of sheep and goat milk is similar to the methods employed by Greek shepherds today to produce feta. This tradition of using sheep and goat milk in cheese-making is also mentioned in Homer's "Odyssey", where Polyphemus, a character in the epic poem, is described as making and dry-storing cheese in wicker racks.
The unique blend of sheep and goat milk gives feta its distinct aroma and flavour. The biodiversity of the land, coupled with the specific breeds of sheep and goats, influences the milk's characteristics and, consequently, the final product. Feta made with this blend tends to have a nuttier smell and a tangy, salty, and creamy taste.
It is important to note that the term "feta" is protected within the EU, and cheeses produced outside this region using sheep and goat milk may have different names. However, similar cheeses made with a blend of sheep and goat milk can be found in other parts of the world, although they may not bear the name "feta" due to geographical restrictions.
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Cow's milk feta is available outside the EU
Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In the European Union (EU), the term 'feta' is protected, and the cheese can only be labelled as such if it adheres to specific guidelines. These guidelines include the geographical region of production, the percentage of each type of milk used, and the cheese's moisture, fat content, and pH.
However, outside the EU, the term 'feta' is not protected, and the cheese may be produced with cow's milk or a combination of other types of milk. This is the case in the United States, where most feta is made with cow's milk, and the term ''traditional' feta is used for marketing purposes. Similarly, in Canada, feta manufacturers retained their rights to produce feta, while new entrants to the market must label their product as "feta-style/type cheese". In other markets, such as Australia and New Zealand, the generic usage of the term 'feta' continues.
The difference in milk used significantly impacts the taste of the cheese. Traditional feta made with sheep's and/or goat's milk is known for its nuttier aroma and tangy, salty taste, while feta made with cow's milk may have a milder flavour.
When purchasing feta outside the EU, it is essential to read the labels carefully. If the ingredient list simply states 'milk', it likely indicates cow's milk, as US labelling rules specify that cow's milk can be listed as 'milk', while other types of milk must be identified by the animal name, such as 'goat milk'. To find feta made with sheep's or goat's milk outside the EU, look for products that specify the type of milk used or seek out specialty cheese shops that may carry more traditional varieties.
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Feta is a semi-hard, white cheese
Feta is traditionally made from sheep's milk, or a blend of sheep's and goat's milk. In the EU, feta must be made from at least 70% sheep's milk, with no more than 30% goat's milk. The specific percentages of these types of milk give feta its unique aroma and flavour. The diet of the sheep also influences the taste of the cheese, as what they eat can effectively season their milk.
However, feta produced outside the EU may also contain cow's milk. In the US, most feta is made from cow's milk. This is because US labelling laws allow cow's milk to be labelled as just "milk", whereas other types of milk must be identified by animal name.
Feta is a popular ingredient in Greek salads and pastries, and can be served cooked or uncooked. It is a good source of protein, calcium, and healthy fats.
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Feta is a Greek cheese
In 2005, the EU's highest court awarded Greece exclusivity of the name "feta", setting very specific requirements for how and where the cheese can be made. It must be produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk). Feta can only be produced in specific regions of Greece, including Macedonia, Thessalia, and the Peloponnese peninsula.
The unique flavour and aroma of feta are influenced by the biodiversity of the land and the special breeds of sheep and goats used for milk. The diet of the sheep also plays a role, as what they eat can effectively season their milk. This is one of the reasons why the court ruled that Greece "owns" feta cheese.
Outside of the EU, feta-like cheeses may be made with cow's milk or a combination of other types of milk. For example, in the United States, most cheese sold under the name feta is made from cow's milk. However, these cheeses cannot be labelled as "feta" due to the EU court decision.
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Frequently asked questions
Feta is a Greek brined white cheese that is soft, crumbly, and has small or no holes. It is formed into large blocks and aged in brine.
Traditional feta cheese is made from 100% sheep's milk. However, it can also be made from a combination of sheep's milk and up to 30% goat's milk. Feta produced outside the EU may also contain cow's milk.
Feta cheese has a tangy, salty, and mildly sour taste, with a hint of sweetness. Its aroma is nutty, and its texture can range from firm and crumbly to rich and creamy.
Feta cheese is made by adding lactic acid bacteria to milk to initiate fermentation and separate the curds from the whey. Rennet enzymes are then added to the curds, which are cut into small blocks and placed into molds. After 24 hours, the blocks are removed from the molds, salted, and placed into containers for aging. The feta blocks are then transferred into new containers with a liquid salty brine and aged for at least 2 months.
Feta cheese is widely available in grocery stores and specialty cheese shops. You can typically find it in the cheese section or the specialty food aisle. Some common brands that sell feta cheese include President, Kryssos, Odyssey, Krono, and Athena.
