Bushra Griffith
Feta is a Greek brined white cheese with a tangy, salty flavour and a crumbly texture. It is traditionally made with sheep's milk or a mixture of sheep and goat's milk, and its origins can be traced back to ancient Greece. Outside of the EU, the name feta is often used for similar cheeses made with cow's milk, which some consider to be non-authentic. To make feta at home, a starter culture containing lactic bacteria is added to milk, which is then heated and mixed with liquid rennet or a rennet tablet.
| Characteristics | Values |
|---|---|
| Texture | Creamy, crumbly, slightly grainy |
| Aroma | Ewe's milk, butter, yoghurt |
| Taste | Tangy, salty, mildly sour, spicy, sweet |
| Milk | Sheep, goat (maximum 30% goat milk), cow |
| Pasteurization | Milk may be pasteurized or not, but most producers use pasteurized milk |
| Culture | Mesophilic, thermophilic |
| Additives | Salt, enzymes, powdered cellulose, natamycin |
| Colour | White |
| Ageing | Aged in brine |
| Origin | Greece |
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What You'll Learn
Feta is traditionally made with goat's milk
Feta is a Greek brined white cheese traditionally made with goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
The reason for this specificity is that the biodiversity of the land, along with the special breeds of sheep and goats used for milk, gives feta cheese its unique aroma and flavour. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization.
To make feta cheese at home, one can use a Feta Cheese Starter Culture, which contains lactic bacteria such as Lactoccocus lactis subsp. lactis and Streptococcus thermophilus. One can also make a thermophilic culture by heating milk to 45 degrees Celsius and adding a spoonful of Greek, Bulgarian, or Turkish yoghurt. This culture can be used in addition to a mesophilic culture to make feta.
Feta is considered one of the world's oldest cheeses, with its earliest record dating back to the Byzantine Empire. It is a common ingredient in Mediterranean recipes and is often used in salads, pastries, sandwiches, and omelettes.
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Sheep milk is also used
Feta is a Greek brined white cheese that is traditionally made with sheep's milk or a mixture of sheep and goat's milk. In the EU and other territories where it is protected, feta is produced using only whole sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk.
The production of feta cheese with sheep milk has a long history, dating back to ancient Greece. The technology used to make cheese from sheep-goat milk in ancient times is similar to the methods used by Greek shepherds today to produce feta. This traditional production method has been legally protected within the EU and other territories, ensuring that feta cheese maintains its authentic characteristics.
When making feta cheese with sheep milk, specific cultures and techniques are employed. Some recipes call for the use of thermophilic cultures, which can be created by adding a spoonful of Greek, Bulgarian, or Turkish yogurt to heated milk. This culture is then added to the sheep milk along with a mesophilic culture, resulting in the distinctive flavour and texture of feta.
The use of sheep milk in feta cheese is not limited to traditional production methods. Even with the expansion of feta production to other countries like Denmark, France, Germany, and the United States, sheep milk remains a preferred choice for creating authentic-tasting feta. While cow's milk is sometimes used in these regions, it is not considered traditional feta, and the use of sheep milk is still prevalent in producing the desired flavour and aroma.
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In the EU, feta can only be made with a blend of sheep and goat milk
Feta is a Greek brined white cheese with a tangy, slightly salty, and mildly sour flavour. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Feta is used in Greek salads, pastries, sandwiches, and omelettes, and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.
The use of sheep and goat milk in feta production has a long history. 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-goat milk is similar to the methods used by Greek shepherds today to produce feta. Cheese produced from sheep-goat milk was a common food in ancient Greece and an integral component of later Greek gastronomy.
The European Union's regulations on feta cheese have had an impact on the naming and production of similar cheeses in other countries. For example, Danish company Arla Foods changed the name of its white cheese products, and the British cheese "Yorkshire Feta" was renamed "Fine Fettle Yorkshire". These changes were implemented to comply with EU regulations that reserve the name "feta" for cheeses produced in the traditional way in specific regions of Greece.
While the EU regulations protect the traditional production and naming of feta cheese, it is important to note that similar white brined cheeses are made in other regions, such as the Balkans, Cyprus, and around the Black Sea. However, outside of the EU, the name "feta" is often used generically for these similar cheese varieties.
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Outside the EU, feta is often made with cow's milk
Feta is a Greek brined white cheese that is traditionally made with sheep's milk or a mixture of sheep and goat's milk. It is known for its tangy, slightly salty, and mildly sour taste, with a creamy texture and aromas of ewe's milk, butter, and yoghurt. Outside of the European Union (EU), the term "feta" is often used more generically to refer to white, crumbly cheeses aged in brine, which may be made with cow's milk.
Within the EU and certain other territories, the term "feta" is protected, and the cheese must adhere to specific production methods and geographical indications. This means that, legally, feta produced in these regions must follow traditional practices and use only sheep's milk or a blend of sheep and goat's milk, with a maximum of 30% goat's milk. However, outside of these protected regions, the term "feta" can be used more liberally.
In countries such as Denmark, France, Germany, Italy, the United Kingdom, and the United States, feta-style cheeses are often made wholly or partially with cow's milk. This is particularly prevalent in the United States, where most cheese sold as "feta" is produced domestically with cow's milk. The use of cow's milk in feta-style cheeses outside of the EU is likely due to the absence of protected status for the term in these regions, allowing for more flexibility in production methods and ingredients.
It is important to note that, while cow's milk feta-style cheeses are common outside of the EU, they may differ significantly from traditional feta in terms of taste and texture. The type of milk used in cheese production can greatly influence its flavour and characteristics. For those seeking authentic feta cheese, it is advisable to look for products explicitly labelled as made with sheep's or goat's milk to ensure they are getting the traditional variety.
While the use of cow's milk in feta-style cheeses may be common outside of the EU, it is important for consumers to be aware of the differences between these products and traditional feta. The protection of the term "feta" within the EU helps to safeguard the traditional production methods and ingredients associated with this historic cheese.
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Commercial feta cultures can be used
Feta cheese is traditionally made with goat's milk, but it can also be made with sheep's milk or a mixture of both. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt. It has a tangy, slightly salty, and mildly sour taste with a hint of sweetness.
Commercial feta cultures can be purchased from companies like Cultures for Health and NW Ferments. These cultures are typically stored in the refrigerator or freezer and activated with milk to create the cheese. The process of making feta cheese involves heating milk to a specific temperature, adding the starter culture, and allowing it to culture for a set period.
Additionally, it is possible to create a feta culture at home by using existing feta cheese. This involves adding feta cheese to milk and allowing it to culture, creating a similar result to commercial feta cultures. However, it is important to note that this method may be more complicated and prone to errors.
Commercial feta cultures provide a convenient way to produce feta cheese with consistent results, resembling the traditional cheese made in Greece and protected by the European Union's designation of origin.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk.
Feta cheese is made using a mesophilic culture. This culture can be created by adding a spoonful of cultured buttermilk or cultured sour cream to milk and allowing it to sit for 16-24 hours. A thermophilic culture can also be used, which is made by adding a spoonful of Greek, Bulgarian, or Turkish yogurt to heated milk and allowing it to sit for 8 hours.
Traditionally, feta cheese is made with whole sheep milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. The milk may be pasteurized or raw, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk.
