Kamil Perry
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, with small or no holes, and no skin. It is formed into large blocks and aged in brine, which gives it its characteristic salty taste and crumbly yet creamy texture. Feta is a popular ingredient in Greek salad, pastries, and sandwiches, and is also used in dips, sauces, and dressings. Outside of Greece, feta-like cheeses are produced in Bulgaria, France, Denmark, and the United States, among other countries.
| Characteristics | Values |
|---|---|
| Colour | White |
| Texture | Crumbly, slightly grainy, creamy |
| Flavour | Tangy, salty, mildly sour, spicy, sweet |
| Aroma | Ewe's milk, butter, yoghurt |
| Shape | Large blocks |
| Holes | Small or none |
| Skin | None |
| Type of milk used | Sheep, goat, cow |
| Origin | Greece |
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What You'll Learn
- Feta is a white, semi-soft cheese with a crumbly texture
- It is traditionally made from sheep's milk or a mixture of sheep and goat's milk
- Feta is a versatile ingredient, used in salads, quiches, pies, pasta, dips and sauces
- It is a good source of calcium, phosphorus and vitamin B12
- Feta has a tangy, salty flavour, with a creamy mouthfeel
Feta is a white, semi-soft cheese with a crumbly texture
The crumbly texture of feta makes it a versatile ingredient that can be crumbled over salads, blended into dips or sauces, or used as a topping for pizzas, pastas, or grilled vegetable dishes. It is also commonly used in pastries, such as the Greek phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). Feta can be served cooked or uncooked, and its salty, tangy flavour adds a unique dimension to dishes.
When selecting feta cheese, it is best to choose varieties made from high-quality milk with a crumbly texture and a creamy mouthfeel. The cheese may be stored in brine, which enhances its flavour and texture, and it should be properly refrigerated to maintain freshness and prevent drying out. Feta is known for its health benefits, including being a good source of calcium, protein, and essential nutrients such as phosphorus and vitamin B12.
It is important to note that the term "feta" is protected within the European Union and specific territories, where it legally refers only to cheeses produced in a traditional way in particular areas, such as mainland Greece and the Lesbos Prefecture. Outside of these protected regions, the name "feta" may be used more generically for similar white brined cheeses produced in other parts of the world.
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It is traditionally made from sheep's milk or a mixture of sheep and goat's milk
Feta cheese is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep and goat's milk. It is known for its tangy and salty flavour, which makes it a popular choice for salads, sandwiches, and pasta dishes. The use of sheep's milk or a mixture of sheep and goat's milk gives feta its distinctive aroma and flavour.
The production of feta cheese has a long history, dating back to ancient times in Greece. Traditionally, feta was made in wooden barrels or woven baskets, where it was preserved in brine to develop its characteristic taste and creamy texture. This traditional production method is still legally protected in the European Union and other territories, ensuring that feta cheese maintains its authentic qualities.
The milk used in feta cheese production is typically fermented with lactic acid bacteria, which contributes to its tangy flavour. The cheese is then aged in brine, enhancing its flavour and creating its signature crumbly texture. This process results in a soft cheese with small or no holes and no skin. The texture of feta is distinct, often described as crumbly and slightly grainy, with a creamy mouthfeel.
Feta cheese made from sheep's milk or a mixture of sheep and goat's milk is considered high-quality and tends to be more expensive. It is known for its creamy texture and aromas of ewe's milk, butter, and yoghurt. The taste is tangy, slightly salty, and mildly sour, with a hint of sweetness and a spicy finish.
Feta cheese has become a staple in kitchens worldwide, known for its versatility and unique flavour. It can be crumbled over salads, added to quiches and pies, or blended into dips, sauces, or dressings. Feta is also commonly used in Mediterranean dishes, such as Greek salads, pastries, and sandwiches. The versatility of feta cheese makes it a popular ingredient for chefs and home cooks alike.
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Feta is a versatile ingredient, used in salads, quiches, pies, pasta, dips and sauces
Feta is a versatile ingredient, used in salads, quiches, pies, pasta, dips, sauces, and more. It is a popular type of cheese that has been enjoyed for centuries, known for its tangy and salty flavour and crumbly texture. Feta originated in Greece and is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is a semi-soft, white cheese with small or no holes and no skin. The cheese is aged in brine, which enhances its flavour and texture.
Feta is a great addition to salads, adding a touch of savoury flavour. It can be crumbled over a variety of fresh vegetables, such as cucumbers, cherry tomatoes, red onions, and kalamata olives, and dressed with a vinaigrette or olive oil. Feta is also commonly used in Greek salads, paired with ingredients like couscous, olives, and aromatic herbs such as oregano.
In terms of baked goods, feta is a decadent addition to quiches and pies. It can be incorporated into the filling or topping of quiches, adding a creamy texture and robust taste. Feta is also commonly used in Greek pastries, such as the phyllo-based spanakopita ("spinach pie") and tyropita ("cheese pie").
Feta is also delicious when crumbled over pasta or used as a topping for pizzas. It pairs well with fresh spinach, sun-dried tomatoes, roasted garlic, and grated Parmesan. Feta can also be blended into sauces or dips, such as a feta sauce made from Greek yogurt, crushed feta, and fresh herbs, served alongside grilled chicken and vegetables.
Additionally, feta can be used in sandwiches, omelettes, and many other dishes. It can be served cooked or grilled and is often served with olive oil or olives. Feta's versatility and distinctive flavour make it a popular ingredient in Mediterranean cuisine and a favourite for many cheese lovers.
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It is a good source of calcium, phosphorus and vitamin B12
Feta cheese is a popular Greek cheese with a tangy, salty flavour and a crumbly texture. It is made from sheep's milk or a mixture of sheep's and goat's milk. Feta is a good source of several essential nutrients, including calcium, phosphorus, and vitamin B12.
Calcium is essential for maintaining strong bones and teeth. It is also important for muscle function, nerve transmission, and blood clotting. Feta cheese is a good source of calcium, providing about 14% of the recommended daily intake per 30-gram serving. This makes it a valuable source of calcium in the diet, contributing to the maintenance of bone and teeth health.
Phosphorus, another mineral found in feta cheese, plays a crucial role in energy production, protein synthesis, and bone health. It works closely with calcium to build strong bones and teeth. Additionally, phosphorus is involved in the body's energy production process, helping to generate ATP (adenosine triphosphate), which is the body's primary energy source.
Vitamin B12, also abundant in feta cheese, is essential for several bodily functions. It is necessary for the normal formation of red blood cells, the maintenance of a healthy nervous system, and the metabolism of homocysteine, an amino acid that can contribute to heart disease when present in excess. Vitamin B12 also plays a role in DNA synthesis and the regulation of gene expression.
In addition to these nutrients, feta cheese also contains protein, which is important for muscle growth and repair. It may also offer anti-inflammatory benefits and potential digestive advantages. However, it is worth noting that feta cheese is high in sodium, which can be a concern for individuals with high blood pressure.
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Feta has a tangy, salty flavour, with a creamy mouthfeel
Feta is a Greek brined white cheese with a tangy, salty flavour and a creamy mouthfeel. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk, and it originated in Greece. The crumbly texture of feta is distinct, with a slightly grainy consistency. The cheese is formed into large blocks and aged in brine, which enhances its flavour and texture.
Feta's tangy and salty flavour is a result of the fermentation process and the ageing process in brine. The milk used is typically fermented using lactic acid bacteria, giving feta its characteristic tanginess. The intensity of the saltiness can vary depending on the brand and type of feta cheese. High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt.
The versatility of feta makes it a popular ingredient in various dishes. It is often used in salads, such as Greek salad, and adds a touch of savoury flavour. Feta can also be incorporated into omelettes, quiches, and pies, providing a creamy texture and robust taste. It can be used as a topping for pizzas, pastas, or grilled vegetable dishes, adding a Mediterranean touch to the meal.
Feta cheese is known for its health benefits, including being a great source of calcium and providing essential nutrients such as phosphorus and vitamin B12. However, it is important to note that feta is also high in sodium, which can be a concern for individuals with high blood pressure.
The term "feta" is protected within the European Union and other territories, legally referring only to cheeses produced in a traditional way in specific areas, such as mainland Greece and the Lesbos Prefecture. Outside of these protected regions, the name "feta" may be used more generically for similar white brined cheeses produced in other parts of the world.
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Frequently asked questions
Feta cheese is a white, semi-soft, crumbly yet creamy cheese. It is formed into large blocks and has small or no holes, with no skin.
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, some feta cheese is made from cow's milk, which tends to be drier and crumbly.
Feta cheese has a tangy, salty, and mildly sour taste, with a hint of sweetness. The intensity of the saltiness can vary depending on the brand and type of feta cheese.
Feta cheese originated in Greece and has been enjoyed for centuries. It is now also produced in other countries such as Bulgaria, France, and the United States.
It is important to store feta cheese properly in the refrigerator to maintain its freshness and prevent it from drying out.
