Patrick Oconnell
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and salty with a tangy flavour. Feta is an integral part of Greek cuisine and is used in salads, pastries, and sandwiches. It is also often served with olive oil or olives. Feta is best when produced in Greece and the area of Lesbos, and its flavour profile ranges from mild to sharp.
| Characteristics | Values |
|---|---|
| Colour | White, Yellow-ish |
| Texture | Hard, Medium-hard, Medium-soft, Soft, Creamy |
| Taste | Salty, Medium-salty, Sour, Medium-sour, Hardly sour, Bland, Medium-intense, Intense |
| Flavour | Sheep-y, Goaty, Tangy, Rich, Creamy, Grassy, Lemony aftertaste |
| Milk | Sheep, Goat, Cow |
| Region | Greece, France, Israel, Bulgaria |
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What You'll Learn
Greek feta is made from sheep's milk or a mix of sheep and goat milk
Feta has been a staple of Greek cuisine since ancient times. In fact, the earliest documented reference to cheese production in Greece 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. Feta is so integral to Greek culture and gastronomy that it has been classified as a Protected Designation of Origin (PDO) product, meaning it must be produced in Greece and the area of Lesbos to be considered authentic.
The taste of Greek feta can vary depending on the ingredients and production methods used. It is often described as tangy and salty, with a lemony aftertaste. The saltiness comes from the brining process, and the longer it is aged, the sharper the taste becomes. Some varieties of Greek feta may also have a rich, creamy, or sour taste, with a mild bite at the end.
When it comes to cooking, feta is a versatile cheese that can be used in a variety of dishes. It is commonly used in Greek salads, pastries such as spanakopita and tyropita, and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be grilled, added to sandwiches, omelettes, baked goods, and many other dishes.
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It is salty, tangy, and creamy
Greek feta cheese is a unique and popular ingredient in Mediterranean cuisine. It is salty, tangy, and creamy, with a flavour profile that ranges from mild to sharp. The salty and tangy characteristics are a result of the brining process, a traditional method of preservation that has been used since ancient times.
Feta is a brined curd cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and formed into large blocks, with a slightly grainy texture. The cheese is aged in brine, contributing to its salty and tangy flavours. The longer the feta is aged, the sharper and more complex the taste becomes.
The creaminess of feta can vary, with some varieties being more solid and cottage cheese-like, while others are described as medium-soft or medium-hard. The creaminess of the cheese makes it ideal for melting, adding a salty and tangy kick to dishes like pizza.
Greek feta is considered the most authentic, with a strong flavour that is well-loved by many. It is a key ingredient in Greek salads and pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It is also delicious grilled, added to sandwiches, or used as a topping for roasted vegetables.
The versatility of feta, with its salty, tangy, and creamy characteristics, makes it a popular ingredient in various dishes, contributing to its enduring popularity in Greek cuisine and beyond.
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Feta is commonly used in Greek salads
Feta is a popular ingredient in Mediterranean cuisine and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It is a key component of a Greek salad, adding a salty, tangy kick to the dish. Its crumbly texture also makes it a great topping for a salad, adding a nice contrast to the fresh vegetables.
The use of feta in Greek salads is quite versatile. It can be cubed and added as a topping, or crumbled and sprinkled over the dish. It can also be whipped into a smooth puree and used as a dipping sauce for the vegetables in the salad. Feta is a very distinctive cheese, and its unique flavour and texture make it a must-have for any Greek salad.
Feta is also used in other Greek dishes, such as pastries, notably the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It can be served cooked, grilled, in sandwiches, or omelettes. Feta is a very important part of Greek cuisine and has been around since ancient times. It is a Protected Designation of Origin product, meaning it must be produced in Greece and the area of Lesbos to be considered authentic.
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It is often served with olive oil or olives
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is often served with olive oil or olives, and aromatic herbs such as oregano.
Feta is commonly used in Greek salads, pastries, and sandwiches. It can also be served cooked, grilled, or baked. When served with olive oil, it is typically drizzled on top. Feta can be added to salads, roasted vegetables, or stuffed into olives for a dirty martini. It can also be whipped into a smooth puree and used as a dipping sauce.
The combination of feta and olive oil or olives is a popular choice for those seeking to capture the flavors of Greece. A Greek-themed charcuterie board, for example, may include feta, olives, and other traditional elements. Feta and olive oil or olives are also commonly used in Greek dishes such as tiro pita and dakos (barley rusk salad).
The salty and tangy flavor of feta, derived from the brining process, pairs well with the fruity and grassy notes of olive oil. The brininess of feta also complements the salty and savory characteristics of olives.
In addition to enhancing the flavor profile, olive oil can also be used to improve the texture of feta. For example, when feta is baked or grilled, a drizzle of olive oil can add moisture and create a creamy mouthfeel.
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Feta is a protected designation of origin product
The history of feta dates back to ancient Greece, where cheese produced from sheep and goat milk was a common food. The earliest documented reference to cheese production in Greece 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. In the Odyssey, Homer describes how Polyphemus, a Cyclops, makes and dry-stores cheese, which some scholars believe may be an early reference to feta.
Feta is an important part of Greek cuisine and is often used in salads, pastries, and other dishes. It is also a significant source of income for shepherds in northwestern Greece. The name "feta" comes from the Italian word "fetta", meaning "slice" or "slab", referring to the way the cheese is formed into its signature block shape.
Outside of Greece, feta-style cheeses are produced in other countries, including Canada, the United States, and several European nations. However, these cheeses cannot be labelled as "feta" within the European Union or exported to certain markets covered by trade agreements with the EU, such as Canada. In the United States, Australia, and New Zealand, the term "feta" is used generically, and non-Greek feta-style cheeses are widely available.
Despite the variations in feta-style cheeses around the world, Greek feta remains the most authentic and highly regarded for its flavour and texture.
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Frequently asked questions
Greek feta cheese is tangy, salty, and sour, with a lemony aftertaste. It is made from sheep's milk or a mixture of sheep and goat milk.
Feta cheese can be white, yellow-ish, hard, medium-hard, medium-soft, soft, creamy, salty, medium-salty, sour, or hardly sour at all. It can also be bland or intensely sheepy-goaty.
Feta cheese has been a common food in Greece since ancient times. It is believed that the practice of preserving cheese in brine is much older than its first unambiguous documentation in the 2nd century BC.
Feta cheese is made by adding lactic acid bacteria to milk to create a sour taste and initiate fermentation. The rennet enzyme is then added to separate the solid milk curds from the whey. The curds are then cut into small blocks and placed in molds. Finally, the blocks are removed from the molds, salted, and stored in containers for 24 hours to mature.
Feta cheese is a popular ingredient in Mediterranean cuisine and can be used in various dishes. It is often used in salads, pastries, sandwiches, and omelettes. It can be baked with tomatoes and Kalamata olives, whipped into a smooth puree, or sprinkled on salads and roasted vegetables as a topping.
