Andy Montoya
Feta is a Greek cheese traditionally made from sheep's milk or a mixture 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 different types of milk. The process of making feta involves adding lactic acid bacteria to milk to initiate fermentation and using rennet enzymes to separate the curds from the whey. Feta is then aged in brine, giving it its characteristic salty and tangy flavour. Feta has a crumbly, slightly grainy texture and is a popular ingredient in salads, sandwiches, pastries, and cooked dishes.
| Characteristics | Values |
|---|---|
| Main Ingredient | Sheep's milk |
| Other Ingredients | Goat's milk, cow's milk |
| Texture | Soft, crumbly, salty, slightly grainy |
| Colour | White |
| Taste | Tangy, mildly sour, spicy, sweet |
| Moisture | Maximum of 56% |
| Fat Content | Minimum of 43% |
| pH | 4.4 to 4.6 |
| Type | Brined cheese |
| Origin | Greece |
Explore related products
What You'll Learn
Feta is traditionally made from sheep's milk or a mixture of sheep's and goat's milk
Feta is a Greek brined cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and salty, with small or no holes and no skin. Feta has been produced in Greece for centuries, and it is so popular in the country that very little is exported.
Authentic feta is traditionally made with sheep's milk, which naturally contains twice the fat of cow's milk. However, modern standards, regulated by protected designation of origin (PDO) status, allow producers to blend sheep's milk with up to 30% goat's milk. The process of making feta involves adding rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two. Once the milk thickens, the curd is separated, pressed into molds, and drained of excess whey. The feta is then cut into smaller blocks (the word "feta" means "sliced" in Greek), salted, and dried for two days before being submerged in brine to age for anywhere from one week to several months.
Feta made from 100% sheep's milk is considered by some to be the best and most classic variety. This variety showcases the rich, aromatic flavours of ewe's milk, with notes of butter and yoghurt. High-quality feta should have a creamy texture, a tangy and mildly sour taste, and a spicy finish that recalls pepper and ginger, along with a hint of sweetness.
Outside of Greece, feta-style cheeses are often made from cow's milk, which may be skimmed or partially skimmed to reduce the fat content. In the United States, most "feta" cheese is produced domestically from cow's milk, and the term "feta" is used as a generic descriptor for white, crumbly cheeses aged in brine. However, according to EU legislation and similar UK legislation, only cheeses produced in specific areas of Greece using traditional methods and sheep's milk or a blend of sheep's and goat's milk can be labelled as "feta".
Goat Cheese: A Historical Culinary Delight
You may want to see also
In the US, feta is often made from cow's milk or a combination of milks
Feta is a Greek brined white cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is characterised by its salty, tangy flavour and crumbly texture. While feta originated in Greece, it is now produced in various countries, including the United States.
US cheesemakers may also use skimmed or partially skimmed milk to further reduce the fat content of feta. While this makes the cheese more accessible to those who prefer lower-fat options, it also deviates from the traditional method of using only whole sheep's milk or a blend with goat's milk.
The variation in milk type and production methods means that American-made feta can have a different taste and texture compared to Greek feta. American feta may be softer and less crumbly, with a milder flavour. However, it is important to note that there are also artisan cheesemakers in the US who produce small-batch feta using traditional methods and sheep's milk, resulting in a higher-quality product more akin to authentic Greek feta.
The Making of Monterey Jack Cheese: Ingredients and Process
You may want to see also
Feta is a Greek cheese
Feta has been produced in Greece for centuries, and it is incorporated into many Greek meals. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It is also used in salads, pastries, and sandwiches, and can be grilled or cooked in other ways. Feta is also a key ingredient in Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie).
Feta is a brined cheese, which means it is formed into large blocks and aged in brine. The production process starts with the addition of rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two. Once the milk thickens, the curd is separated, pressed into molds, and drained of excess whey. The feta is then cut into smaller blocks, salted, and dried for two days before being submerged in brine, where it ages for one week to several months.
Feta is a popular cheese worldwide, and many countries now produce their own forms of feta, including the United States, Denmark, Germany, and Australia. However, the term "feta" is protected in the European Union, and only cheeses produced in a traditional way in specific areas of Greece can be labeled as such.
River Rat Cheese: A Local Delicacy from the Netherlands
You may want to see also
Explore related products
Feta is a white, crumbly cheese aged in brine
Authentic feta is traditionally made with sheep's milk, which has twice the fat content of cow's milk. However, modern standards allow for the addition of up to 30% goat's milk. This combination of sheep and goat's milk is said to give feta its distinctive flavour and texture. In Greece, feta is a staple in almost every meal, and it is often served with olive oil, olives, and aromatic herbs such as oregano.
While feta originated in Greece, its production has expanded globally, including to countries like Denmark, France, Germany, Italy, and the United States. In the US, most commercially available feta is produced with cow's milk, which has a lower fat content. This has led to variations in the texture and taste of feta, with the American version being softer and milder in flavour.
Feta is a versatile cheese that can be used in a variety of dishes. Its crumbly texture makes it ideal for sprinkling over salads, roasted vegetables, or even pizzas and flatbreads as an alternative to shredded cheese. It is also commonly used in pastries, such as the Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). When used in uncooked dishes, feta is best served at room temperature to fully appreciate its flavour.
Due to its high salt content, feta should be consumed in moderation, especially for those on a salt-restricted diet. However, it is lower in fat and calories compared to aged cheeses like cheddar or Parmesan. Feta also has a higher calcium and vitamin B content than softer cheeses like ricotta or cottage cheese.
Cabot Cheese: Vermont's Artisanal Cheese, Made with Love
You may want to see also
Feta is high in salt and has a tangy and salty flavour
Feta is a Greek cheese with a distinctive tangy and salty flavour. It is often made from sheep's milk, or a mixture of sheep's and goat's milk. The high salt content is due to the cheese being brined—a traditional method of preservation. Feta is produced in large blocks and submerged in a salt solution (brine) to age, which gives it its characteristic salty taste.
Feta is a soft, crumbly cheese with a slightly grainy texture. It is formed into large blocks and soaked in brine, which is a solution of water and salt. The length of time that the cheese is left to age in the brine can vary from one week to several months, with a longer aging period generally resulting in a sharper, tangier flavour.
The saltiness of feta is a defining characteristic, and it is one of the reasons why feta is so popular. The salt enhances the other flavours in the cheese, such as the tanginess and slight sourness, and also creates a unique texture. The brining process also helps to preserve the cheese, giving it a longer shelf life.
Feta is a very versatile cheese and is used in many dishes, including salads, pastries, sandwiches, and omelettes. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Feta is also delicious when grilled or baked, as it softens but does not fully melt, adding a creamy texture to casseroles and savoury pastries.
While feta is traditionally made with sheep's milk, modern standards allow for a blend of up to 30% goat's milk. This blend can affect the flavour and texture of the cheese, but it will still retain its characteristic saltiness due to the brining process.
Vegan Cheese: How It's Made and What's Inside
You may want to see also
Frequently asked questions
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, in some countries outside the EU, such as the US, feta may also be made from cow's milk or a combination of other types of milk.
Sheep's milk is traditionally used in Greece to make feta cheese because it adds a distinct flavor and texture to the final product.
Feta cheese is made by adding lactic acid bacteria to milk to initiate fermentation. Rennet enzymes are then added to separate the solid milk curds from the whey. The curds are cut into small blocks, placed in molds, and then removed after 24 hours. The blocks are salted and aged in wooden or metal containers for at least 2 months, often in a liquid brine solution.
Feta cheese has a crumbly, slightly grainy texture and a tangy, salty, and creamy flavor. The intensity of saltiness can vary depending on the brand and type of feta cheese.
Feta cheese is a versatile ingredient that can be used in salads, sandwiches, cooked dishes, pastries, and pies. It is often paired with olive oil, olives, and aromatic herbs such as oregano.
