Patrick Oconnell
Feta cheese is a popular ingredient that has been enjoyed for centuries. It is a soft, white, brined cheese with a tangy and salty flavour. Originating in Greece, it is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is a staple in Greek cuisine and the Mediterranean diet and is used in a variety of dishes, from appetizers to desserts. Feta is also known for its rich vitamin content, including vitamin B12, riboflavin, calcium, and phosphorus. However, it has a high sodium content and may not be suitable for people with certain health conditions.
| Characteristics | Values |
|---|---|
| Food Group | Dairy |
| Origin | Greece |
| Main Ingredient | Sheep's milk |
| Other Ingredients | Goat's milk, cow's milk |
| Texture | Soft, crumbly |
| Colour | White |
| Flavour | Tangy, salty |
| Preservation | Brine |
| Nutrition | High in sodium, lactose, vitamin B12, riboflavin, calcium, phosphorus |
| Health Risks | Not recommended for pregnant women, not suitable for salt-restricted diets |
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What You'll Learn
Feta's origins and history
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 has 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. Feta is used in Greek dishes such as spanakopita (a savoury pie of spinach and feta wrapped in phyllo pastry), pastries, and Greek salads. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and in many other dishes.
The history of cheese-making is ancient, believed to date back around 8,000 years, and is connected to the taming of domestic animals. The roots of feta specifically can be traced back to the ancient world. In Bronze Age Canaan, cheese was among the salted foods shipped by sea in ceramic jars, so rennet-coagulated white cheeses similar to feta may have been shipped in brine. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC. The technology used to make cheese from sheep and goat milk is similar to the technology used by Greek shepherds today to produce feta.
In Homer's Odyssey, the hero encounters the cyclops Polyphemus, a shepherd who is described as a cheesemaker. While no specific reference to the term "feta" is mentioned in the Odyssey, it is widely accepted that the sheep's cheeses referenced were an antecedent to feta. E. M. Antifantakis and G. Moatsou state that Polyphemus' cheese was "undoubtedly the ancestor of modern Feta".
In Byzantine times, the term used for feta cheese was "prosfatos" (πρόσφατος), meaning "recent" or "fresh". The Italian visitor to Herakleion of Crete in 1494 describes the feta storage in brine. The Greek term "feta" (φέτα) came in the 17th century from the Italian word "fetta", meaning "slice". This is thought to refer to the manner in which feta was cut into slices from the barrel in which it had been aged and stored. Parts of Greece were under Venetian rule from the mid-14th to the 18th century, and Italian influence was prevalent in the Venetian-controlled Ionian Islands and beyond.
In the 1930s, Greece laid out rules for the production of feta cheese to ensure it would be produced in accordance with long-standing traditional techniques. This was expanded to protect the geographical location of production and officially enacted into Greek law in 1988. In 1994, Greece sought to register feta cheese as a Protected Designation of Origin (PDO) in the EU, which was approved in 1996. This decision was appealed by Denmark, France, and Germany, which annulled the decision as the Commission did not evaluate sufficiently whether the term "feta" had become generic. In 2002, the European Commission re-registered feta as a PDO, indicating that the term was generic in some EU countries and that production took place outside Greece, but that the geographical region in Greece was well-defined.
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How feta is made
Feta cheese is in the dairy and protein food group. Now, here is a detailed description of how feta cheese is made:
Feta cheese is a brined curd cheese originating from Greece and is one of the most well-known cheeses in the world. It has a tangy, salty, and creamy flavour with a crisp, crumbly texture. Feta is typically made from sheep's milk, or a mixture of sheep and goat's milk, although other milk varieties, such as cow's milk, can also be used. The process of making feta cheese involves several steps, each contributing to the distinct flavour and texture of the final product.
The first step in making feta is to heat the milk to a specific temperature to kill any harmful bacteria and to encourage the development of lactic acid bacteria, which are crucial for the cheese-making process. This step is known as pasteurization and is standard in the dairy industry to ensure the safety and quality of the milk. After pasteurization, the milk is cooled and a bacterial culture is added. These bacteria are essential for flavour development and help transform the milk into cheese. The milk is then stirred gently to distribute the bacteria evenly.
Once the milk is ready, a coagulant is added to separate the milk into curds and whey. Traditional feta makers often use rennet, a natural coagulant derived from animal stomachs, while vegetarian alternatives, such as microbial transglutaminase, are also available. The coagulant causes the milk to curdle, forming a solid mass of curds suspended in whey, a liquid byproduct. The curds are then cut into small pieces to release moisture and encourage the further release of whey. This step is crucial in developing feta's characteristic texture.
The curds and whey are gently stirred, and the mixture is slowly heated to about 30–37°C (86–98°F). This step, known as "cooking the curds," helps firm them and releases more whey. The curds are then left to settle, and the remaining whey is carefully drained off. The curds are gathered and placed in moulds or forms, traditionally made of bamboo or plastic, which give feta its characteristic shape and size. The curds are pressed lightly to help them knit together and form a cohesive mass.
The young feta cheeses are then placed in a brine solution, which is simply salt dissolved in water. This step is crucial as it adds flavour and preserves the cheese. Feta is typically brined for several days to a few weeks, depending on the desired saltiness and firmness. Finally, the feta cheeses are removed from the brine and packaged for sale. Some producers may also coat the feta in olive oil, which helps preserve it and adds additional flavour.
The process of making feta cheese is a delicate balance of art and science, requiring careful control of temperature, acidity, and salt content. Traditional feta-making methods have been passed down through generations in Greece, with each region boasting slight variations in techniques and flavours. Today, feta cheese is enjoyed worldwide, valued for its versatility in cooking and its ability to elevate dishes with its distinctive flavour and texture.
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Feta's nutritional value
Feta cheese is a Greek cheese traditionally made from sheep's milk, although it can also be made partially with goat's milk. It is often sold in blocks submerged in brine or in a dry, crumbed form. Feta is a good source of many vitamins and minerals and can be a beneficial part of a nutritious eating plan.
One cup of crumbled feta (approximately 150 grams) contains 396 calories, 32 grams of fat, 22 grams of saturated fat, 1 gram of trans fat, 7 grams of monounsaturated fat, 134 milligrams of cholesterol, 1376 milligrams of sodium, 6 grams of total carbohydrate, 21 grams of protein, and 740 milligrams of calcium.
Feta also contains vitamins and minerals such as vitamin D, iron, potassium, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, phosphorus, magnesium, and zinc. However, it is important to note that the nutrient composition of feta cheese may vary due to genetic, environmental, and processing factors, as well as changes in manufacturer formulations and cooking techniques.
For individuals who are lactose intolerant or sensitive, it is recommended to take a lactase supplement before consuming feta cheese to aid digestion.
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Feta's taste and texture
Feta cheese is a popular Greek cheese known for its distinctive taste and texture. It is a brined curd cheese, which means it is made by curdling milk with rennet and then soaking the resulting curds in a brine solution. This process gives feta its characteristic tangy, salty flavour and firm yet crumbly texture.
The taste of feta can vary depending on the milk used and the ageing process, but it generally has a sharp, pungent flavour with a hint of sourness. The cheese is often described as having a tangy, zesty flavour with a salty finish. The saltiness of feta can range from mild to quite pronounced, depending on how long it has been soaked in brine. Younger fetas tend to be milder in taste, while aged varieties can have a more intense, pungent flavour.
In terms of texture, feta is known for its firm yet crumbly consistency. The cheese is semi-hard and can be easily cut or crumbled, making it a versatile ingredient in various dishes. When fresh, feta has a moist and slightly springy texture, but it becomes drier and more brittle as it ages. Aged feta often develops a more crystalline texture, adding a pleasant crunch to its creamy mouthfeel.
The unique flavour and texture of feta cheese make it a favourite among chefs and home cooks alike. Its salty, tangy taste can enhance salads, appetizers, and main courses, while its crumbly texture adds interest and contrast to both hot and cold dishes. Whether used as a topping, filling, or ingredient, feta brings a distinctive Mediterranean flavour to any meal.
To enhance the flavour and texture of feta cheese in your dishes, consider the following tips: Serve feta at room temperature to fully appreciate its flavour and texture. Pair feta with fresh herbs, olive oil, and vegetables for a classic Mediterranean flavour profile. Combine feta with sweeter ingredients like honey or fruit to balance its saltiness. Add feta towards the end of cooking hot dishes to retain its distinct texture and flavour. Experiment with different varieties of feta to find your preferred taste and texture.
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Feta's uses and popularity
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has 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.
Feta is a staple in Greek cuisine and the Mediterranean diet. It is used in many dishes, including appetizers, salads, pastries, sandwiches, omelettes, and desserts. It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled. Feta is a popular ingredient in dishes such as Greek salad, spanakopita (spinach pie), tyropita (cheese pie), quiche, pizza, and pasta. It is also used in soups, tacos, and with fruits such as watermelon and mint.
The popularity of feta has led to its production in other countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union (EU), meaning that only cheese produced in certain areas of Greece using traditional methods can be labelled as "feta". This legislation has expanded to include 25 other countries outside the EU.
Feta's versatility and unique flavour profile make it a popular ingredient in dishes worldwide. Its salty and tangy taste, along with its crumbly texture, adds a distinct character to various recipes.
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Frequently asked questions
Feta cheese is a soft, white, and brined cheese. It's a staple in Greek cuisine and the Mediterranean diet.
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk.
Feta cheese is a good source of vitamin B12, riboflavin, calcium, phosphorus, and probiotics. However, it has a high sodium and lactose content, so it should be consumed in moderation.
