Frederic Melton
Feta is a soft, crumbly, and salty white cheese produced all over Greece from sheep's or goat's milk. Outside of Greece, feta is also produced in countries such as Denmark, France, Germany, Italy, the United Kingdom, and the United States, where it is often made with cow's milk. The cheese is cured in a salty brine solution, which gives it a tangy and slightly sweet flavour. Feta is a good source of calcium, protein, vitamin B12, and riboflavin, and it also contains beneficial bacteria that can promote a healthy gut microbiome.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, soft, creamy |
| Taste | Tangy, salty, mildly sour, sweet |
| Colour | White |
| Milk | Sheep, goat, cow |
| Nutrition | Calcium, phosphorus, vitamin B12, riboflavin, protein |
| Type | Brined, pickled |
| Origin | Greece |
| Ageing | In brine for several weeks, then in a refrigerated high-humidity environment for at least 2 months |
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What You'll Learn
Feta is a soft, crumbly, salty, white cheese
Feta is a versatile ingredient that can be used in a variety of dishes, from salads to pastries and sandwiches. It has a tangy and salty flavour, with a hint of sweetness, and a creamy texture. The inclusion of sheep's milk gives feta its unique flavour and texture, while goat's milk adds to the complexity of its taste. In modern times, some manufacturers have started using cow's milk or a combination of cow's and goat's milk, which results in a milder flavour.
The process of making feta cheese 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 and pressed into moulds, after which it is cut into smaller blocks and dry-salted. The blocks are then submerged in brine, where they age for several weeks to months. The longer the cheese is aged, the sharper and saltier its flavour becomes.
Feta is known for its health benefits, including being a good source of calcium, protein, and vitamin B12. It also contains riboflavin and beneficial bacteria that can aid digestion and boost the immune system. However, due to the brine curing process, feta has a high sodium content and should be consumed in moderation, especially by individuals with high blood pressure or salt-restricted diets.
Feta is a popular cheese that is widely produced and consumed around the world. It is a key ingredient in many Greek dishes, and its versatility and strong flavour make it a favourite in salads, sandwiches, and pastries. While traditional feta made with sheep's milk can be difficult to find outside of Greece, mass-marketed versions using cow's milk are readily available in most supermarkets.
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It's made from sheep's milk or a mixture of sheep and goat's milk
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It originated in Greece and is known for its tangy and salty flavour. The inclusion of sheep's milk is what gives feta its distinct flavour and texture. The cheese is soft, crumbly, and has small or no holes, with no skin.
In Greece, traditional production methods start 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 moulds, and drained of excess whey. Cheesemakers cut the feta into smaller blocks (feta means "sliced" in Greek), then salt and dry them for two days before submerging them in brine, where they age for several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment.
The use of sheep and goat milk in cheese-making has been common in the Eastern Mediterranean since ancient times. 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 technology used by Greek shepherds today to produce feta.
High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. In the mouth, it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well a hint of sweetness. Feta is also a good source of calcium, phosphorus, vitamin B12, and riboflavin.
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It's cured in a salty brine solution
Feta cheese is a popular Greek cheese with a rich, tangy flavor and a distinctive salty taste. This unique flavor and texture are achieved through a traditional curing process that involves brining. Brining is a critical step in the production of feta, and it involves curing the cheese in a salty brine solution. This process not only adds flavor but also plays a vital role in the texture and preservation of the cheese.
The brine solution is typically made with water and a significant amount of salt, often sea salt. The salt concentration in the brine can vary but generally ranges from 8% to 12%. This salty environment has a transformative effect on the cheese. Firstly, it draws out moisture from the curds, firming up the cheese's texture and creating a denser, more compact form. This moisture loss contributes to the longer shelf life of feta, as it creates an environment that inhibits the growth of undesirable microorganisms.
During the brining process, the feta cheese is fully submerged in the brine solution and kept there for several days to weeks. The duration of brining depends on the desired saltiness and texture of the final product. Longer brining times result in a firmer texture and more pronounced salty flavor. The salt in the brine not only seasons the cheese but also acts as a natural preservative, inhibiting the growth of harmful bacteria and extending the shelf life of the feta.
The brining process also contributes to the distinctive tangy and sharp flavor profile of feta cheese. This is because the brine can contain various microorganisms that further develop the cheese's flavor. These microorganisms, including lactic acid bacteria, contribute to the fermentation process, producing acids that give feta its characteristic tangy taste. Additionally, the brine solution can contain other ingredients, such as herbs or spices, which infuse subtle flavors into the cheese during the curing process.
The curing process in a salty brine solution is a traditional method that has been used for centuries to produce feta cheese. This technique is an essential step in defining the unique characteristics of feta, setting it apart from other cheeses. By drawing out moisture, inhibiting bacterial growth, and imparting flavor, the brine solution plays a pivotal role in the transformation of feta into a firm, tangy, and well-preserved cheese. This traditional curing method continues to be favored by cheesemakers to produce the authentic feta cheese loved by consumers worldwide.
Overall, the brining process is a crucial step in the production of feta cheese, impacting its texture, flavor, and preservation. By curing the cheese in a salty brine solution, cheesemakers can achieve the desired firmness, extend the product's shelf life, and develop the distinct tangy and salty flavors that feta enthusiasts cherish. This traditional curing method remains a cornerstone of feta cheese production, contributing to its enduring popularity.
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Feta is a good source of calcium, protein, vitamins and probiotics
Feta is a popular type of cheese that originated in Greece and is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is known for its tangy and salty flavour, which comes from the curing process in brine, and its crumbly texture. Feta is a good source of calcium, protein, vitamins and probiotics, offering a range of nutritional benefits.
Feta cheese is particularly rich in calcium, which is essential for maintaining strong bones and teeth. It also contains a significant amount of protein, which supports muscle growth and repair. In addition to these, feta provides various vitamins, including vitamin B12, which is crucial for healthy nerve function and the formation of red blood cells. It also contains riboflavin, a B vitamin that aids in energy production within the body.
As a probiotic food, feta cheese contains beneficial bacteria that promote a healthy gut microbiome. These probiotics can improve digestion and boost the immune system, contributing to overall better health and wellbeing. The process of curing feta in brine also adds to its nutritional profile, as brine is a source of sodium, an essential mineral for maintaining fluid balance and nerve function.
While feta offers these nutritional benefits, it is important to consume it in moderation due to its high sodium content. The brine curing process results in feta having a higher salt content than other cheeses, so it may not be suitable for those on a salt-restricted diet or with high blood pressure. However, when enjoyed in moderation, feta provides a good source of calcium, protein, vitamins and probiotics, making it a nutritious addition to a balanced diet.
Feta is a versatile ingredient that can enhance the flavour of many dishes. It is commonly used in Greek cuisine, such as in salads, pastries, and sandwiches. Its tangy and salty taste pairs well with other ingredients, making it a popular choice for adding a decadent touch to quiches, pies, and pasta dishes.
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It's a versatile ingredient, great in salads, sandwiches, quiches and pies
Feta is a versatile ingredient with a distinctive tangy, salty flavour and crumbly texture. It is a popular choice for salads, sandwiches, quiches and pies, and can also be used in dips, sauces, dressings, omelettes and pastries.
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. The inclusion of sheep's milk is what gives feta its distinct flavour and texture. However, some manufacturers produce feta using cow's milk or a combination of cow's milk and goat's milk. These versions may have a milder taste compared to traditional feta.
Feta is a soft cheese with small or no holes and no skin. It is formed into large blocks and aged in brine, which enhances its flavour and texture. The cheese is cured in a salty brine solution, which gives it its characteristic salty taste. The longer feta is aged, the sharper and saltier its flavour becomes.
When selecting feta, opt for varieties made from high-quality milk with a crumbly texture and a creamy mouthfeel. It is important to store feta properly in the refrigerator to maintain its freshness and prevent it from drying out. Feta is a popular ingredient in Greek cuisine, with many traditional dishes incorporating this delicious cheese.
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Frequently asked questions
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. Some manufacturers also produce feta using cow's milk or a combination of cow's milk and goat's milk.
Feta cheese is known for its crumbly texture, with a creamy mouthfeel. It is a soft cheese with small or no holes and no skin.
Feta cheese has a tangy and salty flavor, with a hint of sweetness. It is also known for its rich aroma, which comes from the milk used and the production process.
The traditional production process of feta cheese involves adding rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of both. Once the milk thickens, the curd is separated, pressed into molds, and drained of excess whey. The curd is then cut into smaller blocks, salted, and dried before being submerged in brine to age.
Feta cheese is a good source of calcium, protein, and vitamin B12. It also contains riboflavin and probiotics, which can aid digestion and boost the immune system. However, it is high in sodium, so it should be consumed in moderation.
