Frederic Melton
Feta is a white cheese matured in brine, originally from Greece. It is traditionally made from sheep's milk or a mixture of sheep and goat milk. However, outside of Greece, feta-style cheeses are produced in various countries, including the United States, where most feta is made with cow's milk. This difference in production methods leads to variations in the texture and flavor profiles of feta cheeses found around the world. In this context, let's explore the specific characteristics of American feta cheese and how it compares to its Greek counterpart.
| Characteristics | Values |
|---|---|
| Texture | Soft, compact, and springy |
| Flavor | Savory, tangy, salty, and mildly sour |
| Ingredients | Cow's milk, sheep's milk, or a mixture of sheep and goat's milk |
| Production | Pasteurized or unpasteurized |
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What You'll Learn
American feta cheese is made from cow's milk
Feta cheese 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. The cheese has a tangy and salty flavor, ranging from mild to sharp. In the United States, most cheese sold under the name feta is American feta, which is made from cow's milk.
In the United States, the labeling regulations specify that cow's milk can be listed as just "milk" on ingredient lists. However, if the milk source is from another animal, such as a goat or sheep, it must be explicitly stated. This distinction in labeling can help consumers identify the type of milk used in American feta cheese.
American feta cheese made from cow's milk has a different flavor profile compared to traditional Greek feta. It lacks the creaminess typically associated with Greek feta but retains a savory flavor profile with a robust acidic tang. The use of cow's milk gives American feta a unique taste that sets it apart from its Greek counterpart.
While American feta made from cow's milk offers a distinct flavor and texture, it is important to note that the term "feta" has a protected designation of origin within the European Union. This means that only cheeses produced in a traditional way in specific regions of Greece are allowed to be labeled as "feta." Therefore, American feta, though made from cow's milk, may not be marketed as simply "feta" in the EU and other territories where this protection is observed.
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Feta is a white cheese matured in brine
Feta is made from sheep's milk or a mixture of sheep and goat milk. In the EU and other territories where it is protected, feta is produced using only whole sheep milk, or a blend of sheep and goat milk (with a maximum of 30% goat milk). However, non-Greek feta cheese has no strict production guidelines and can be made from either sheep, cow, or a mixture of sheep and goat milk. In the United States, most cheese sold as feta is made from cow milk.
Feta has a tangy, salty, and mildly sour flavour, with a hint of sweetness. It is known for its creamy texture and aromas of ewe's milk, butter, and yoghurt. The cheese is crumbly with a slightly grainy texture. 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 many other dishes.
Feta is traditionally a Greek cheese, and Greek feta is considered to be the most authentic. However, similar white brined cheeses are made in the Balkans, around the Black Sea, in West Asia, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.
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Greek feta is made from sheep's milk or a mix of sheep and goat's milk
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. In Greece, feta is traditionally made with unpasteurized milk, although many producers are now using pasteurized milk due to the difficulties in distributing and exporting unpasteurized milk products. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during the pasteurization process.
According to the specification of the Geographical Indication, the biodiversity of the land, along with the special breeds of sheep and goats used for milk, gives Greek feta its distinct aroma and flavor. The flavor of Greek feta ranges from mild to sharp, with a tangy and salty taste and a slightly grainy texture. It is soft, with small or no holes, and no rind.
Outside of Greece, feta-style cheeses are often made from cow's milk, including most American feta. However, some American feta cheeses are made from sheep's milk or a mixture of sheep and goat milk, similar to traditional Greek feta. For example, one source mentions a French sheep's milk feta named Valbreso that can be purchased at Walmart. Another source mentions a Greek feta available at grocery stores that is made with a mix of sheep and goat's milk.
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Feta is a tangy, salty, creamy and buttery cheese
Feta is a complex cheese with a tangy, salty, creamy, and buttery character. Its flavour profile ranges from mild to sharp, with a slightly grainy texture. It is a white cheese, matured in brine, and is traditionally Greek.
The tangy, salty, creamy, and buttery nature of feta is influenced by the production process and the type of milk used. Feta is made from sheep's milk or a mixture of sheep and goat milk, with a maximum of 30% goat milk. The milk can be pasteurized or unpasteurized, and the use of pasteurized milk is becoming more common due to the challenges of distributing and exporting unpasteurized milk products. When pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization. This starter culture is essential to give feta its signature acidity.
The quality of the milk and the production process contribute to the tangy, salty, creamy, and buttery characteristics of feta. High-quality feta has a creamy texture and aromas of ewe's milk, butter, and yoghurt. The cheese is tangy, slightly salty, and mildly sour, with a hint of sweetness and a spicy finish that recalls pepper and ginger. The specific aroma and flavour of feta are influenced by the biodiversity of the land and the breeds of sheep and goats used for milk production.
American feta differs from its Greek counterpart in terms of creaminess and savouriness. While it lacks the creaminess of Greek feta, it retains a robust savoury flavour profile with a strong acidic tang. Most American feta is made from cow's milk, which significantly alters the taste compared to traditional feta. However, some American brands do use sheep's milk, resulting in a creamier and more authentic feta experience.
Feta is a versatile cheese that can be used in various dishes. It is commonly used in salads, such as Greek salad, and pastries like spanakopita (spinach pie) and tyropita (cheese pie). It can be served cooked or grilled, added to sandwiches and omelettes, or used in dips and spreads. The tangy, salty, creamy, and buttery qualities of feta enhance the flavour of the dishes in which it is used.
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Feta is used in salads, pastries, grilled dishes and omelettes
Feta is a versatile cheese that can be used in a variety of dishes, including salads, pastries, grilled dishes, and omelettes.
Salads
Feta is commonly used in salads, such as Greek salad, which typically includes cucumbers, tomatoes, olives, peppers, and red onions. The feta is often cubed or crumbled and tossed with the other ingredients in a dressing made from olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
Pastries
Feta is used in a variety of pastries, notably the phyllo-based Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). It can also be used in other pastries such as feta cheese foldovers or added to savoury pies and tarts.
Grilled Dishes
Grilled feta is a quick and easy dish that can be made by grilling a block of feta sprinkled with thyme and drizzled with olive oil. Grilled feta can be served as an appetizer or added to sandwiches, wraps, or other dishes such as tomato tarts or Mediterranean quinoa salad.
Omelettes
Feta is a popular ingredient in omelettes, such as the feta cheese and tomato omelette. The omelette is made by whisking eggs with water, basil, mint, and onions, then cooking the mixture in a pan. Feta and tomato are added on top before serving.
Feta cheese is a white, brined cheese that originated in the Eastern Mediterranean and around the Black Sea. It is traditionally made from sheep's milk or a mixture of sheep and goat milk, but some varieties, including American feta, are made from cow's milk. Feta has a tangy, salty flavour and a crumbly texture, making it a versatile ingredient in a variety of dishes.
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Frequently asked questions
American feta cheese is made from cow's milk.
Greek feta is made from sheep's milk or a mixture of sheep and goat's milk. It is also known to be creamier than American feta, though it retains a similar savoury flavour profile.
Feta is a white, brined cheese that is often tangy and salty. It is typically made from sheep's milk or a mixture of sheep and goat's milk.
