Patrick Oconnell
Feta cheese is a beloved part of Greek culture, but it is also produced in Canada, where it is made from pasteurized milk sourced from cows, goats, and sheep. Canadian feta is made with microbial enzymes (non-animal, artificial rennet) and does not have to follow the same strict regulations as Greek feta. For example, Greek feta must be made with a combination of goat and sheep milk, with the sheep milk not exceeding 30% of the total, whereas Canadian feta can also be made with cow's milk.
| Characteristics | Values |
|---|---|
| Milk Type | Cow, goat, sheep, or a combination |
| Rennet | Microbial enzymes (non-animal, artificial rennet) |
| Pasteurization | Yes |
| Lactose Intolerant-Friendly | Yes, especially goat's milk feta |
| Shelf Life | 12 months from packaging |
| Storage | Sealed and submerged in brine |
| Nutritional Content | Riboflavin, Vitamin B12, Phosphorus, and protein |
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What You'll Learn
Canadian feta is made from pasteurized milk
Feta cheese is a beloved part of Greek culture, and Canada has been making its own version of this cheese for many years. Canadian feta is made from pasteurized milk, and it is crafted from different types of milk, including cow, goat, and sheep. Each type of milk brings its own unique flavour profile, ensuring there's a feta for every palate.
Cow's milk has a fat content of about 3.5%, while goat's milk has slightly more at 3.7%. Sheep's milk, on the other hand, has a much higher fat content of 6-7%, contributing to a richer flavour. It also has a higher percentage of fat solids compared to cow and goat milk, which makes it ideal for cheese-making. Additionally, sheep's milk and goat's milk have a higher percentage of short-chain fatty acids, which are easier to digest, even for those who are lactose intolerant.
Canadian feta, made with pasteurized milk, is produced by dairies across Canada that source milk from these three types of animals. One of the leading producers of feta cheese in Canada is Krinos, which also imports feta from the Epirus region of Greece. Their Canadian feta varieties are made with microbial enzymes (non-animal, artificial rennet), while their imported feta is made from animal-based rennet.
The process of pasteurization involves heating milk to a specific temperature for a set period of time to destroy harmful bacteria. This process helps to ensure the safety and quality of the milk used in cheese-making. By using pasteurized milk, Canadian feta producers can create a consistent and safe product for consumers.
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It's made from a combination of sheep, goat, and cow's milk
Feta cheese is a beloved part of Greek culture, and Greece has long been associated with the production of this tangy, crumbly cheese. However, Canada has also been producing feta cheese for over 30 years, using the same traditional family recipe. Canadian feta cheese is made from a combination of sheep, goat, and cow's milk.
Each type of milk brings its own unique flavour profile, ensuring there's a feta for every palate. Sheep's milk has a higher fat content (6% -7%) compared to goat's milk (3.7%) and cow's milk (3.5%). It also has a higher percentage of fat solids and short-chain fatty acids, which are easier to digest. Goat's milk is also easier for lactose-intolerant people to digest.
Canadian feta cheese is made from pasteurized milk and has a shelf life of 12 months from the date of packaging. To retain its freshness, feta must be completely covered/submerged in brine. The salt in the brine acts as a preservative, allowing the cheese to be kept for a long time. Feta cheese also contains significant amounts of Riboflavin, Vitamin B12, and Phosphorus, along with high protein content.
In Canada, feta cheese is produced from milk sourced from dairies across the country. While feta in Greece is typically made with a combination of goat and sheep milk, the abundance of dairy cows in Canada has led to the use of cow's milk in feta production as well. This allows for larger volumes of cheese to be produced more cost-effectively and quickly.
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Sheep's milk has a higher fat content than cow's or goat's milk
Feta cheese is a popular dairy product in Canada, and it can be made from different types of milk, including cow, goat, and sheep. Each type of milk lends a unique flavour profile to the cheese, ensuring there is a Feta variety to suit every taste. Canadian Feta is typically made with a combination of goat and sheep milk, with the sheep milk content not exceeding 30%. This combination imparts a fresh and slightly tangy taste to the cheese.
Sheep's milk has a higher fat content than cow or goat milk, typically ranging from 6% to 7%, compared to 3.5% in cow's milk and 3.7% in goat's milk. This higher fat content in sheep's milk is advantageous for cheese making as it contributes to a richer, more flavourful product. Additionally, sheep's milk has a higher percentage of fat solids and short-chain fatty acids, which are easier to digest than the longer-chain fatty acids found in cow's milk. This is why sheep's milk cheese is often better tolerated by lactose-intolerant individuals.
The higher fat content in sheep's milk also has implications for the nutritional profile of the resulting cheese. Feta cheese made with sheep's milk will generally have a higher fat and calorie content than Feta made with cow or goat milk. This can be a consideration for those with specific dietary needs or preferences. However, it is important to note that the fat content of Feta cheese can vary even within the same type of milk, depending on factors such as the animal's diet and the time of year.
While Canadian Feta often uses a combination of goat and sheep milk, some producers also make Feta with cow's milk. Cow's milk is more readily available in Canada, with a larger dairy cow population than countries like Greece. This abundance of cow's milk allows Canadian cheesemakers to produce Feta more cost-effectively and quickly while still achieving a delicious product. The use of cow's milk in Feta results in a slightly different flavour and texture, providing consumers with a diverse range of Feta options to choose from.
In summary, sheep's milk has a higher fat content than cow or goat milk, making it ideal for cheese making and contributing to the unique characteristics of Canadian Feta cheese. The use of different types of milk allows cheesemakers to create distinct flavours and textures, ensuring there is a Feta variety to suit every palate and dietary preference. Whether made with sheep, goat, or cow's milk, Canadian Feta cheese is a versatile and tasty ingredient beloved by many.
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Goat's milk is easier to digest than cow's milk
Feta cheese is traditionally made from sheep's milk, goat's milk, or cow's milk. Canadian feta cheese is made from microbial enzymes (non-animal, artificial rennet), while imported feta from Greece or Bulgaria is made from animal-based rennet.
Goat's milk is often considered easier to digest than cow's milk. This is mainly because the fat globules in goat's milk are smaller and do not float to the top, making it naturally homogenized and easier on the digestive system. Goat's milk also contains less lactose and different forms of proteins, which may explain why some people with cow milk allergies or lactose intolerance can tolerate it. However, it's important to note that goat's milk still contains lactose, and those with lactose intolerance should consult a doctor before consuming it.
Goat's milk has a higher fat content than cow's milk, ranging from 3.7% to 6%-7% compared to 3.5% in cow's milk. It also has a higher percentage of short-chain fatty acids, which are digested faster and more easily than the longer-chain fatty acids found in cow's milk. This contributes to the easier digestibility of goat's milk.
In addition to being easier to digest, goat's milk offers several other benefits. It is an excellent source of vitamin A, calcium, potassium, phosphorus, and magnesium. It has more protein per serving than cow's milk, soy milk, nut milks, almond milk, or rice milk. The protein in goat's milk is also more digestible, making it easier for the body to use. Goat's milk may also help reduce cholesterol levels and has been associated with improved heart health.
While goat's milk has many benefits, it is important to consider individual preferences and sensitivities. Some people may object to the taste of goat's milk, while others prefer it over cow's milk. Additionally, those with dairy allergies should consult a doctor before consuming goat's milk to ensure it is safe for them.
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Feta is aged in wooden or metal barrels
Feta cheese is aged in wooden or metal barrels, with specific requirements for humidity and timing. The humidity content must be below 56%, and the cheese must be aged for a minimum of two months. This process is an important part of developing the distinctive characteristics of feta, contributing to its unique texture and flavour.
Wooden barrels have been traditionally used for ageing feta, imparting a subtle woody aroma to the cheese. The natural properties of wood, such as its ability to absorb excess moisture and regulate humidity, make it ideal for cheese maturation. Over time, the wood may develop a patina, giving the barrels a rustic appearance.
Metal barrels, on the other hand, are a more modern alternative. They are typically made of stainless steel, which is non-porous and easy to sanitise, making it a hygienic option for cheese ageing. Metal barrels can also be more durable and temperature-controlled, ensuring consistent conditions during the ageing process.
The choice between wooden and metal barrels can depend on various factors, including tradition, availability, and cost. Each type of barrel can impart slightly different characteristics to the feta, influencing its final flavour and texture.
In Canada, the regulations for feta production are more flexible, and domestic producers are not bound by the same strict rules as those in protected regions. This allows Canadian cheesemakers to experiment with different ageing techniques and ingredients, contributing to the diverse range of feta cheeses available in the Canadian market.
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Frequently asked questions
Canadian feta cheese is made from pasteurized milk and microbial enzymes (non-animal, artificial rennet). It is crafted from different types of milk, including cow, goat, and sheep.
The main difference between Canadian feta and Greek feta lies in the milk used and the production regulations. Canadian feta is typically made with cow's milk, while Greek feta uses a combination of goat and sheep milk. Canadian feta production is not subject to the same strict regulations as Greek feta, which requires specific aging conditions and production timelines.
Yes, Canadian feta cheese made from goat's milk is generally safe for lactose-intolerant individuals. Goat's milk is easier to digest than cow's milk due to its lower lactose content.
Canadian feta cheese is known for its soft, crumbly texture and tangy taste. The specific type of milk used, whether it's cow, goat, or sheep, will impart a unique flavour profile to the feta.
Canadian feta cheese should be stored in the refrigerator, fully submerged in brine. Exposure to air will cause the cheese to dry out and affect its taste. Properly stored, feta cheese can last up to 12 months from the date of packaging.
