Patrick Oconnell
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 tangy, salty flavour. Danish Feta, on the other hand, is made from cow's milk and is a softer, creamier variant of the original Greek Feta. It has a mild flavour and holds its shape when cubed or sliced. The name 'feta' has been used since the 17th century when Greece was under Venetian influence and comes from the Italian word for 'slice'.
| Characteristics | Values |
|---|---|
| Type of Cheese | Feta, a semi-hard white cheese |
| Place of Origin | Denmark |
| Main Ingredient | Cow's milk |
| Texture | Creamy, smooth, and crumbly |
| Flavour | Mild, salty, and tangy |
| Preservation | Stored in brine or lightly salted milk |
| Variants | Classic, spiced with herbs, garlic, sun-dried tomatoes, and olives |
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What You'll Learn
Danish feta is made from cow's milk
Danish feta cheese is made from cow's milk. It is a creamy and smooth variant of the original Greek feta cheese, which is made from sheep's milk or a mixture of sheep and goat's milk. Danish feta has a mild flavour and a softer texture compared to Greek feta, and it does not crumble easily, making it ideal for cubing or slicing.
The production of feta cheese first began in the Eastern Mediterranean and around the Black Sea, with traditional Greek feta being produced with at least 70% sheep's milk and up to 30% goat's milk. However, over time, the production of feta expanded to other countries, including Denmark, where it is commonly made with cow's milk.
Danish feta, also known as Danish White, has gained popularity for its mild flavour and ability to hold its shape. It is often available in classic flavours or spiced with herbs, garlic, sun-dried tomatoes, or olives. While it may not be considered authentic feta in terms of its production method and ingredients, Danish feta has established itself as a favourite among consumers.
It is worth noting that the name "feta" has been a subject of debate, with the European Union protecting the term "feta" for cheeses produced in specific regions of Greece using traditional methods. As a result, some Danish dairy companies have renamed their feta cheese products, but the term "Danish feta" continues to be used to describe this distinct variety of cow's milk feta.
Overall, Danish feta made from cow's milk offers a unique twist on the traditional Greek feta, providing consumers with a milder, creamier, and more sliceable option that has earned its place in the world of cheese.
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Greek feta is made from sheep and/or goat's milk
Danish feta cheese is a soft cream cheese made from cow's milk. It is a creamy, mild variant of Greek feta and is also known as Danish White.
Greek feta is made from sheep and/or goats' milk. Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. Feta is a Greek brined white cheese, which is soft, crumbly, and has a tangy, salty flavour. It is formed into large blocks and aged in brine.
The use of sheep and/or goat's milk in Greek feta gives it a distinct flavour and texture. The cheese is salty and tangy, with a lemony flavour, and is usually rich and creamy. However, when more goat's milk is used, the feta tends to be drier and crumbly. Greek feta is produced using the traditional method of cheese-making, which involves a slow filtration process.
The production of feta first began in the Eastern Mediterranean and around the Black Sea. It is now made in various countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. While Danish feta is made from cow's milk, other variations of feta, such as American feta, can also be made with sheep or goat's milk.
Greek feta, made with sheep and/or goat's milk, has a protected designation of origin in the European Union since 2002. This legislation limits the use of the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture, using sheep and/or goat's milk.
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Danish feta is a variant of Greek feta
The process of making feta involves curing the cheese in brine, which gives it its characteristic salty and tangy flavour. The longer the cheese is aged in brine, the more intense the salty and sharp flavour becomes. While Greek feta is traditionally made with sheep's milk and cured in brine, Danish feta is made with cow's milk and often produced using an ultrafiltration (UF) process. This process results in a smoother, creamier texture and a milder flavour.
The name "feta" has been used since the 17th century when Greece was under Venetian influence. It comes from the Italian word for "slice," likely referring to the slicing of the cheese curd into cubes during production. While Greek feta is a traditional cheese with a protected designation of origin in the European Union, Danish feta is a more recent variation.
It's worth noting that the production of feta-style cheeses has expanded globally, and countries like Denmark, France, Germany, Italy, the United Kingdom, and the United States have started making their own versions of feta. The European Commission has ruled that non-Greek EU cheese sold within the EU must be labelled with different names, such as "salad cheese" or "Greek-style cheese." However, exporters from the EU to foreign markets outside these territories are not subject to these rules, so non-Greek feta cheese sold abroad may still be labelled as feta.
Despite the differences in production methods and ingredients, both Danish and Greek feta share the basic characteristics of feta cheese—a salty and tangy flavour with a creamy and crumbly texture. These characteristics can vary depending on the type of milk used and the region where the feta is produced. Ultimately, the best way to find your favourite type of feta is to sample different brands and discover the unique qualities each has to offer.
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Danish feta is also called Danish White
Danish feta, also called Danish White, is a creamier and smoother variant of the original Greek feta cheese. It is made from cow's milk and is known for its mild flavour and ability to be cubed and sliced without crumbling. Danish feta is a popular alternative to Greek feta due to its milder flavour and firmer texture.
The history of Danish feta is interesting as it is quite different from its Greek counterpart. Danish feta was originally produced in Denmark under the name "feta" before the Protected Designation of Origin (PDO) laws were established. These laws, implemented by the European Union in 2002, protect the term "feta" for cheeses produced in a traditional way in specific regions of Greece. As a result, Danish dairy companies had to rename their feta cheese products, with Arla Foods changing the name of its white cheese to Apetina.
Despite the name change, Danish White cheese, or Danish feta, remains a popular choice in Northern Europe and beyond. It is often favoured by those who prefer a milder, less tangy flavour than that of Greek feta. The smoother texture of Danish feta also makes it a good option for those who want a sliceable and spreadable cheese.
In terms of production, Danish feta is typically made using the ultrafiltration (UF) method, which is faster and can increase yield compared to the traditional method. This modern technique contributes to its smoother texture and consistent quality. Danish feta is also available in a variety of flavours, including classic and spiced versions with herbs, garlic, sun-dried tomatoes, and olives.
While Greek feta is known for its traditional production methods and tangy flavour, Danish feta, or Danish White, has carved out its own place in the market by offering a milder, creamier, and more sliceable alternative.
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Danish feta is creamier and smoother than Greek feta
Danish feta is a creamier and smoother variant of Greek feta. While traditional Greek feta is made from sheep's milk, with goat's milk sometimes blended in, Danish feta is made from cow's milk. This gives it a milder flavour and a less crumbly texture, allowing it to hold its shape when sliced or cubed.
The production of feta first began in the Eastern Mediterranean and around the Black Sea. Over time, production expanded to other countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. Danish feta, also known as Danish White, is an example of feta-style cheese produced outside of Greece using cow's milk.
The difference in milk used gives Danish feta a distinct texture and taste compared to Greek feta. Greek feta is known for its dry and crumbly texture, while Danish feta is creamier and smoother. The mild flavour of Danish feta has made it a popular choice among consumers, and it is often seasoned with herbs such as garlic, sun-dried tomatoes, and olives.
The method of production also sets Greek and Danish feta apart. Greek-style feta is typically produced using the traditional method, which involves a slow filtration process. On the other hand, Danish-style feta is often made using ultrafiltration (UF), a faster process that increases yield by incorporating whey proteins into the final product. This modern production technique contributes to the smoother and creamier texture of Danish feta.
While both types of cheese bear the name "feta", the term "feta" has been protected in the European Union since 2002. This protection limits the use of the name "feta" to cheeses produced in the traditional way in specific regions of Greece. As a result, Danish dairy companies have had to rename their products, leading to some confusion in the market. Despite this, Danish feta remains a popular choice for those seeking a milder, creamier alternative to the traditional Greek variety.
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Frequently asked questions
Danish feta cheese is made from cow's milk.
Feta is a white cheese that is salty and tangy with a creamy and crumbly texture.
Greek feta is made from sheep's milk or a mixture of sheep and goat's milk. It is dry and crumbly with a tangy and salty flavour. Danish feta, on the other hand, is made from cow's milk and has a creamy texture and a mild flavour.
Feta is made by first curdling milk, which is then salted and ripened in a brine solution.
Danish feta is available in supermarkets and specialty cheese shops. It is often sold in blocks or chunks in brine, in packs or tubs.
