Kamil Perry
Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, the type of milk used in feta production can vary depending on the region. In the United States, for example, feta is often made with cow's milk or a combination of different types of milk. The difference in milk used gives feta cheese its distinctive aroma and flavour, which can range from tangy and salty to mildly sour with a spicy finish.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| Main Ingredients | Sheep milk or a mixture of sheep and goat milk |
| Other Ingredients | Cow's milk |
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Taste | Tangy and salty, ranging from mild to sharp |
| Vitamins and Minerals | Vitamin A, B6, B12, zinc, phosphorus, calcium, protein |
| Health Benefits | Reduces cardiovascular risk, reduces risk of diabetes |
| Preservation | Stored in brine or lightly salted milk |
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What You'll Learn
Feta is made from sheep's milk or a mixture of sheep and goat's milk
Feta is a Greek brined white cheese that originated in Greece and has been produced for thousands of years. It is traditionally made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and slightly grainy, and it is formed into large blocks and aged in brine.
Feta made from sheep's milk has a more pronounced flavour and a creamier texture than other types of feta. It is also lower in lactose, making it a good choice for people who are lactose intolerant. In addition, feta made from goat's milk is also lower in lactose than cow's milk and has a higher concentration of short-chain fatty acids, which can help reduce inflammation in the gut.
Feta is a natural source of several important nutrients, including essential vitamins and minerals such as vitamin A, B6, B12, zinc, and phosphorus, which are crucial for metabolic function and overall health. It is also an excellent source of calcium, which is essential for bone and dental health. The calcium in feta helps to maintain strong bones and supports clotting, muscle tissue, and the nervous system.
Feta is a versatile cheese that can be used in a wide variety of dishes, from salads to main courses and appetizers. It is often used in Greek dishes such as spanakopita (spinach pie) and tyropita (cheese pie), and it is commonly served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked, grilled, or as part of a sandwich or omelette.
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Cow's milk is sometimes used, especially in the US
Feta cheese is a Greek brined white cheese that is traditionally made from sheep milk or a mixture of sheep and goat milk. However, in recent times, feta cheese has also been made using cow's milk, especially in the United States.
The use of cow's milk in feta cheese production is a relatively modern development, driven by the availability and cost of cow's milk. Cow's milk is more abundant and cheaper than goat's or sheep's milk, making it a practical choice for large-scale cheese production. This shift towards using cow's milk has resulted in a feta cheese with a different composition, as cow's milk has a higher lactose content than goat's or sheep's milk.
In the United States, most cheese sold as "feta" is produced domestically using cow's milk. This American version of feta differs from the traditional Greek feta, which is protected by European Union legislation as a Protected Designation of Origin (PDO) product. The EU legislation restricts the use of the name "feta" to cheeses produced in specific regions of Greece using traditional methods and sheep or goat milk.
The use of cow's milk in feta cheese has some implications for consumers, particularly those with lactose intolerance. Cow's milk contains higher levels of lactose compared to goat's or sheep's milk, which can make it more difficult for lactose-intolerant individuals to digest. For this reason, some people who are lactose intolerant may find that they can tolerate traditional feta made with goat's or sheep's milk but have difficulty with modern feta containing cow's milk.
While cow's milk feta may pose some challenges for those with lactose intolerance, it is important to note that the lactose content can vary depending on the specific mixture of milks used. Some producers may blend cow's milk with goat's or sheep's milk, resulting in a product with a lower lactose content than pure cow's milk feta. Additionally, the process of lactic acid fermentation, similar to that used in producing low-lactose cheeses like Parmesan, can also help break down lactose and make the cheese more digestible.
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Feta is a Greek brined white cheese
Feta is a versatile cheese that can be used in a wide variety of dishes. It is commonly used in salads, such as Greek salad, and in pastries, such as the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It is often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. Feta can also be served cooked, such as grilled, in sandwiches, or in omelettes.
Feta is a good source of protein and calcium and provides essential vitamins and minerals, such as vitamin A, B6, B12, zinc, and phosphorus. It also contains high-quality proteins that are essential for cell repair and growth and support the immune system. As with other fermented cheeses, feta contains beneficial probiotics that promote digestive health.
Feta has a long history, with production first beginning 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. In these countries, feta is often made partially or wholly from cow's milk.
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It is crumbly with a slightly grainy texture
Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, and no skin. It is crumbly with a slightly grainy texture and is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
Feta is a crumbly, grainy cheese with a soft texture. This texture is a result of the cheese-making process, which involves forming the cheese into large blocks and ageing it in brine. The ageing process also contributes to the tangy and salty flavour of the cheese, which can range from mild to sharp.
The crumbly texture of feta makes it a versatile ingredient that can be used in a variety of dishes. It is often used in salads, such as Greek salad, and in pastries, such as the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked, such as grilled or in a sandwich, or used in omelettes and other dishes.
The slightly grainy texture of feta also makes it a good choice for those who are lactose intolerant. Feta is made with sheep's milk and is very low in lactose compared to other types of cheese. This makes it easier for those with lactose intolerance to digest.
In addition to its texture and flavour, feta cheese also provides essential vitamins and minerals, such as vitamin A, B6, B12, zinc, and phosphorus, which are important for metabolic function and overall health. It is also a good source of high-quality protein and calcium, which are beneficial for bone and dental health.
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Feta is a good source of protein and calcium
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. Feta is formed into large blocks and aged in brine. It has a tangy and salty flavour, ranging from mild to sharp.
Feta is a versatile cheese that can be used in a wide variety of dishes. It is often used in salads, such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked or grilled, added to sandwiches or omelettes, or used in sauces and dips.
Feta is a good choice for those who are lactose intolerant as it is made with sheep's milk and is very low in lactose. However, it is important to note that some modern feta is made with a combination of goat's and cow's milk, which contains more lactose.
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Frequently asked questions
Feta is a Greek cheese traditionally made from 100% sheep's milk. It can also be made from a combination of sheep's milk and up to 30% goat's milk. In the US, feta is often made from cow's milk or a combination of other types of milk.
Feta produced and sold in the European Union (EU) is protected by the Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" contains at least 70% sheep's milk. This protection does not apply to feta produced outside of the EU, including the US.
Feta cheese is made by adding lactic acid bacteria to milk to initiate fermentation. Rennet enzymes are then added to separate solid milk curds from the whey, a liquid protein that is a byproduct of cheese production. The curds are cut into small blocks and placed into moulds. After 24 hours, the feta blocks are removed from the moulds, salted, and placed into containers for aging. They are then transferred into a liquid salty brine to age for at least another 2 months.
Feta cheese has a tangy, salty, and mildly sour taste, with a hint of sweetness and a spicy finish. It has a creamy texture and aromas of ewe's milk, butter, and yoghurt.
