Bushra Griffith
Feta cheese is a popular ingredient that originated in Greece and is commonly used in salads, pastries, and sandwiches. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. Feta is a brined cheese, which means it is aged in a salt bath, giving it a distinct salty taste. To preserve feta cheese, it can be stored in brine or lightly salted milk in the refrigerator. Other preservation methods include marinating the cheese in olive oil, water, lemon, and za'atar, which not only extends its shelf life but also adds flavour.
| Characteristics | Values |
|---|---|
| Preservation | Brine, lightly salted milk, marination in olive oil, water, and lemon |
| Preservation time | 2 weeks in marination |
| Preservation benefits | Enhanced flavor, texture, and aroma |
| Preservation methods | Stored in wooden barrels or woven baskets, glass jars, or original containers |
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What You'll Learn
Feta cheese is preserved in brine
Feta cheese is a popular variety of cheese that has been enjoyed for centuries. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. Feta is characterised by its tangy, slightly salty flavour and crumbly texture. It is also known for its versatility, being used in salads, pastries, sandwiches, and pasta dishes.
The practice of preserving cheese in brine dates back centuries and was likely used in ancient times. In the 2nd century BC, Cato the Elder documented the practice of preserving cheese in brine in his work "De Agri Cultura". However, it is believed that the technique was much older, possibly utilised even earlier in the Eastern Mediterranean and around the Black Sea.
Today, feta cheese is widely produced in Greece, Italy, France, the United States, and other parts of the Eastern Mediterranean. To produce traditional Greek feta cheese, cheese makers follow specific steps, including warming whole sheep's milk or a mixture of sheep and goat's milk, adding rennet, drying the curds with salt, and then ageing the cheese in brine.
The brining process is an essential step in the production of feta cheese, contributing to its unique flavour, texture, and longevity. This method of preservation has played a significant role in the popularity and widespread use of feta cheese in various cuisines around the world.
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It is traditionally made in Greece
Feta is a popular Greek cheese with a distinctive tangy, salty flavour and a crumbly texture. It is traditionally made from sheep's milk, or a mixture of sheep's and goat's milk, and is often formed into large blocks and aged in brine.
In Greece, the earliest documented reference to cheese production dates back to the 8th century BC. The technology used to make cheese from sheep and goat milk is similar to the methods used by Greek shepherds today to produce feta. In Homer's famous epic poem, The Odyssey, the character Polyphemus is described as making and dry-storing cheese in wicker racks. While he does not mention brining, this passage may describe the production of a type of cheese similar to feta.
Feta is traditionally made in wooden barrels or woven baskets, where it is preserved in brine to give it its characteristic taste and creamy texture. To make feta, cheese makers warm whole, unpasteurised sheep's milk and sometimes add goat's milk. They then add rennet, a coagulant that helps the cheese set, and allow the mixture to sit until there is a clear separation between the thick curds and the clear, runny whey. The cheese is then dry-salted and left to sit for several days. Finally, it is aged in brine (a solution of salt and water) for several weeks at room temperature and then for a further two months in a refrigerator.
Feta is widely appreciated around the world for its distinctive flavour and culinary versatility. It is often used in Greek pastries such as spanakopita and tiropita, and is also common in salads, sandwiches, and pasta dishes.
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It's made from sheep's milk or a mix of sheep and goat's milk
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has small or no holes, with no skin. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in Greek pastries, notably the phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie"), as well as in salads and sandwiches.
Feta cheese is traditionally made from sheep's milk or a mixture of sheep and goat milk, with a maximum of 30% goat milk. The use of goat milk imparts subtle notes of goat flavour to the cheese, depending on the type of milk used in its manufacture. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization.
Feta cheese is produced widely in Greece, Italy, France, the United States, and much of the Eastern Mediterranean. To make traditional Greek feta cheese, cheese makers follow these steps: warm whole, unpasteurized sheep’s milk (and sometimes goat’s milk), add rennet (a coagulant), and allow the mixture to sit until there is a clear separation between the thick curds and the clear, runny whey. The cheese is then dry-salted and allowed to sit for several days, usually in wood barrels or metal containers. Finally, it is aged in brine (a solution of salt and water) for several weeks at room temperature and then an additional two months in a refrigerator.
Feta cheese has been enjoyed for centuries and is known for its tangy and salty flavour. It originated in Greece, where the earliest documented reference to cheese production dates back to the 8th century BC. The technology used to make cheese from sheep-goat milk is similar to the methods used by Greek shepherds today to produce feta. Feta is now widely appreciated around the world for its distinctive flavour and culinary versatility.
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It can be preserved in olive oil with lemon and za'atar
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is often served with olive oil and sprinkled with herbs such as oregano. Feta dries out quickly, even when refrigerated, so it is important to preserve it in a way that keeps it covered and moist.
One way to preserve feta cheese is to use olive oil with lemon and zaatar. This method is simple and effective, and it also adds flavour to the cheese. To preserve feta in olive oil, you will need a glass jar with an airtight lid, olive oil, lemon, and zaatar. First, prepare the jar by cleaning it and ensuring it is dry. Then, slice or cube the feta and place it in the jar. Next, add the lemon; you can use lemon zest or juice, depending on your preference. After that, add the zaatar and any other herbs or spices you wish to include. Finally, pour in enough olive oil to cover the feta completely. Seal the jar tightly and store it in the refrigerator. Allow the feta to marinate for at least 24 hours before serving.
The olive oil acts as a natural preservative, protecting the feta from air and delaying moulding. The lemon and zaatar add flavour and freshness to the cheese. This method of preservation can extend the life of feta cheese by at least two weeks, making it a cost-effective way to enjoy this delicious cheese.
In addition to lemon and zaatar, there are several other ingredients that can be added to the olive oil to further enhance the flavour of the feta. These include garlic, chilli peppers, peppercorns, and other fresh herbs such as rosemary, oregano, or parsley. The possibilities are endless, and you can customise the ingredients to suit your taste preferences.
Once you have finished enjoying your delicious marinated feta, don't discard the leftover olive oil! It can be used to make salad dressings, drizzled over pasta, or as a dipping oil for bread. This way, you can continue to enjoy the flavours of the marinade even after the feta is gone.
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Feta is a protected designation of origin product
The production of Feta PDO follows strict European quality and safety specifications, and the cheese is matured for at least 60 days. Feta PDO is free of antibiotic substances and preservatives, and no powdered milk, colourants, or other additives are used in its production. The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used, a starter culture of microorganisms is added to replace those naturally present in raw milk that are killed during pasteurization.
Feta PDO is a unique and authentic cheese with a distinctive taste and texture. It is a white, soft cheese, matured in brine, with a salty and tangy taste. Feta is a mainstay of livestock in Greece, with 80% of sheep and goat milk production directed toward Feta production, which amounts to more than 123,000 tonnes per year. Feta's commercial success is due to the production of a guaranteed high-quality product at a competitive cost.
Feta's protection as a PDO product is very important to Greece, and it is one of the most critical criteria for the endorsement of negotiation results and the acceptance of agreements with third countries. Feta PDO is also protected in many other countries worldwide through Free Trade or Association Agreements of the EU, including China, Japan, Singapore, and South Africa, among others.
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Frequently asked questions
Feta cheese is preserved in brine (a solution of salt and water) or lightly salted milk.
Feta cheese can be stored in brine for several weeks at room temperature, followed by an additional two months in the refrigerator.
Yes, feta cheese can also be preserved in olive oil, water, lemon, and za'atar. This method can extend the life of the cheese by at least two weeks.
Brine preservation gives feta cheese its characteristic salty taste and creamy texture.
Feta cheese is traditionally preserved in wooden barrels or woven baskets.
