Patrick Oconnell
Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. However, feta produced outside the EU may also contain cow's milk. The cheese is known for its tangy, salty flavour and crumbly texture, and is often used in salads, sandwiches, pastries, and cooked dishes. Feta is produced by adding lactic acid bacteria to milk to initiate fermentation, and then separating the solid milk curds from the whey. The curds are then cut into small blocks, salted, and placed in containers for aging in a liquid brine.
| Characteristics | Values |
|---|---|
| Place of Origin | Greece |
| Main Ingredient | Sheep's milk |
| Other Ingredients | Goat's milk, Cow's milk |
| Texture | Crumbly, slightly grainy |
| Taste | Tangy, salty |
| Moisture Content | Maximum of 56% |
| Fat Content | Minimum of 43% |
| pH | 4.4 to 4.6 |
| Type | White cheese |
| Curing Process | Brine |
| Production Area | Greece, Lesbos Prefecture |
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What You'll Learn
Feta is traditionally made from sheep's milk
Feta is a Greek cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It is a white, crumbly cheese with small or no holes and no skin. It is soft, with a slightly grainy texture, and is formed into large blocks. It is then aged in brine, which enhances its flavour and texture. Feta has a tangy and salty flavour, making it a popular choice for salads, sandwiches, cooked dishes, and pastries.
Feta cheese is traditionally made by separating and curing curds from milk using bacteria and enzymes. The milk is typically fermented using lactic acid bacteria, which gives feta its characteristic tanginess. Once the curds are completely separated from the whey (a liquid protein that is a byproduct of cheese production), they are cut into small blocks and placed into similarly shaped moulds. After 24 hours, the feta blocks are removed from the moulds, salted, and placed into containers for ageing. A few days later, the blocks are transferred into new containers with a liquid salty brine, where they remain for at least two months or longer.
The inclusion of sheep's milk is what gives feta its distinct flavour and texture. However, some manufacturers produce feta using cow's milk or a combination of cow's milk and goat's milk, particularly in the United States and other countries outside the EU. These versions may have a milder taste compared to traditional feta.
Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002. According to EU legislation, only cheeses produced in a traditional way in specific areas of Greece, using sheep's milk or a mixture of sheep's milk and up to 30% goat's milk from the same area, can be labelled as feta.
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In the EU, feta is also made from goat's milk
Feta cheese is a popular variety of cheese that originated in Greece and is known for its tangy flavour and crumbly texture. It is traditionally made from sheep's milk or a combination of sheep's and goat's milk. The inclusion of sheep's milk is what gives feta its distinct flavour and texture. However, in the EU, feta is also made from goat's milk.
In the EU, the Protected Designation of Origin (PDO) for feta cheese ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. This legislation is specific to cheeses produced in a traditional way in particular areas of Greece. The PDO requirements also include a maximum moisture content of 56%, a minimum fat content in dry matter of 43%, and a pH range of 4.4 to 4.6.
Feta cheese made with goat's milk in the EU will have a slightly different flavour and texture compared to traditional feta. The combination of sheep's and goat's milk creates a unique blend of flavours that is both tangy and slightly sweet, with a crumbly yet creamy consistency.
It is important to note that the process of making feta cheese involves separating and curing curds from milk using bacteria and enzymes. Specifically, lactic acid bacteria are added to the milk to initiate fermentation, and then rennet enzymes are added to separate the solid milk curds from the whey. The curds are then cut into small blocks, salted, and placed into containers for aging. After ageing for at least two months, the feta blocks are transferred into new containers with a liquid salty brine, further enhancing their flavour and texture.
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Feta made in the US often contains cow's milk
Feta cheese is a popular variety of cheese that originated in Greece and is known for its tangy flavour and crumbly texture. It is traditionally made from sheep's milk or a combination of sheep's and goat's milk. The inclusion of sheep's milk is what gives feta its distinct flavour and texture.
However, feta produced outside of the European Union (EU) may also contain cow's milk or a combination of cow's milk and goat's milk. This is because the Protected Designation of Origin (PDO) for feta only applies within the EU and Northern Ireland. According to this legislation, only cheeses produced in a traditional way in specific regions of Greece, made from sheep's milk or a mix of sheep's and goat's milk, can be labelled as feta.
In the United States, most cheese sold as feta is made from cow's milk. This is due to the country's labelling regulations, which allow cow's milk to be listed as just "milk" on ingredient lists, while other types of milk must be identified by the animal, such as "goat milk". As a result, consumers may not always be aware that the feta they are purchasing contains cow's milk.
The use of cow's milk in feta can alter the taste and texture of the cheese, making it milder and less tangy than traditional feta made with sheep's and goat's milk. This variation in production methods and ingredients highlights the importance of clear labelling and consumer awareness when purchasing feta cheese, especially for those seeking the traditional variety.
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Feta is a white, crumbly cheese aged in brine
Feta is a Greek cheese that is aged in brine. It is made from sheep's milk or a combination of sheep's and goat's milk. In the US and other countries outside the EU, feta may also be made from cow's milk or a combination of milks. The use of cow's milk in feta is controversial, with some arguing that “real” feta should only be made from sheep and/or goat milk.
Feta is a white, crumbly cheese with a slightly grainy texture. It is formed into large blocks and has small holes or no holes. The cheese is soft and has a tangy and salty flavour, ranging from mild to sharp. It is high in salt, with over 400 mg of sodium per 100 calories. Feta is a popular ingredient in salads, such as Greek salad, and in pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It is also used in sandwiches, cooked dishes, and pasta.
The distinct flavour and texture of feta are a result of the cheese-making process. Feta 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. 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. A few days later, the blocks are transferred into new containers with a liquid salty brine, where they remain for at least two months.
The process of ageing feta in brine further enhances its flavour and texture. Feta dries relatively quickly, even when refrigerated, so it is important to store it in brine or lightly salted milk if it is to be stored for longer than a week. The brine also helps to preserve the cheese.
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Feta originated in Greece
Feta is a Greek cheese that originated in Greece and is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In fact, if your feta cheese states that it was made in Greece, it will have been made with mostly sheep's milk. Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. This legislation also applies to the UK and Northern Ireland.
Feta is a white cheese with a tangy, salty flavour and a crumbly, slightly grainy texture. It is formed into large blocks and aged in brine. Its salty flavour comes from the brine curing process it undergoes. Feta is made by separating and curing curds from milk using bacteria and enzymes. Lactic acid bacteria are added to the milk to sour it and initiate fermentation, and then rennet enzymes are added to separate the solid milk curds from the whey. The curds are then 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. A few days later, the blocks are transferred into new containers with liquid salty brine, where they remain for at least two months.
Feta is a popular cheese that has been enjoyed for centuries and is often used in Greek salads, pastries, and cooked dishes. It is also served with olive oil or olives and sprinkled with herbs such as oregano. It can be grilled or used in sandwiches, omelettes, and pies.
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Frequently asked questions
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk.
Feta cheese produced in the US is often made from cow's milk or a combination of milks.
Feta cheese made in the EU is required to contain at least 70% sheep's milk and no more than 30% goat's milk, while feta produced in the US may contain cow's milk.
The packaging label and ingredients list will typically state the type of milk used. If the feta cheese is made in Greece, it is likely to be made with mostly sheep's milk.
Feta cheese is made by adding lactic acid bacteria to milk to initiate fermentation and separate the curds from the whey. The curds are then cut into blocks and placed in molds before being salted and aged in brine.
