Frederic Melton
Feta is a popular cheese used in dishes such as salads, pastas, and pastries. While Greek feta is the most common variety, French feta is also available and offers a distinct set of characteristics. French feta is typically made with sheep's milk, sometimes using excess milk from Roquefort production. It has a milder flavour profile and a creamier texture compared to its Greek counterpart, making it ideal for spreading on crackers. French feta is also produced with goat's milk, resulting in a slightly drier and tangier taste. The cheese is stored in brine or oil to prevent it from drying out, ensuring its freshness for weeks or even months.
| Characteristics | Values |
|---|---|
| Flavor | Milder than Greek feta, tangy, slightly salty, mildly sour, with a spicy finish that recalls pepper and ginger, and a hint of sweetness |
| Texture | Creamy, soft, smooth, firm |
| Milk | Sheep's milk, goat's milk, cow's milk |
| Storage | Store in brine or oil to prevent it from drying out quickly |
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What You'll Learn
- French feta is made from sheep's milk, sometimes with goat's milk or cow's milk
- It has a milder, less salty flavour than Greek feta
- French feta has a creamier, less crumbly texture
- It can be stored in the same way as Greek feta, in brine or oil
- French feta is ideal in salads, omelettes, or cubed on tomatoes
French feta is made from sheep's milk, sometimes with goat's milk or cow's milk
French feta is often made with sheep's milk, sometimes using excess milk from the production of Roquefort. It is typically mild and creamy, and some describe it as having a "great soft creamy texture and taste". It is also said to have the least amount of sodium among feta cheese. French feta made with goat's milk can be slightly drier and tangier.
Feta is traditionally made with sheep's milk, and often a small amount of goat's milk is blended in. According to EU legislation, feta is legally produced using only whole sheep's milk or a blend of sheep and goat's milk, with a maximum of 30% goat's milk. Less commonly, cow's milk is used to make a feta-style cheese. Feta made with cow's milk is more common outside the EU, such as in the United States.
Feta is a versatile cheese that can be used in a variety of dishes, including salads, pizzas, and pastries. It is also a great cheese to keep in the refrigerator as it rarely goes bad.
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It has a milder, less salty flavour than Greek feta
French feta has a milder, less salty flavour than Greek feta. While Greek feta is known for its crumbly texture and salty profile, French feta stands out for its creamier and smoother texture. The difference in flavour and texture can be attributed to the type of milk used in production.
Greek feta is traditionally made from sheep's milk, with occasional additions of goat's milk, resulting in a salty and tangy flavour. This combination of sheep's and goat's milk gives Greek feta its distinctive crumbly texture. On the other hand, French feta is most commonly produced with sheep's milk, and sometimes with goat's milk or even cow's milk. The use of cow's milk in particular contributes to the milder flavour of French feta.
The production of feta cheese involves dry-salting the cheese and then ageing it in brine (a salt and water solution). This process influences the saltiness of the cheese. French feta's milder flavour suggests that it may have a shorter ageing time in brine or a lower salt concentration in the brine solution compared to Greek feta.
French feta is described as having a rich, creamy, and fresh taste. Its texture is characterised as soft, creamy, and smooth, making it ideal for spreading on crackers or cubing on salads. The lower salt content and creamier texture of French feta make it a versatile option for those who find Greek feta too salty or crumbly for their taste.
When shopping for feta cheese, it is important to read the labels to distinguish between Greek and French feta. French feta brands like Valbreso are known for their creamy texture and lower salt content, while Greek feta will have a more distinct salty profile and crumbly texture.
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French feta has a creamier, less crumbly texture
The creaminess of French feta makes it ideal for spreading on crackers. It is also great for use in salads, omelettes, or cubed on tomatoes. French feta is also a good option for those who find Greek feta too salty, as it has a milder flavour.
French feta should be stored in the same way as Greek feta. To prevent the cheese from drying out, it should be stored in brine or oil. It can be kept fresh for weeks or even months if stored in a covered container in the refrigerator.
French feta is available from brands such as Valbreso and Président, the latter of which offers its feta pre-crumbled and in block form.
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It can be stored in the same way as Greek feta, in brine or oil
French feta differs from Greek feta in texture, flavour, and sometimes milk. French feta is typically made with sheep's milk, although cow's milk is also used, which can explain the different flavour profiles. It has a milder, less salty taste and a creamier texture than Greek feta, making it more spreadable and ideal for crackers.
French feta can be stored in the same way as Greek feta, in brine or oil, to prevent it from drying out quickly. Feta is usually sold in brine, and it can be kept in a covered container in the refrigerator for weeks or even months. If stored for longer than a week, it should be kept in brine or lightly salted milk. Feta is a great cheese to always have in the refrigerator as it rarely goes bad and can be used in many dishes, such as pizza, pasta, and salads.
When shopping for feta, it is important to check the label to know whether you are purchasing Greek or French feta, as they have distinct characteristics. One popular store-bought French feta brand is Président, which comes pre-crumbled and in block form. French feta is also available from brands such as Valbreso, which is described as having a soft, creamy texture and taste and is appreciated for its freshness.
It is worth noting that, according to EU legislation, the name feta is protected and can only be used for cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture, made from sheep's milk or a mixture of sheep and goat's milk. Cheeses produced in other countries, such as France, are often called "feta-style" cheeses.
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French feta is ideal in salads, omelettes, or cubed on tomatoes
French feta is a type of feta cheese that differs from its Greek counterpart in terms of texture, flavour, and milk composition. It is ideal in salads, omelettes, or cubed on tomatoes.
French feta has a milder flavour profile compared to Greek feta, which is known for its salty and tangy taste. This makes French feta a great option for those who prefer a more subtle cheese flavour in their dishes. In terms of texture, French feta is creamier and less crumbly than Greek feta, making it easier to spread on crackers or bread.
French feta is traditionally made with sheep's milk, although it can also be made with goat's milk or, less traditionally, cow's milk. This variation in milk type contributes to the differences in flavour and texture between French and Greek feta. French feta made with sheep's milk tends to have a creamier texture and a milder flavour, while those made with goat's milk can be slightly drier and tangier.
When it comes to storing French feta, it is important to follow the same guidelines as for other types of feta cheese. Feta should be stored in brine or oil to prevent it from drying out quickly. It can be kept in a covered container in the refrigerator, where it will remain fresh for several weeks or even months. If the feta tastes too salty for your preference, you can rinse it with water before serving.
French feta is a versatile cheese that can enhance various dishes. Its creamy texture and mild flavour make it especially suitable for salads, where it can be crumbled or cubed and paired with fresh vegetables. In omelettes, French feta adds a rich and creamy element that complements the eggs. Cubed French feta can also be a delicious topping for tomatoes, providing a tangy and salty contrast to the sweetness of the fruit.
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Frequently asked questions
French feta cheese is a type of feta cheese made in France. Feta is a white, brined cheese that is traditionally made with sheep's milk or a mixture of sheep's and goat's milk.
French feta differs from Greek feta in terms of texture, flavour, and milk used. French feta has a milder, less salty flavour and a creamier, less crumbly texture. While Greek feta is traditionally made with sheep's milk, French feta can be made with sheep's, goat's, or cow's milk.
French feta, like other types of feta, is made through a process of dry-salting the cheese and then ageing it in brine (a salt and water solution) for several weeks at room temperature. It is then stored for a minimum of 2 months in a refrigerated, high-humidity environment.
To prevent French feta from drying out quickly, it is best to store it in brine or oil. It can be kept in a covered container in the refrigerator, where it will stay fresh for weeks or even months.
