Kamil Perry
Feta is a white, brined cheese that is traditionally made with sheep's milk or a combination of sheep's and goat's milk. While Greek feta is the most popular variety, French feta is made from the milk leftover from Roquefort production and has a much milder flavour and a softer, creamier texture.
| Characteristics | Values |
|---|---|
| Flavour | Milder than Greek feta, less salty, tangy aftertaste |
| Texture | Creamy, rich, soft, crumbly |
| Milk Type | Sheep, goat, cow |
| Curing | Cured in brine |
| Aging | Aged for a minimum of four months, up to 12 months |
| Packaging | Comes in a tin, packaged with brine |
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What You'll Learn
French feta is made from cow's milk
French feta, made from cow's milk, has a softer and creamier texture compared to other types of feta. This makes it perfect for those who want a spreadable cheese that can be easily blended into dips or whipped and served as a creamy topping. The creaminess of French feta enhances its rich flavour and makes it a delightful addition to any cheese platter or appetizer spread.
Cow's milk French feta is a unique variety of this popular cheese. While it may not be as well-known as Greek feta, it offers a delightful alternative for those looking for something different. The use of cow's milk gives French feta its characteristic mild flavour and creamy mouthfeel. This type of feta is perfect for those who want a more subtle cheese experience without compromising on taste.
French feta made from cow's milk is a testament to the versatility of this beloved cheese. By using cow's milk, French cheesemakers have crafted a feta that is distinctly their own, setting it apart from its Greek counterpart. This variety of feta showcases the creativity and expertise that goes into the art of cheesemaking, offering a delicious option for those who crave a milder, creamier cheese experience.
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Or sheep's milk
Feta is a white, brined cheese that is traditionally made with sheep's milk or a combination of sheep's and goat's milk. It is one of the oldest and most well-known types of cheese in the world, with origins dating back to ancient times. In fact, the production of an early feta-style cheese is described in Homer's Odyssey.
Sheep's milk feta is considered the classic option and tends to have the sharpest flavour. French feta, on the other hand, is often made with cow's milk, which gives it a milder flavour. However, it can also be made with sheep's milk, as is the case with Valbreso French Feta Cheese. This particular cheese comes from the South of France and is made from the milk left over from Roquefort production. It has a moist and creamy texture, with a rich and well-balanced salty flavour that is milder than most Greek fetas.
According to European Union regulations, any cheese labelled as "Feta" in the EU must meet certain production requirements. PDO (Protected Designation of Origin) Feta must contain at least 70% sheep's milk and/or up to 30% goat's milk and come from specific regions of Greece. These regions include the Peloponnese, Epirus, Central Greece, Macedonia, Thessaly, Thrace, and the islands of Lesvos and Cephalonia.
While French feta made from sheep's milk may not fall under the PDO designation, it still contributes to the diverse range of feta cheeses available, showcasing the versatility of this ancient cheese.
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Sometimes goat's milk is used
French feta is made from sheep's milk and sometimes also contains goat's milk. It is known for its mild flavour and creamy texture. It is softer than other fetas and is great when whipped and served with roasted vegetables or spread on crusty bread.
Goat's milk is often used in feta production, either on its own or blended with sheep's milk. Feta made from goat's milk is typically milder in flavour than sheep's milk feta. It is also less crumbly and has a creamier texture.
Feta is one of the oldest and most well-known cheese styles in the world, with origins dating back to ancient times. In the European Union, feta is a protected designation of origin (PDO) product, which means that any cheese labelled as "feta" must meet certain production requirements. According to PDO regulations, feta must contain at least 70% sheep's milk and/or up to 30% goat's milk and come from specific regions of Greece.
While French feta is typically made with sheep's milk, there may be some variations that use goat's milk. This would result in a milder flavour and a creamier texture compared to sheep's milk feta. However, it is important to note that goat's milk feta is not the same as goat cheese, which is a different type of cheese with its own distinct characteristics.
In summary, while French feta is usually made with sheep's milk, there may be variations that incorporate goat's milk, resulting in a milder flavour and a creamier texture. Goat's milk feta, whether pure or blended with sheep's milk, is a popular option worldwide and is known for its distinctive characteristics.
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It has a milder flavour than Greek feta
Feta is a white, brined cheese traditionally made with sheep’s milk or a combination of sheep’s milk and goat’s milk. It is one of the oldest and most well-known cheese styles in the world, with origins that date back to ancient times. In fact, the production of an early feta-style cheese is described in Homer’s Odyssey!
French feta differs from Greek feta in its texture, flavour, and sometimes milk. It has a milder flavour than Greek feta. While Greek feta is known for its crumbly texture and salty profile, French feta is creamier and less salty. This makes French feta more spreadable and better suited for use with crackers.
The difference in flavour and texture can be attributed to the type of milk used. French feta is typically made with sheep's and goat's milk, but it can also be made with cow's milk, which is less common for Greek feta. Cow's milk feta tends to have a milder flavour, contributing to the overall milder taste of French feta compared to Greek feta.
French feta also undergoes a different maturation process, which impacts its flavour and texture. To achieve the desired texture and flavour, French feta is matured for a minimum of four months. This maturation process gives French feta its characteristic creaminess and mild taste, setting it apart from the sharper and saltier Greek feta.
The packaging and brining process can also influence the flavour of feta cheese. French feta is often packaged in tins or plastic containers filled with brine, a salt water solution. The brining process helps to intensify the flavour and prolong the shelf life of the cheese. However, the specific brine solution used and the duration of brining can vary, impacting the final flavour of the French feta.
Overall, the milder flavour of French feta compared to Greek feta can be attributed to a combination of factors, including the type of milk used, the maturation process, and the packaging and brining techniques employed during production. These factors contribute to the distinct characteristics of French feta, making it a unique and delicious variety of this beloved cheese.
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It's also less salty
Feta is a white, brined cheese traditionally made with sheep's milk or a combination of sheep's and goat's milk. The basic characteristics of feta remain the same, regardless of where it is made in the world. It is salty and tangy with a creamy and crumbly texture. However, there are slight variations in flavour and texture, depending on the type of milk used and the region where it is produced.
French feta differs from Greek feta in terms of texture, flavour, and milk type. It has a milder flavour and a creamier texture than its Greek counterpart, making it more spreadable and ideal for crackers. French feta is also less salty than other fetas, with one source specifically mentioning Valbreso French Feta Cheese as having the least amount of sodium among feta cheeses. This is because cow's milk, which is less salty than sheep's milk, is often used in French feta.
Cow's milk feta has a milder flavour than sheep's milk feta, which tends to be the sharpest. French feta is also less briny than other fetas and tends to be softer, making it perfect for whipping and serving with roasted vegetables or crusty bread.
The production of feta-style cheese has been described in Homer's Odyssey, indicating its ancient origins. Traditional feta is classified as having between 45% and 60% sheep's milk or goat's milk. However, cow's milk can also be used to make feta-style cheese, although this is less traditional. The better-tasting fetas are cured in a brine solution and aged for four to six weeks, intensifying their salty and sharp flavour.
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Frequently asked questions
French feta cheese is made from sheep's milk or a combination of sheep's and goat's milk. In some cases, cow's milk is also used.
French feta has a milder flavour and a creamier texture than Greek feta. It is also less briny and tends to be softer.
French feta cheese should be refrigerated at all times and will last for weeks or even months if stored in its brine.
French feta cheese has a rich and creamy texture and a unique taste. It is also known for having the least amount of sodium among feta cheeses.
Valbreso French Feta Cheese is a popular brand known for its creamy texture and unique taste.
