The Traditional Craft Of Greek Feta Cheese

Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep and goat milk. In the EU, feta is protected by a Protected Designation of Origin (PDO) indication, which ensures that any product labelled as feta contains at least 70% sheep's milk and no more than 30% goat's milk. However, in countries outside the EU, such as the US, feta may be made from cow's milk or a combination of different types of milk. The process of making feta involves adding lactic acid bacteria to milk to initiate fermentation and separating the solid milk curds from the whey. The curds are then cut into blocks, salted, and placed in containers of brine to age for at least two months. Feta has a tangy and salty flavour and a soft, crumbly texture, and it is a popular ingredient in Greek cuisine and the Mediterranean diet.

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Feta is made from sheep's milk or a mixture of sheep and goat milk

Feta is a Greek cheese that is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In Greece and the rest of the EU, feta is protected by a Protected Designation of Origin (PDO) indication, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk.

Feta has been a staple in Greek cuisine and the Mediterranean diet for thousands of years. The technology used to make feta today is similar to that used by Greek shepherds in ancient times. In the Odyssey, Homer describes how Polyphemus, a Greek giant, made and stored cheese, which some believe to be the ancestor of modern feta. The first unambiguous documentation of preserving cheese in brine, a key characteristic of feta, appears in Cato the Elder's De Agri Cultura in the 2nd century BC.

Feta is a soft, white cheese with small or no holes and no skin. It is crumbly, with a slightly grainy texture, and is formed into large blocks. It is cured and aged in brine for at least two months, which gives it a tangy and salty flavour, ranging from mild to sharp. The cheese is then removed from the brine and can be sliced, cubed, or crumbled into salads, pastries, sandwiches, or served alone.

Outside of the EU, feta-style cheese may be made from other types of milk, such as cow's milk. For example, in the US, feta can be made from cow, sheep, or goat milk, and the same is true of Bulgarian feta. However, Bulgarian feta is typically called "sirene" to differentiate it from Greek feta.

In the US, feta can be made from cow's milk or a combination of milks

Feta is a Greek cheese traditionally made from sheep's milk or a combination of sheep's and goat's milk. In Greece and the European Union (EU), feta is protected by a Protected Designation of Origin (PDO) label, which ensures that any product labelled as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. This protection, however, does not extend to feta produced and sold outside the EU, including in the United States.

In the US, feta can be made from cow's milk or a combination of other types of milk. This is because US labelling rules allow cow's milk to be listed simply as "milk" in ingredient lists, whereas other types of milk, such as goat's milk, must be identified by the animal name. This means that if a product simply lists "milk" as an ingredient, it is likely made from cow's milk.

The difference in the type of milk used can affect the taste and texture of the feta. Traditional feta made with sheep's milk or a combination of sheep's and goat's milk is considered to deliver the most authentic feta experience, with a nuttier flavour and a slightly grainy texture. Feta made with cow's milk may have a different taste and texture, though it is still marketed as "feta" in the US.

To ensure that you are purchasing feta made with sheep's milk or a combination of sheep's and goat's milk, it is recommended to closely read the packaging label and ingredient list. Look for products that specify "sheep's milk" or "goat's milk" in the ingredients, or seek out feta that is produced in Greece or the EU, which will adhere to the PDO standards.

While the term "traditional feta" may be used for products made with cow's milk in the US, this term does not carry the same weight as the PDO label for Greek and EU-produced feta.

Feta is a Greek word derived from the Italian word 'fetta'

Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and moderately hard with small or no holes, and no skin. It is formed into large blocks and cured in brine, giving it a tangy and salty flavour. Feta is a staple in Greek cuisine and the Mediterranean diet and is used in salads, pastries, sandwiches, and omelettes.

The word "feta" is derived from the Greek word "féta" or "φέτα" in Modern Greek. This, in turn, comes from the Italian word "fetta", which means "slice". The Italian word is derived from the Latin word "offa", which means "morsel" or "piece". The word "feta" became widespread as the name for the cheese in the 19th century, likely referring to the cheese being cut to pack it in barrels.

In Greece, the production of feta cheese has a long history. The earliest documented reference to cheese production in the country dates back to the 8th century BC. The technology used to make cheese from sheep and goat milk at that time is similar to the methods used by Greek shepherds today to produce feta. In Greek literature, Homer describes how Polyphemus, a character in the Odyssey, makes cheese and dry-stores it in wicker racks. While he does not mention brining, this practice was likely used to preserve cheese in ancient Greece. The first unambiguous documentation of preserving cheese in brine appears in Cato the Elder's "De Agri Cultura" from the 2nd century BC.

Feta cheese, specifically, is recorded by Psellos in the 11th century under the name "prósphatos" (Greek πρόσφατος 'recent, fresh'). Pietro Casola, a 15th-century Italian visitor to Crete, also describes the marketing and storage of feta in brine. Today, feta is a protected designation of origin in the European Union, ensuring that the name "feta" is limited to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture.

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Feta is a white, crumbly, tangy cheese

Feta is typically made from sheep's milk or a mixture of sheep and goat milk. In the EU, feta must contain at least 70% sheep's milk and no more than 30% goat's milk. However, in the US and other countries, feta can be made from cow's milk or a combination of different types of milk. Traditionally, feta is made from 100% sheep's milk, but some varieties may contain up to a third goat's milk. The more goat's milk used, the springier and crumblier the texture becomes.

The word "feta" comes from the Italian "fetta", meaning "slice", which is derived from the Latin "offa", meaning "morsel" or "piece". While feta is commonly associated with Greece, similar white, crumbly, tangy cheeses have been made in other countries for a long time. However, Greek feta is considered the seminal feta variety in Europe.

Feta is a versatile cheese used in many dishes. It is often served with olive oil or olives, and sprinkled with herbs such as oregano. It can be grilled, added to salads, sandwiches, omelettes, pastries, or served alone as a table cheese.

Feta is cured in brine for at least two months

Feta is a Greek cheese that is cured in brine for a minimum of two months. This process of brining cheese is an ancient technique, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. In the 2nd century BC, Cato the Elder recorded the preservation of cheese in brine, and by the 11th century, Cretans were producing feta, which was recorded by Psellos. In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the marketing and storage of feta in brine.

The process of curing feta in brine gives it a distinct salty flavour and a tangy, sharp taste. The longer the feta is left to age in the brine, the more pronounced these flavours become. Feta is typically aged in wooden or metal containers, and the type of brining mould can also affect the final flavour of the cheese. Feta brined in wooden barrels will have a different taste compared to feta brined in metal containers.

Feta is a white cheese with a soft, crumbly texture and a slightly grainy mouthfeel. It is formed into large blocks and submerged in brine to age and develop its unique characteristics. The curing process also helps to preserve the cheese, extending its shelf life.

In Greece, feta is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The ratio of sheep's to goat's milk can vary, with some feta containing up to 30% goat's milk. This blend of milks gives feta its distinctive flavour and texture, and it is considered the most authentic version of the cheese.

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