Randy Chandler
Feta is a traditional Greek cheese with a history as rich as its taste. It is a protected designation of origin (PDO) product, which means that the name Feta is protected by the European Union. Feta PDO is made with the milk from native breeds of sheep and sometimes goats, which gives it its distinctive white colour and slightly peppery flavour. The cheese is matured for at least two months in brine, giving it a salty and tangy taste. Feta PDO is produced in specific geographical areas in Greece, including Macedonia, Thrace, and Epirus, and accounts for about 10% of Greek food exports.
| Characteristics | Values |
|---|---|
| Texture | Hard or soft, creamy or crisp |
| Taste | Salty, tangy, slightly acidic, sharp, peppery, sour |
| Colour | White |
| Ingredients | Sheep's milk (at least 70%), goat's milk (up to 30%) |
| Milk Fat Content | At least 6% |
| Ripening Temperature | 2-4°C |
| Ripening Time | At least 2 months |
| Production Area | Thrace, Macedonia, Epirus, Thessaly, Sterea Hellas, Peloponnese, Prefecture of Lesvos |
| Packaging | Marked with an 'FE' number, production date, packing date, use-by date |
| Moisture Content | Not exceeding 56% |
| Fat Content | At least 43% |
| Additives | No preservatives, colourants, antibiotics, additives, food colours, milk powder, lacto-proteins, casein salts |
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What You'll Learn
Feta's history
Feta is a soft, white cheese with a salty and tangy taste, matured in brine. It is a Protected Designation of Origin (PDO) product, with its name protected by the European Union. Feta has a rich history, dating back thousands of years.
The earliest references to Feta can be found in ancient literature, including Homer's Odyssey, where the hero Odysseus takes cheese made by the Cyclops Polyphemus while escaping from his cave. It is believed that Polyphemus made sheep's milk cheese that was aged in racks, a primitive form of Feta. The name "Feta," which originated in the 17th century, refers to the cutting of the cheese.
Feta has been a significant part of Greek culture and cuisine for centuries. It is traditionally produced in Greece using sheep's milk or a mixture of sheep and goat's milk, with a proportion of up to 30% goat's milk. The milk comes from native breeds of sheep and goats that graze freely in specific geographical areas of Greece, such as Macedonia, Thrace, and Epirus. These areas are known for their rich biodiversity, diverse plant life, and rocky soils, contributing to the unique flavour of Feta.
The production and consumption of Feta have remained concentrated in Greece, with 85% of EU consumption taking place within the country. It holds a special place in Greek cuisine, commonly used in dishes like Spanakopita (cheese and spinach pies) and Tyropita (cheese pies). Feta is also an essential ingredient in the traditional Greek salad, and it is forbidden to use any other type of cheese in this dish.
In 1996, the name "Feta" was registered as a PDO, granting it legal protection within the EU. This recognition ensures that only cheese produced in the defined geographical areas of Greece following traditional methods can be labelled and sold as Feta in the EU. The protection of Feta as a PDO has faced challenges from countries like Denmark, which continued to export cheese labelled as "Feta" or "Danish Feta" to non-EU countries. However, the CJEU upheld the protection, emphasising the geographical connotation of the name and its strong association with Greece.
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Ingredients and recipe
Feta PDO is a traditional Greek cheese with a history as rich as its taste. It is a Protected Designation of Origin (PDO) product, which means that the name Feta is protected by the European Union.
Feta is a soft white cheese, matured in brine, with a salty and tangy taste. It is made with the milk from native breeds of sheep and goats, which lends it its characteristic white colour and denser texture. The main ingredients are fresh sheep's milk or mixtures of sheep and goat's milk, with a proportion of up to 30% goat's milk. The milk used to prepare feta is collected seasonally and must have a fat content of at least 6%.
Feta is produced from breeds of animals traditionally grown and fed in a legally defined geographical area consisting of Thrace, Macedonia, Epirus, Thessaly, Sterea Hellas, Peloponnese and the Prefecture of Lesvos. The diet of these animals is based on the natural flora of this area. It is forbidden to manufacture Feta outside of this legally defined geographical area of production.
To make Feta, curds are formed, strained, and dry salted using coarse-grained salt before being placed in brine. The dry salting allows for bacteria to grow, which is crucial to the development of flavour. It is then aged in wooden barrels or tins with brine for at least 15 days and generally at least two months. The total time taken for the cheese to ripen is at least two months, and it is only at this point that the cheese will have the rich taste and smell that sets Feta apart.
Feta's moisture content should not exceed 56%, and its fat content must be at least 43%. It can be prepared from pasteurised or unpasteurised milk, but colourants, preservatives, lacto-proteins, casein salts, or condensed or powdered milk are never added. It is prohibited to produce Feta from milk other than sheep and goat's milk, and it is forbidden to use antibiotics, preservatives, additives, and food colours at all stages of its production.
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Manufacturing process
Feta PDO is a traditional Greek cheese with a history as rich as its taste. The recipe and production method reflect the unique terrain of Greece and are grounded in the cumulative know-how of more than two millennia. The name "Feta" is derived from the Italian "fetta", meaning "slice", which in turn is derived from the Latin "offa", meaning "morsel" or "piece".
The manufacturing process of Feta PDO is as follows:
Milk Collection
Feta PDO is made with milk from native breeds of ewes and goats, which lends the cheese its familiar white colouring and slightly peppery flavour. The milk is collected seasonally and must have a fat content of at least 6%. It can be prepared from pasteurised or unpasteurised milk, but no colourants, preservatives, lacto-proteins, casein salts, or condensed or powdered milk are ever added.
Coagulation and Moulding
Once the milk is delivered to the dairy, it is coagulated and placed into moulds for straining. The moulds traditionally have a large number of small holes, and no pressure is applied during the straining process.
Salting
After the cheese is removed from the moulds, it is sliced and the surface is covered in a coarse-grained salt. During this stage, microorganisms develop on the surface of the curd, contributing to the flavours of Feta.
Maturation
The cheese is then placed in wooden barrels or metal tins with brine and left to mature for at least two months. Feta PDO has a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH that usually ranges from 4.4 to 4.6. Most Feta PDO is matured in brine, but some traditional versions are dry-salted in barrels, with the salt drawing whey from the cheese to form the brine.
Packaging and Labelling
Every packing unit of Feta PDO sold must be marked with an ''FE' number, which enables each dairy to trace the milk used and ensures that the amount of cheese produced matches the amount of milk sourced. The name of the producer and/or specific area of production must be stated in full on the label, along with the production date, packing date, and use-by date.
Quality Assurance
Feta PDO is audited, approved, and certified by Agrocert, which ensures that regulatory methods of production are upheld. Feta PDO also carries the distinctive red and yellow PDO logo, which guarantees quality and tradition.
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Texture and flavour
Feta PDO is a salty and tangy cheese with a sharp, acidic aroma. Its flavour is reminiscent of roast lamb, lamb fat, and lanolin, with a depth of flavour derived from grazing in the wild. The taste of Feta PDO is also influenced by the diet of the sheep and goats from which the milk is sourced, which includes pungent herbs such as Greek oregano, wild herbs, and plants. The cheese is matured in brine, which further enhances its salty flavour.
The texture of Feta PDO can range from soft and spreadable to firm and compact, with a creamy yet crumbly consistency. It has a glistening surface and irregular holes throughout. The texture of Feta PDO also varies depending on the region of production, with Feta from the Peloponnese tending to be harder, drier, and saltier, while Feta from Macedonia is known for its creamy and mild characteristics. The age of the cheese also plays a role in its texture, with older cheeses developing a denser and drier texture.
Feta PDO is typically cut into small blocks and vacuum-packed with a small amount of brine. The moisture content of Feta PDO is regulated, not exceeding 56%, while its fat content in dry matter must be at least 43%. The fat content of the milk used in production is also important, with a minimum requirement of 6%.
The unique texture and flavour of Feta PDO are further enhanced by the traditional production methods employed. The curds are formed, strained, and dry-salted using coarse-grained salt before being aged in wooden barrels or tins with brine for at least two months. The maturation process, which takes place in specific geographical areas of Greece, contributes to the development of the distinct flavour and texture of Feta PDO.
Feta PDO is a versatile cheese that can be enjoyed in a variety of dishes. It is commonly used in salads, paired with olives, tomatoes, raw onion, and olive oil. Feta PDO is also delicious when baked, as its sharp flavours mellow, giving way to a richer and more complex taste. It is a key ingredient in Spanakopita, the traditional Greek cheese and spinach pies, and can also be melted in pizzas or pies.
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PDO status
Feta is a soft, white cheese with a salty and tangy taste. It is matured in brine and has irregular holes throughout. It is a popular ingredient in Greek cuisine, often used in salads, melted in spanakopita, pizzas or pies, or crumbled over grilled vegetables.
Feta PDO (Protected Designation of Origin) is a status granted to feta cheese by the European Union. This status protects the name 'Feta' and ensures that only cheese produced in a legally defined geographical area in Greece can be labelled and sold as Feta. The designated regions include Thrace, Macedonia, Epirus, Thessaly, Sterea Hellas, Peloponnese, and the Prefecture of Lesvos.
To be labelled as Feta PDO, the cheese must adhere to specific requirements. It must be made with milk from native breeds of sheep and goats, with a minimum of 6% fat content. The milk can be pasteurised or unpasteurised, but no additives such as colourants, preservatives, or powdered milk are permitted. The cheese must undergo a specific production process, including coagulation, moulding, and straining, followed by dry salting and maturation in brine for at least two months.
The PDO status for Feta helps to preserve the traditional production methods and geographical origins associated with this iconic Greek cheese. It ensures that consumers can trust the authenticity and quality of Feta they purchase, while also promoting and protecting the cultural heritage and reputation of Greek Feta worldwide.
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Frequently asked questions
PDO stands for Protected Designation of Origin. Feta is a traditional Greek cheese that has been granted protection under the European Union (EU) PDO. This means that only cheese made in specific regions of Greece can be labelled as PDO Feta.
PDO Feta cheese is made from the milk of native breeds of sheep and goats. The milk must have a fat content of at least 6% and it is collected seasonally. The cheese is then matured in brine, giving it a salty and tangy taste.
After the milk is coagulated and placed into moulds for straining, it is sliced and covered in coarse-grained salt. This allows microorganisms to develop on the surface, contributing to the flavour of the cheese. The cheese is then matured for at least two months in refrigerated conditions.
