Frederic Melton
Persian feta cheese is a soft and creamy variety of feta, made with sheep's milk. It is often marinated in herbs and spices like dill, parsley, garlic, bay leaf, and peppercorns, and stored in olive oil. Persian feta is known for its buttery taste and is commonly used in appetizers, dips, salads, and spreads. While it shares similarities with Balkan-style feta, there are debates about its authenticity, with some questioning if the term Persian is culturally appropriated.
| Characteristics | Values |
|---|---|
| Texture | Soft, creamy, lush, buttery |
| Taste | Salty, tangy |
| Milk | Sheep, goat, cow, or buffalo |
| Marination | Garlic, bay leaves, peppercorns, fresh thyme, dill, parsley, coriander, cumin, caraway seeds, olive oil |
| Packaging | Brine (saltwater) |
| Calories | 1 ounce = 76 calories |
| Protein | 1 ounce = 5 grams |
| Sodium | 1 ounce = 258 milligrams |
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What You'll Learn
Persian feta is made from sheep's milk
Feta is a white, salty cheese that is traditionally produced in some capacity since the 12th century. It was named after the Italian word "fetta", which means "slice". Feta is commonly associated with Greece, where most of the country's feta is produced in the northern region. Greek feta is characterised by its briny, tangy, and sharp flavour, with a fine texture that makes it ideal for crumbling into salads or sprinkling on cold soups.
Persian feta, on the other hand, is made from sheep's milk. It is softer and creamier than Greek feta and has a buttery taste. Persian feta is considered a "`Balkan-style` feta", and while it may not be as widely recognised as Greek feta, it has gained popularity for its unique flavour and texture. In Australia, Persian feta is often marinated in herbs and spices such as dill, parsley, garlic, bay leaf, and whole peppercorns, and stored in olive oil. This style of feta is not commonly found in Iran, leading some to question whether it is truly Persian.
The process of making feta cheese involves curing it in brine and ageing it for four to six weeks, which enhances its salty and sharp flavour. Feta is typically sold in square blocks packaged in brine or already crumbled without any liquid. It is a versatile cheese that can be used in various dishes, including salads, pasta, and pizza, and can be paired with herbs, walnuts, and flatbread for a traditional Persian culinary experience.
While Persian feta is made from sheep's milk, it is worth noting that feta cheese, in general, can be made from different types of milk, including cow, sheep, or goat. The type of milk used can influence the flavour and texture of the feta, with sheep's milk feta being the more traditional variety.
Persian feta, crafted from sheep's milk, offers a distinct flavour and texture that sets it apart from other varieties of feta cheese. Its creamy and buttery characteristics, along with its softer consistency, make it a popular choice for those seeking a unique culinary experience. Whether enjoyed on its own or paired with herbs and spices, Persian feta adds a touch of richness and decadence to any dish.
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It's softer and creamier than Greek feta
Persian feta cheese is softer and creamier than Greek feta. It is made from sheep's milk, which is the traditional milk used for making feta. It is also known as "Balkan-style" feta.
Greek feta is the variety that you will most frequently see in grocery stores. It is briny, tangy, and sharp, with a fine texture that makes it easy to crumble over salads and soups, or into pasta. Greek feta is also suitable for sprinkling over cold soups and is a staple of the Greek diet.
Persian feta, on the other hand, is softer and has a creamier texture. It is popular because of its lush, buttery taste. It is also suitable for dipping and spreading, as well as for use in salads.
Feta is a very versatile cheese that can be used in many dishes. It is often packaged in a plastic container full of brine, which is essential to keeping it fresh. The brine also has other uses, such as marinating chicken or cooking grains and beans. Feta can also be crumbled and whipped to be used as a spread.
Persian feta is sometimes marinated in herbs and spices such as dill, parsley, garlic, bay leaf, and whole peppercorns, and stored in olive oil. This variety of feta is available in Australia, although some people have questioned whether it is a truly Persian style of feta.
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It's cured in brine to intensify its salty flavour
Persian feta cheese is a delicious variety of feta with a distinctive salty flavour and a creamy texture. The curing process in brine is a crucial step in developing its unique taste and character. Brine curing is a traditional method used to preserve and enhance the flavour of cheeses, and in the case of Persian feta, it plays a pivotal role in intensifying its salty profile.
The brine solution is typically a mixture of water and salt, with optional additions of herbs and spices. The salt concentration in the brine can vary, but it is generally significantly higher than the salt content in table salt. Curing the cheese in this salty solution serves multiple purposes. Firstly, it draws out moisture from the cheese, concentrating its flavours and contributing to a firmer texture. This dehydration process also creates a favourable environment for beneficial bacteria, which further enhances the flavour and extends the cheese's shelf life.
The length of time the cheese spends in the brine can vary depending on the desired result. Longer curing times in the brine result in a more intense salty flavour and a drier texture. This process allows the salt to penetrate deep into the cheese, ensuring that each bite delivers a burst of salty flavour. The brine also serves to inhibit the growth of unwanted bacteria, ensuring the safety and quality of the cheese.
In addition to its functional roles, curing in brine contributes to the distinctive texture and appearance of Persian feta. The brine curing process encourages the formation of a thin, natural rind on the surface of the cheese. This rind not only helps to seal in moisture but also provides a contrast in texture, giving the cheese a slight crumble when bitten into. The brine curing process is a delicate balance, as over-brining can result in an overly salty cheese, while under-brining may not develop the desired flavour intensity.
Cheesemakers carefully monitor the brine's salt concentration, temperature, and curing time to achieve the perfect result. The art of brine curing requires skill and precision, and it is this traditional technique that gives Persian feta its unique identity. The salty flavour intensified by the brine pairs exceptionally well with the creamy, slightly tangy notes of the cheese. This combination makes Persian feta a versatile ingredient, adding a burst of flavour to salads, sandwiches, or any dish that calls for a salty, creamy cheese.
In conclusion, the curing of Persian feta cheese in brine is a crucial step that intensifies its salty flavour and defines its character. Through this traditional process, cheesemakers can transform fresh cheese into a product with a longer shelf life, a unique texture, and a flavour profile that has made Persian feta a beloved ingredient in kitchens around the world.
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It's marinated in herbs, spices, and olive oil
Persian feta cheese is a soft and creamy cheese with a lush buttery taste. It is made with sheep's milk and is softer and creamier than Greek feta. It is also known as "Balkan-style" feta.
Marinating feta cheese in herbs, spices, and olive oil is a popular way to enhance its flavour and make it even creamier. This technique is used in both Persian and Greek feta cheeses. In Persia, a block of feta is often served with flatbread, walnuts, and mixed herbs as part of a dish called sabzi khordan, which translates to "herbs for eating". This dish is meant to be shared and is a beautiful introduction to Persian cuisine.
When marinating feta, a variety of herbs and spices can be used, such as dill, parsley, garlic, bay leaf, thyme, peppercorns, coriander, cumin, and caraway seeds. The cheese is typically soaked in olive oil, which adds to its creamy texture and rich flavour. The olive oil can also be spiced by heating spices in a skillet and then transferring them to a bowl with the oil, adding a pinch of salt, and swirling the spices through. This spiced oil is then poured over the feta, transforming it into a fragrant and delicious treat.
The process of marinating feta in herbs, spices, and olive oil not only enhances the flavour of the cheese but also makes it more versatile. Marinated feta can be used as a spread on bread, as a dip, or as a topping for salads, bruschetta, or other dishes. It adds a burst of flavour to any meal and is a great way to elevate the dining experience.
In addition to marinating, another important aspect of maintaining the quality of Persian feta is proper storage. It is recommended to store feta in brine, which is a salt water solution, as it helps to intensify the flavour, elongate the shelf life, and improve the creamy texture of the cheese.
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It's served with flatbread, walnuts, and herbs
Persian feta is often served with flatbread, walnuts, and herbs. This combination is known as sabzi khordan, which translates to "herbs for eating". Sabzi khordan is a traditional Persian dish that is meant to be shared and is typically eaten with the hands.
To make sabzi khordan, start with a piece of flatbread. Barbari bread is traditional, but lavash or pita can also be used. Spread the flatbread with feta cheese. Whipped feta spreads more easily, but a crumbled block of feta can also be used. Top the feta with something crunchy, such as toasted walnuts, and a handful of mixed herbs. Louisa Shafia, author of The New Persian Kitchen, suggests using fresh herbs rather than dried. Chive blossoms, spring onions, and cherry tomatoes are also popular additions.
Before serving, the feta can be topped with a spiced oil. To make the spiced oil, grind coriander, cumin, and caraway seeds and heat them in a skillet for about 2 minutes, or until they release their aroma. Transfer the spices to a bowl and add olive oil and a pinch of salt. Swirl the spices in the oil and let steep for a few minutes before pouring the mixture over the feta.
Persian feta is soft and creamy with a buttery taste. It is typically made with sheep's milk, although cow's milk or goat's milk may also be used. The cheese is cured in a brine, which helps to preserve its freshness and intensify its flavour.
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Frequently asked questions
Persian feta cheese is a soft, creamy, and buttery variety of feta cheese. It is made with sheep's milk and is often marinated in herbs and spices like dill, parsley, garlic, bay leaf, and whole peppercorns, and stored in olive oil.
Feta is a salty and tangy cheese with a creamy and crumbly texture. It is traditionally made with sheep's milk, although sometimes goat's milk or cow's milk is blended in. Feta is cured in a brine and aged for four to six weeks, intensifying its salty and sharp flavor.
Greek feta cheese is the most frequently seen variety of feta and has a strong, tangy, and lemony flavor. It is usually rich and creamy, but versions with more goat's milk tend to be more crumbly. Persian feta, on the other hand, is softer and creamier than Greek feta.
Persian feta cheese is often served as part of a sabzi khordan, which translates to "herbs for eating." It is a traditional Persian dish where a block of feta is slathered on flatbread, along with something crunchy like toasted walnuts and a handful of mixed herbs.
