The Real Feta Cheese: A Simple Milk And Rennet Recipe

Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and tangy, with a slightly grainy texture. Feta is a popular ingredient in Greek cuisine, used in salads, pastries, and sandwiches. While similar cheeses are produced in other countries, the term feta is protected in the European Union and can only be used for cheeses produced in specific regions of Greece with designated percentages of sheep's and goat's milk.

Explore related products

Kryssos Traditional Feta Cheese, 8 oz

$5.49

Athenos Traditional Reduced Fat Crumbled Feta Cheese (5 oz Tub)

$2.84

365 Everyday Value, Feta Cheese Crumbles, 6 oz

$4.79

Aphrodite Barrel Aged Greek Feta, 6.3 Oz

$7.99

365 Everyday Value, Feta Cheese Block, 1 lb

$7.99

KOURELLAS Organic Sheep Milk Feta, 5.3 OZ

$7.99

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

Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goats' milk. It is soft, crumbly, and tangy, with a slightly grainy texture. It is formed into large blocks and aged in brine, giving it a salty flavour. Feta is used in salads, pastries, sandwiches, omelettes, and many other dishes.

Feta is traditionally made with sheep's milk, which naturally contains twice the fat of cow's milk. However, modern standards allow producers to blend sheep's milk with up to 30% goat's milk. The cheese is made by adding rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of the two. Once the milk thickens, the curd is separated, pressed into moulds, and drained of excess whey. It is then cut into smaller blocks (as "feta" means "sliced" in Greek), salted, and dried for two days before being submerged in brine to age for one week to several months.

Feta has been produced in Greece for centuries, and it is a staple in many Greek dishes. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, such as grilled or baked. Due to the high demand for feta in Greece and restrictions on unpasteurized milk, it is difficult to find authentic feta outside of Greece.

Outside of the European Union, the name "feta" is often used generically for similar cheeses made with cow's milk or other milk blends. For example, in the United States, most cheese sold as "feta" is made from cow's milk. However, these cheeses do not have the same sharp bite as traditional feta made with sheep's milk or a blend of sheep and goat's milk.

It is a soft, crumbly, brined cheese from Greece

Feta is a soft, crumbly, brined cheese from Greece. It is made from sheep's milk or a mixture of sheep's and goat's milk. The cheese is formed into large blocks and aged in brine, giving it a tangy and salty flavour. Feta is a popular ingredient in Greek cuisine and is used in salads, pastries, and other dishes.

The production of feta cheese in Greece follows traditional methods. The process starts with the addition of rennet and casein to pasteurized or raw sheep's milk, goat's milk, or a blend of both. Once the milk thickens, the curd is separated, pressed into moulds, and drained of excess whey. The feta is then cut into smaller blocks, salted, and dried before being submerged in brine to age.

Authentic feta cheese is protected by a designation of origin status, ensuring that only cheese produced in specific regions of Greece, such as Macedonia, Thessalia, and Mainland Greece, can be labelled as feta. This protection was granted by the European Union in 2002, recognising the geographical and cultural significance of feta in Greece.

Outside of Greece, similar white brined cheeses are produced in other parts of the world, including the Balkans, around the Black Sea, and in Western Asia. However, due to EU regulations, these cheeses cannot be labelled as "feta". In the United States, for example, cheesemakers produce a "feta-style" cheese using cow's milk, but it differs in taste and quality from authentic Greek feta.

The unique flavour of Greek feta is influenced by the diet of the sheep, as the milk can take on the flavours of the plants and herbs they graze on. This geographical factor was one of the reasons why the EU court ruled that Greece "owns" feta cheese. The protected designation ensures that only cheese produced in Greece, following traditional methods and specifications, can bear the name feta.

Feta is salty and tangy, with a grainy texture

Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and grainy, with a tangy and salty flavour.

The salty taste of feta comes from the brine, a solution of water and salt, in which the cheese is aged. The longer the cheese is aged in brine, the saltier it becomes. Feta has a high sodium content, with over 400 mg of sodium per 100 calories, so it should be consumed in moderation by those on a salt-restricted diet.

The tangy flavour of feta is influenced by the diet of the sheep, as the flavours of the food they eat can effectively season their milk. This is one reason why the EU court ruled that Greece "owns" feta cheese, as the geographical factors unique to the country affect the diets of the livestock.

Feta's grainy texture is due to the cheese being formed into large blocks and aged in brine, which gives it a slightly grainy and crumbly consistency. This texture makes it a good choice for sprinkling on salads, appetizers, and roasted vegetables, as it adds a pleasant mouthfeel and flavour to the dish. It also softens in hot dishes without fully melting, making it a versatile ingredient in casseroles, pastries, and stews.

Explore related products

Organic Valley Greek Style Organic Feta Cheese Block

$5.49

Athenos Traditional Crumbled Feta Cheese (4 oz Tub)

$2.84

KOURELLAS Organic Barrel Aged Feta, 5.3 OZ

$8.99

Athenos Chunk Traditional Feta Cheese (8 oz Tub)

$6.99

Authentic Traditional Greek Roussas Feta Cheese - PDO Certified, Made with Sheep and Goat's Milk, 4.4 lbs

$86.75

Athenos Crumbled Traditional Feta Cheese (6 oz Tub)

$5.99

It is used in salads, pastries, sandwiches, and omelettes

Feta is a very versatile cheese and can be used in a variety of dishes, including salads, pastries, sandwiches, and omelettes.

Salads

Feta is a popular choice for salads, such as a Greek salad. Its crumbly texture and tangy flavour pair well with other typical salad ingredients, like vegetables, olives, and crusty bread. It can also be tossed with olive oil, herbs, and lemon juice to make a dip or blended into a dip with olive oil.

Pastries

Feta is a key ingredient in several Greek phyllo-based pastries, such as spanakopita (spinach pie) and tyropita (cheese pie). It is also used in other baked dishes like casseroles, pies (such as quiche), and stews, where it adds flavour and texture without fully melting.

Sandwiches

Feta can be a tasty addition to sandwiches, adding a tangy, salty kick. It is often served grilled in sandwiches, providing a nice contrast of textures and flavours.

Omelettes

Feta is a great cheese to use in omelettes as it adds a creamy, tangy flavour and a soft, crumbly texture.

Feta is a popular cheese in Greece, and its versatility means it can be incorporated into nearly every Greek meal. However, due to high demand and restrictions on unpasteurized milk, it can be difficult to find authentic feta outside of Greece.

Feta is a protected designation of origin product in the EU

Feta is a soft, crumbly, brined cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is a Greek cheese with a tangy and salty flavour, ranging from mild to sharp. Feta is used in Greek salads, pastries, and pies, and is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be grilled or served cooked in sandwiches, omelettes, casseroles, and many other dishes.

Feta has been a Protected Designation of Origin (PDO) product within the European Union (EU) since 2002. EU legislation and similar legislation in 25 other countries limit the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. These are made from sheep's milk or a mixture of sheep's milk and up to 30% goat's milk from the same area. The EU PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH range of 4.4 to 4.6.

The PDO indication identifies a product originating from a specific region or area whose quality or characteristics are mainly due to the particular geographical environment and its inherent natural and human factors. The production of Feta PDO follows strict European quality and safety specifications, and the cheese is certified as such by ELGO-DEMETER, the competent controlling authority. This certification ensures that the product complies with internationally recognised standards and protocols for food safety and quality, guaranteeing consumers a safe, high-quality product.

The protection of the term "feta" as a PDO product has been a long-standing process. Greece first requested the registration of feta as a designation of origin in the EU in 1994, which was initially approved in 1996. However, this decision was appealed by Denmark, France, and Germany, and the approval was annulled as the Commission did not sufficiently evaluate whether "feta" had become a generic term. After a reevaluation, the European Commission registered feta as a PDO in 2002.

The protection of feta as a PDO product has had implications for cheese producers outside of Greece. The European Commission gave other nations five years to find a new name for their feta cheese or stop production. For example, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina, and British cheese "Yorkshire Feta" was renamed to "Fine Fettle Yorkshire". When describing imitation feta, names such as "salad cheese" or "Greek-style cheese" are used.

Frequently asked questions