Randy Chandler
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. The cheese is cured in a salty brine solution, which adds a salty flavour to the sharp tang of goat’s or sheep’s milk. The brine solution is a 7% salt-in-water mixture that is used to preserve the cheese. Feta is a soft, crumbly cheese with a slightly grainy texture and tangy flavour.
| Characteristics | Values |
|---|---|
| Type of liquid | Brine (a 7% salt in water solution) |
| Purpose | To preserve the cheese, add a salty flavour, and create a crumbly texture |
| Storage | Feta should be continually submerged in brine to remain fresh for several months |
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What You'll Learn
Feta is cured in brine, a salty solution
Feta cheese is cured in brine, a salty solution. The practice of preserving cheese in brine dates back to at least the 2nd century BC, as described by Cato the Elder in 'De Agri Cultura'. Feta itself was first recorded in the 11th century by Psellos, and its production and storage in brine were mentioned in the 15th century by Pietro Casola.
Brine is a solution of salt and water, with a typical concentration of 7% salt used in the curing of feta. This process of curing or pickling the cheese in brine adds a salty flavour to the sharp tang of the cheese, which is usually made from sheep's milk or a combination of sheep's and goat's milk. The salty brine also contributes to the crumbly texture that feta is known for.
The length of time spent curing in brine affects the flavour and texture of the cheese. Feta that is left to cure for longer will have a sharper, saltier flavour and a firmer texture. The cheese is typically cured at room temperature for several weeks and then refrigerated for a minimum of two months. This curing process can be done in wooden barrels or metal vessels, with the traditional barrel method imparting a unique flavour to the cheese.
After the initial curing process, feta is often packaged with some brine to preserve its freshness. This brine solution helps prevent the cheese from drying out and can keep it fresh for several months. The brine also ensures that the cheese remains submerged, as exposure to air will cause it to dry out and sour quickly.
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The cheese is stored and shipped in brine
Feta cheese is a popular Greek cheese with a tangy flavour and a crumbly texture. It is made from sheep's milk or a mixture of sheep's and goat's milk. The cheese is cured in a salty brine solution, which gives it its distinctive salty taste.
The practice of preserving cheese in brine is ancient, with the first unambiguous documentation appearing in Cato the Elder's De Agri Cultura in the 2nd century BC. Feta itself was produced by Cretans and recorded by Psellos in the 11th century under the name "prósphatos", which means "recent" or "fresh" in Greek. In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the marketing of feta and its storage in brine.
Feta cheese is aged in brine for several weeks at room temperature, followed by a minimum of 2 months in a refrigerated, high-humidity environment. This process can be done in wooden barrels or metal vessels, with the more traditional barrel ageing said to impart a unique flavour. The brine solution is typically made with 7% salt in water.
After ageing, the containers of feta are shipped to supermarkets, where the cheese is cut and sold directly from the container. Alternatively, blocks of standardised weight are packaged in sealed plastic cups with some brine. It is important to keep feta cheese submerged in brine to maintain its freshness; otherwise, it dries out and sours quickly.
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Brine is a liquid bath, preserving the cheese
Feta cheese is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine, which gives it a tangy and salty flavour.
Brine is a liquid bath that preserves the cheese. It is a solution of 7% salt in water. Feta is cured in brine, which is why it is known as a pickled cheese. The longer it is stored in brine, the sharper and saltier its flavour becomes. The cheese also becomes firmer over time. Feta can be stored in a liquid bath of brine, water, or milk, and this will keep it fresh for several months. If it is not stored in brine, it will dry out and sour quickly.
The practice of preserving cheese in brine is ancient. The first unambiguous documentation of this practice appears in Cato the Elder's De Agri Cultura in the 2nd century BC. However, the practice was likely much older. Feta itself was produced by Cretans and was recorded by Psellos in the 11th century under the name prósphatos, which means "recent, fresh" in Greek. In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the marketing of feta and its storage in brine.
Today, feta is produced in many parts of the world, including the United States, Denmark, France, Germany, Italy, and the United Kingdom. However, the best versions adhere to the original ingredients. Exported feta is usually pasteurized, but in Greece, the cheese is still made in the traditional manner by mountain farmers.
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Feta is packaged with some brine to keep it fresh
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine, which gives it a tangy, salty, and slightly sour flavour.
Feta is a versatile cheese that can be used in a wide variety of dishes. It is commonly used in Greek dishes such as spanakopita, a savoury pie made with spinach and wrapped in phyllo pastry, and in Greek salads. It is also used in pastries, notably the phyllo-based Greek dishes spanakopita and tyropita, a "cheese pie". Feta is also often served with olive oil or olives and sprinkled with aromatic herbs such as oregano. It can be served cooked, grilled, or as part of a sandwich or omelette.
Feta has been enjoyed for centuries and is considered the national cheese of Greece. It is now made in many parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States.
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The cheese is also sold without brine, pre-crumbled
Feta cheese is a popular variety of cheese that has been enjoyed for centuries. It is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. Feta is formed into large blocks and aged in brine, which gives it a tangy and salty flavour. The cheese is sold in supermarkets in a few different ways. One common way is for the cheese to be cut and sold directly from the container. Alternatively, standardised blocks are packaged in sealed plastic cups with some brine.
Feta cheese is also sold without brine, pre-crumbled. This variety is usually packaged in airtight containers without brine and with or without added seasonings. The pre-crumbled variety is convenient for consumers as it can be easily sprinkled on salads or used in cooking. It is also a good option for those who are following a gluten-free diet or have gluten intolerance. The pre-crumbled variety can also be frozen for a few months without a significant loss in quality.
Feta is a versatile cheese that can be used in a wide variety of dishes. It is often used in Greek dishes such as spanakopita (a savoury pie of spinach and feta wrapped in phyllo pastry) and tyropita (a cheese pie). It is also commonly added to salads, sandwiches, omelettes, and pastries. Feta can be served cooked or uncooked, and it softens in hot dishes but never fully melts, making it a great ingredient for casseroles, pastries, and stews.
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Frequently asked questions
The liquid that feta cheese comes in is brine, a solution of 7% salt in water.
Feta cheese is stored in brine to preserve it. The practice of storing cheese in brine dates back to at least the 2nd century BC.
Feta cheese can be stored in brine for several months. If it is not stored in brine, it dries out and sours quickly.
The brine gives feta cheese a salty flavour, enhancing the sharp tang of the goat's or sheep's milk.
