Frederic Melton
Feta is a soft, crumbly, and salty white cheese produced all over Greece from sheep's or goat's milk. It is cured in a salty brine, which gives it a tangy flavour and a slightly grainy texture. Feta is traditionally made from sheep's milk, with a small amount of goat's milk sometimes blended in. The inclusion of sheep's milk is what gives feta its distinct flavour and texture. The texture of feta varies from soft to semi-hard, depending on the type of milk used and the region it is made in.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, creamy, slightly grainy, soft to semi-hard |
| Flavour | Salty, tangy, lemony, mildly sour, slightly sweet, spicy |
| Colour | Creamy white |
| Type of milk used | Sheep, goat, cow |
| Storage | Refrigerated, stored in brine |
Explore related products
What You'll Learn
Feta is a soft, crumbly cheese
The texture of feta can vary depending on the type of milk used and the region in which it is produced. For example, feta made with more goat's milk tends to be more crumbly, while feta made with cow's milk has a milder taste and a springy texture. Traditional Greek feta, made with at least 70% sheep's milk and up to 30% goat's milk, has a dry and crumbly texture. On the other hand, Danish feta, produced using a faster process, has a smoother, creamier, and closed texture.
The distinct texture of feta makes it a versatile ingredient in the kitchen. It crumbles easily, making it a good choice for salads and as an alternative to shredded mozzarella on pizzas and flatbreads. Feta also softens in hot dishes but does not fully melt, adding texture and flavour to baked casseroles, savory pastries, and stews. It pairs well with a variety of ingredients, including fresh fruits and vegetables, olive oil, and herbs.
Feta is a popular cheese with a long history, dating back to ancient times in the Eastern Mediterranean. It has become a staple in culinary cultures across the globe, with many countries now producing their own versions. However, according to EU regulations, only cheese produced in the traditional way in mainland Greece and the Lesbos Prefecture can be called feta.
Feta Cheese: Which Brand is the Best?
You may want to see also
It's made from sheep, goat, or cow's milk
Feta cheese is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. The inclusion of sheep's milk is what gives feta its distinct flavour and texture. The exact proportions may vary, but traditional feta is classified as having between 45% and 60% sheep's milk, with a maximum of 30% goat's milk.
Feta made with sheep's milk tends to be rich and creamy, while the addition of goat's milk makes the cheese tangier and crumbly. This combination of sheep's and goat's milk creates a unique blend of flavours that is both tangy and slightly sweet, with a crumbly yet creamy consistency.
Less traditionally, feta-style cheese can be made with cow's milk or a blend of cow's and goat's milk. These versions may have a milder taste compared to traditional feta. Cow's milk feta tends to be less creamy and more crumbly in texture. It is also more accessible in certain regions, particularly in the United States, as high-quality cow's milk is more readily available in supermarkets.
The process of ageing feta in brine also contributes to its flavour and texture. Feta is typically aged in a 7% salt-water solution for several weeks at room temperature and a further minimum of 2 months in a refrigerated, high-humidity environment. This ageing process enhances the flavour and helps create the characteristic crumbly texture of feta cheese.
Feta Cheese: How Fatty Is It?
You may want to see also
Brining impacts texture and flavour
Feta cheese is a soft, white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is characterised by its tangy, salty taste and crumbly texture. The process of brining plays a crucial role in developing these characteristics of feta cheese.
Brining is a preservation technique that involves submerging feta cheese in a salt solution. The salt solution draws moisture from the cheese, reducing excess moisture and concentrating its proteins and flavours. This process also inhibits the growth of harmful bacteria, ensuring the cheese stays fresh and safe.
The salt in the brine interacts with casein, the main protein in cheese. This interaction strengthens the protein network, with salt unfolding some proteins and allowing them to form tighter bonds. These bonds give feta cheese its signature firm yet crumbly structure. Additionally, the brine helps regulate calcium levels in the cheese. Calcium ions are partially exchanged with sodium ions from the brine, resulting in a slight softening of the cheese while maintaining its structural integrity.
The brining time can vary depending on the desired saltiness of the feta cheese. For a mild brine flavour, brining for 8-12 hours is sufficient, while a saltier brine can be achieved by extending the brining process up to 24 hours. The type of salt used also makes a difference; coarse sea salt is preferred for its larger crystals and slower dissolution rate.
Brining is an essential step in the production of feta cheese, contributing to its distinct flavour, texture, and extended shelf life. Without brining, feta may lose its characteristic taste and texture over time.
Is Treasure Cave Feta Cheese Safe?
You may want to see also
Explore related products
Feta has a tangy, salty taste
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, with small or no holes, and no skin. Its flavour is tangy and salty, ranging from mild to sharp.
Feta is cured in a salty brine, which gives it its distinctive salty taste. The longer the cheese is cured in brine, the saltier and sharper the flavour becomes. The cheese is also dry-salted before being matured in brine, which further enhances its flavour and texture.
The inclusion of sheep's milk is what gives feta its distinct flavour and texture. The combination of sheep's and goat's milk creates a unique blend of flavours that is both tangy and slightly sweet, with a crumbly yet creamy consistency. The tangy flavour comes from the lactic acid bacteria used to ferment the milk.
Feta is often sold in blocks or chunks in brine, which helps to keep it fresh and full-bodied. It has a crumbly texture, which makes it a good choice for sprinkling on salads, sandwiches, roasted vegetables, and pizzas. It can also be used in cooked dishes, where it softens but retains its shape without fully melting, adding texture as well as flavour.
Feta is a versatile cheese that can be used in a variety of dishes, both cooked and fresh. Its bold, tangy, salty flavour can elevate the taste of any dish.
The Perfect Feta Slice: Tips and Tricks
You may want to see also
It's a versatile ingredient
Feta is a versatile ingredient that can be used in a variety of dishes, both cooked and fresh. Its tangy, salty flavour and crumbly, creamy texture make it a great addition to many recipes. Here are some ways in which feta can be used:
Salads
Feta is commonly used in salads, such as the Greek salad, and pairs well with fresh ingredients like watermelon, tomatoes, grapes, and red bell peppers. Its crumbly texture makes it easy to sprinkle over the salad, adding a tangy and salty kick.
Sandwiches
Feta can be a tasty addition to sandwiches, especially when combined with fresh ingredients like tomatoes and lettuce. It can also be used in toasted sandwiches, adding a nice melt-in-your-mouth texture.
Pizzas and Flatbreads
Feta is a great alternative to shredded mozzarella on pizzas and flatbreads. Its crumbly texture makes it easy to sprinkle over the dough, and its tangy flavour adds a unique twist.
Cooked Dishes
Feta can be used in a variety of cooked dishes, such as casseroles, savory pastries, and stews. It softens in hot dishes but doesn't fully melt, adding a nice textural element to the dish. It's commonly used in Greek dishes like spanakopita ("spinach pie") and tyropita ("cheese pie").
Appetizers
Feta can be served as part of an appetizer plate, along with slices of crusty baguette, olives, and sliced meats. It can also be blended into a dip with lemon juice and oil. Bringing it to room temperature before serving enhances its flavour.
Pastas
Feta can be crumbled into pasta dishes, adding a salty and tangy flavour. It can also be used in stuffed pasta dishes, providing a creamy and tangy centre.
Snacks
Marinated feta, often flavoured with herbs, spices, or lemon zest, can be a delicious snack straight out of the tub. It can also be enjoyed as a quick appetizer or added to an antipasto plate.
The versatility of feta cheese extends beyond these suggestions, as it can be used in quiches, omelettes, and even grilled on sandwiches or as a side. Its unique texture and flavour profile make it a valuable ingredient in any kitchen.
Dehydrating Feta Cheese: A Step-by-Step Guide
You may want to see also
Frequently asked questions
Feta cheese is a soft, crumbly, and slightly grainy cheese. It is cured in a salty brine, which gives it a tangy and salty flavour.
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk. The inclusion of sheep's milk gives feta its distinct texture and flavour. Feta made with cow's milk tends to be less tangy and have a milder taste.
Feta cheese is a soft cheese that becomes firmer and more salty as it ages. It dries out and sours quickly if not stored properly. It is best to keep it submerged in brine to maintain freshness and prevent it from drying out.
