Frederic Melton
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk. The exact proportions may vary, but the inclusion of sheep's milk is what gives feta cheese its distinct flavour and texture. Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as feta contains at least 70% sheep's milk and no more than 30% goat's milk.
| Characteristics | Values |
|---|---|
| Milk | Sheep's milk or a mixture of sheep's and goat's milk |
| Proportions | At least 70% sheep's milk and no more than 30% goat's milk |
| Texture | Rich and creamy |
| Taste | Tangy and salty, ranging from mild to sharp |
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What You'll Learn
- Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk
- Feta made in the EU must contain at least 70% sheep's milk
- Feta made outside the EU may contain cow's milk
- Feta is made by separating and curing curds from milk using bacteria and enzymes
- The milk used is typically fermented using lactic acid bacteria, which gives feta its characteristic tanginess
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk
Sheep's milk is known for its rich and creamy texture, adding a luxurious mouthfeel to feta cheese. The milk used is typically fermented using lactic acid bacteria, which gives feta cheese its characteristic tanginess. The cheese is then aged in brine, which further enhances its flavour and helps create its crumbly texture.
Feta cheese has a rich and tangy flavour that adds a unique dimension to dishes. It has a slightly salty taste, though the intensity of the saltiness can vary depending on the brand and type of feta cheese. The texture of feta cheese is also distinct, with a crumbly and slightly grainy consistency.
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Feta made in the EU must contain at least 70% sheep's milk
Feta cheese is a Greek brined white cheese with a tangy and salty flavour and a crumbly, slightly grainy texture. It is made by separating and curing curds from milk using bacteria and enzymes.
Traditional feta is made from sheep's milk or a mixture of sheep's and goat's milk. The exact proportions may vary, but the inclusion of sheep's milk is what gives feta its distinct flavour and texture. Feta made and sold in the European Union (EU) must contain at least 70% sheep's milk and no more than 30% goat's milk. This is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as 'feta' adheres to these standards.
It is worth noting that some manufacturers produce feta using cow's milk or a combination of cow's milk and goat's milk. These versions may have a milder taste compared to traditional feta cheese.
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Feta made outside the EU may contain cow's milk
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk. The exact proportions may vary, but the inclusion of sheep's milk is what gives feta its distinct flavour and texture. Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. However, feta produced outside the EU may also contain cow's milk. These versions may have a milder taste compared to traditional feta cheese.
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Feta is made by separating and curing curds from milk using bacteria and enzymes
Sheep's milk is known for its rich and creamy texture, adding a luxurious mouthfeel to feta cheese. The milk used is typically fermented using lactic acid bacteria, which gives feta its characteristic tanginess. The cheese is then aged in brine, which further enhances its flavour and helps create its crumbly texture.
Feta made and sold in the European Union (EU) is listed under the Protected Designation of Origin (PDO) indication, which ensures that any product listed as "feta" contains at least 70% sheep's milk and no more than 30% goat's milk. However, feta produced outside the EU may also contain cow's milk.
It is worth noting that some manufacturers produce feta cheese using cow's milk or a combination of cow's milk and goat's milk. These versions may have a milder taste compared to traditional feta cheese.
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The milk used is typically fermented using lactic acid bacteria, which gives feta its characteristic tanginess
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk. The exact proportions may vary, but the inclusion of sheep's milk is what gives feta its distinct flavour and texture. The milk used is typically fermented using lactic acid bacteria, which gives feta its characteristic tanginess.
The process of fermentation involves the use of bacteria and enzymes to separate and cure curds from the milk. This is what gives feta its unique flavour and texture. The specific type of bacteria used in the fermentation process is lactic acid bacteria, which is known for its ability to produce lactic acid as a byproduct of metabolism. This lactic acid helps to lower the pH of the milk, creating an acidic environment that is inhospitable to harmful bacteria and promoting the growth of beneficial bacteria.
The fermentation process also contributes to the development of feta's crumbly and slightly grainy texture. During fermentation, the bacteria break down the milk sugars into lactic acid, which not only adds to the tangy flavour but also affects the texture of the cheese. The acid causes the milk proteins to coagulate and form curds, which are then separated from the whey. These curds are then further processed and aged to create the final product.
The ageing process is another crucial step in the production of feta cheese. After fermentation, the cheese is typically aged in brine, which is a solution of salt and water. This ageing process further enhances the flavour and texture of the cheese. The salt in the brine helps to preserve the cheese and also contributes to its salty taste. The length of time the cheese is aged can vary, resulting in different intensities of flavour and texture.
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Frequently asked questions
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk.
Feta cheese can contain up to 30% goat's milk.
Traditional feta cheese has a crumbly and slightly grainy texture.
