Feta Cheese: Its Origins, Types, And Uses

Feta is a popular Greek cheese with a tangy, salty flavour and a crumbly texture. It is traditionally made with sheep's milk or a mixture of sheep's and goat's milk, although some modern varieties are made with cow's milk. Feta is a versatile ingredient used in salads, sandwiches, and cooked dishes, and is known for its health benefits, including its high calcium and protein content.

Feta is a Greek cheese

Feta is so popular in Greece that very little is exported, and it is difficult to find authentic feta outside of the country. The term 'feta' has been used since the 17th century, when Greece was under Venetian influence, and comes from the Italian word for 'slice'.

Feta is a white cheese, matured in brine, with a soft, compact, and springy texture. It is easy to slice, cube, or crumble, and is often used in salads, sandwiches, and cooked dishes. It is a good source of calcium, protein, and vitamin B12, and is considered to have anti-inflammatory properties and potential digestive benefits.

The process of making feta is simple: the milk is cooled to 95 °F, rennet is added, and the mixture is left to coagulate. Once the curds have formed, they are chopped, and the whey is drained. The curds are then salted and placed in special molds for several days before being brined. The cheese can be left in brine for anywhere from two months to a year, with the final flavour influenced by the type of brining mold used.

While feta is now produced in many countries, including Denmark, Australia, and the United States, Greek feta stands out for its vibrant, buttery, and creamy mouthfeel, and its sharp, tangy flavour.

It's made from sheep and/or goat's milk

Feta is a soft, crumbly, tangy cheese with a salty flavour. It is cured in brine and originates from Greece, where it is made from sheep's milk or a combination of sheep's and goat's milk.

In Greece, traditional production methods for feta begin with the addition of rennet and casein to pasteurised 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. The cheesemakers then cut the feta into smaller blocks, dry and salt them for two days before submerging them in brine, where they age for one week to several months.

The inclusion of sheep's milk is what gives feta its distinct flavour and texture. The more goat's milk used in the mixture, the springier and crumblier the texture. Feta made with a blend of sheep's and goat's milk has a unique blend of flavours that are both tangy and slightly sweet, with a crumbly yet creamy consistency.

Feta is so popular in Greece that very little is exported. In the US, for example, most feta is produced using cow's milk, which can make the flavour milder in comparison to traditional feta.

It's salty and tangy

Feta is a soft, crumbly, brined cheese with a salty and tangy flavour. It is cured in a salty brine, which gives it its distinctive taste. The longer feta is cured, the sharper and saltier it becomes.

Feta is traditionally made in Greece with sheep's milk, or a mixture of sheep's and goat's milk. In Greece, feta is cured in a salty brine and, as it ages, the cheese becomes firmer. The curing process also gives feta its creamy white colour and crumbly texture.

Feta is lower in fat and calories than other aged cheeses, such as cheddar or parmesan, and it has more calcium and B vitamins than soft cheeses like ricotta or cottage cheese. However, due to the brine, feta has a high sodium content and should be consumed in moderation.

The salty and tangy flavour of feta makes it a popular choice for salads, sandwiches, and pasta dishes. It is a versatile ingredient that can be used in both cooked and uncooked dishes. When used in uncooked dishes, such as appetizers, it is recommended to let the cheese come to room temperature to get the best flavour. Feta can also be crumbled over salads, added to pizzas and flatbreads, or sprinkled on roasted vegetables.

Feta is a popular cheese that has been enjoyed for centuries. Its unique flavour and texture make it a favourite in Greek cuisine, with nearly every Greek meal incorporating feta in some manner.

It's crumbly

Feta is a soft, crumbly cheese. Its texture is described as dry, crumbly, and open. The crumbly texture is a result of the cheese's production process, which involves cutting the curd into cubes and allowing whey (a watery liquid) to come out, leaving the curd more concentrated.

Feta's crumbly texture makes it a good choice for sprinkling or crumbling over salads, pasta, and pizzas. It can also be used as an alternative to shredded mozzarella, adding texture and flavour to dishes like baked casseroles, savory pastries, and stews.

The crumbly nature of feta also means it dries out quickly if not stored properly. To maintain its freshness, feta should be stored in the refrigerator, either submerged in brine or in an airtight container.

The amount of goat's milk in feta also affects its texture. Greek feta, which is traditionally made with sheep's milk and up to 30% goat's milk, has a crumbly texture. The more goat's milk used, the springier and crumblier the feta becomes.

It's cured in brine

Feta is a white cheese that is cured in brine. The brine is what gives feta its salty flavour and crumbly texture. Feta is typically cured in brine for between two and twelve months, although it can be left for as little as one week or up to several months. The longer the cheese is left in the brine, the sharper and saltier its flavour will be.

Feta is usually sold in blocks or chunks in brine, which enhances its flavour and texture. It is important to store feta in the refrigerator to maintain its freshness and prevent it from drying out. Feta will remain fresh for several months if it is kept continually submerged in brine.

Feta is traditionally made with unpasteurised sheep's milk or a mixture of sheep's and goat's milk. However, many producers now use pasteurised milk due to the complicated process of distributing and exporting unpasteurised milk products. The micro-organisms killed during pasteurisation are necessary to give feta its signature acidity, so a starter culture must be added to the milk before cheesemaking can begin.

The cheesemaking process for feta is simple: the milk is cooled to 95°F, rennet is added, and the mixture is left to coagulate. Once the curds have formed, they are chopped, and the whey is drained. The curds are then salted and placed in special moulds, which are brined. These moulds play a significant role in the final flavour the cheese will acquire; feta brined in wooden barrels will taste different from feta brined in metal.

Frequently asked questions