Kamil Perry
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. In the EU, feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, in the US and other countries, feta may be made from cow's milk or a combination of other types of milk.
| Characteristics | Values |
|---|---|
| Country of origin | Greece |
| Main ingredient | Sheep's milk |
| Other ingredients | Goat's milk, cow's milk |
| Texture | Soft, crumbly, slightly grainy |
| Rind | No |
| Colour | White |
| Flavour | Tangy, salty |
| Curing process | Brine |
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What You'll Learn
- Feta is made from sheep's milk or a mixture of sheep and goat's milk
- In the EU, feta is made from sheep's milk or a combination of sheep's milk and up to 30% goat's milk
- Feta produced outside the EU may be made from cow's milk or a combination of milks
- Feta is a white cheese matured in brine
- Feta is soft, compact, and springy, easy to slice, cube, or crumble
Feta is made from sheep's milk or a mixture of sheep and goat's milk
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk. In the EU, feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, in the US and other countries outside the EU, feta may be made from cow's milk or a combination of other types of milk.
Feta is a white cheese with a soft, crumbly, and slightly grainy texture. It is formed into large blocks and aged in brine, giving it a tangy and salty flavour. Feta is a staple in Greek cuisine and is often used in salads, pastries, and sandwiches. It is also served as a table cheese or as part of a cheese platter.
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In the EU, feta is made from sheep's milk or a combination of sheep's milk and up to 30% goat's milk
Feta is a Greek brined white cheese made from sheep's milk or a combination of sheep's milk and goat's milk. In the EU, feta is made from sheep's milk or a combination of sheep's milk and goat's milk up to 30% goat's milk. However, feta produced outside the EU may also contain cow's milk.
Feta is a soft, crumbly cheese with a slightly grainy texture. It is formed into large blocks and aged in brine, giving it a tangy and salty flavour. Feta is a staple in Greek cuisine and the Mediterranean diet, often served in salads, on sandwiches, or as a table cheese.
Feta is made by separating and curing curds from milk using bacteria and enzymes. The process begins by adding lactic acid bacteria to milk to sour it and initiate fermentation. Rennet enzymes are then added to separate the solid milk curds from the whey, a liquid protein that is a byproduct of cheese production. Once the curds are completely separated, they are cut into small blocks and placed into similarly shaped moulds.
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Feta produced outside the EU may be made from cow's milk or a combination of milks
Feta is a Greek cheese made from sheep's milk or a mixture of sheep's milk and goat's milk. However, feta produced outside the EU may be made from cow's milk or a combination of milks. This is because the EU has granted Greek feta PDO status, meaning that only feta produced in Greece can be labelled as 'feta'. Feta is a white cheese with a soft, crumbly texture and a tangy, salty flavour. It is cured in brine, which gives it its distinctive taste. Feta is a popular ingredient in Greek salads and pastries, such as spanakopita and tyropita. It is also enjoyed on its own, often served with olive oil or olives and sprinkled with herbs such as oregano.
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Feta is a white cheese matured in brine
Feta is made by separating and curing curds from milk using bacteria and enzymes. The milk is soured by adding lactic acid bacteria, which initiates fermentation. Rennet enzymes are then added to separate the solid milk curds from the whey. The curds are cut into small blocks and placed into similarly shaped moulds.
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Feta is soft, compact, and springy, easy to slice, cube, or crumble
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. In the EU, traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk. However, feta produced outside the EU, such as in the US, may also contain cow's milk or a combination of other types of milk.
Feta is soft, compact, and springy, with a slightly grainy texture. It is formed into large blocks and aged in brine. Its tangy and salty flavour ranges from mild to sharp. Feta is easy to slice, cube, or crumble, and is often used in salads, pastries, or served alone as a table cheese. Its creamy mouthfeel and nutty smell are due to the brine curing process it undergoes.
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Frequently asked questions
Feta cheese is made from sheep's milk or a mixture of sheep's milk and goat's milk. In the EU, goat's milk cannot exceed 30% of the overall mass. However, feta produced outside the EU may also contain cow's milk.
No, feta cheese can be made from a mixture of sheep's milk and goat's milk. In the EU, goat's milk cannot exceed 30% of the overall mass.
Yes, feta cheese produced outside the EU may also contain cow's milk.
Feta cheese is made by adding lactic acid bacteria to milk to sour it and initiate fermentation. Rennet enzymes are then added to separate the solid milk curds from the whey. The curds are then cut into small blocks and placed into similarly shaped moulds.
Feta cheese has a tangy and salty flavour, likely due to the brine curing process it undergoes. It is also described as having a nutty smell and a creamy mouthfeel.
