Frederic Melton
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is a staple in Greek cuisine and the Mediterranean diet, with Greece being the top consumer of cheese, and feta making up over half of the cheese consumed. Feta is used in a variety of dishes, including salads, pastries, pies, and sandwiches, and can be served cooked or uncooked. In the Mediterranean area, feta is commonly consumed as an appetizer or side dish, paired with bread, olive oil, and vegetables.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| Main ingredients | Sheep milk, Goat milk |
| Texture | Soft, crumbly, creamy |
| Taste | Tangy, salty, mildly sour, spicy |
| Colour | White |
| Mediterranean dishes | Greek salad, Greek beans, pies, dips, nachos, grilled sandwiches, stuffed vegetables, pastries, baked dishes |
| Health | High in sodium, good source of nutrients, may help prevent diabetes and cancer |
| Consumption | Greeks are the highest consumers of cheese, with feta making up over half of the cheese consumed |
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What You'll Learn
Feta is a staple in Greek cuisine and the Mediterranean diet
Feta is a soft, white, brined cheese with a tangy, salty flavour. It is made from sheep's milk or a mixture of sheep's and goat's milk. The cheese originated in Greece and is now used in many Mediterranean dishes. In fact, feta is the most well-known cheese in Greece, and Greeks are the highest consumers of cheese, with feta making up over half of the cheese consumed.
Feta is used in a variety of recipes, ranging from appetizers to desserts. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can be grilled or baked, added to salads, sandwiches, omelettes, and pastries, or used as a filling for pies. In Greece, it is commonly eaten with vegetables cooked in olive oil and tomato sauce (lathera) and is a popular topping for bread.
Feta has a high sodium content, with 312 mg of sodium per 1-ounce (28-gram) serving. For this reason, it may not be recommended for people with certain health conditions, and those sensitive to salt can rinse the cheese with water before eating it. However, feta also has some health benefits. It contains good amounts of CLA, which may improve body composition and help prevent diabetes and cancer.
In terms of production, feta has been legally protected since 2002 within the European Union and other territories. Only cheese produced in the traditional way in specific regions of Greece, using sheep's milk or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk), can be labelled as feta.
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Feta is made from sheep and goat's milk
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 legally produced using only whole sheep's milk or a blend of sheep's and goat's milk, with a maximum of 30% goat's milk. The milk may be pasteurised or not, but most producers now use pasteurised milk. If pasteurised milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk that are killed during pasteurisation.
Cheese made from sheep's and goat's milk has been common in the Eastern Mediterranean since ancient times. In Greece, the earliest documented reference to cheese production dates back to the 8th century BC, and the technology used to make cheese from sheep-goat milk is similar to the technology used by Greek shepherds today to produce feta. In Homer's Odyssey, Polyphemus is described as making cheese and dry-storing it in wicker racks, which E. M. Antifantakis and G. Moatsou state was "undoubtedly the ancestor of modern Feta".
Feta is used in a variety of dishes, including salads such as Greek salad, pastries such as spanakopita ("spinach pie") and tyropita ("cheese pie"), and sandwiches. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, grilled, or baked. Baked feta is a popular Mediterranean dish, where a block of quality feta cheese is baked with bell peppers, red onions, and cherry tomatoes, and drizzled with extra virgin olive oil and herbs.
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Feta is a white, soft, and brined cheese
Feta is a soft, white, and brined cheese. It is a staple in Greek cuisine and the Mediterranean diet. Feta is made from sheep's milk or a mixture of sheep and goat's milk, with goat's milk not exceeding 30% of the mixture. The cheese has a tangy and salty flavour, with a slightly grainy texture, and is typically formed into large blocks and aged in brine. High-quality feta should have a creamy texture and aroma, with hints of sweetness and spice.
Feta is an incredibly versatile cheese and can be used in a variety of dishes, including salads such as Greek salad, pastries such as spanakopita and tyropita, and sandwiches. It can be served cooked or grilled, and is often paired with olive oil, olives, and herbs such as oregano. Feta is also commonly used in baked recipes, where it is baked with vegetables like bell peppers, red onions, and tomatoes, and served as an appetizer or alongside bread.
The production of feta cheese has a long history in the Mediterranean region, with the earliest documented reference to cheese production in Greece dating back to the 8th century BC. The technology used to make cheese from sheep and goat's milk is similar to the methods used today to produce feta. Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002, meaning that only cheese produced in specific regions of Greece using traditional methods can be labelled as feta.
Feta is typically sold in brine, which helps to preserve its softness, freshness, and lifespan. It is important to note that feta, like other soft cheeses, has a shorter shelf life and should be discarded if left out for more than two hours.
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Feta is used in salads, pastries, and pies
Feta is a popular ingredient in Mediterranean cuisine, often used in salads, pastries, and pies.
Salads
Feta is a key ingredient in Greek salads, which typically include vegetables such as cucumbers, tomatoes, bell peppers, red onions, and olives. The feta is usually cut into cubes and tossed with the other ingredients and a dressing made from olive oil, vinegar, garlic, oregano, mustard, salt, and pepper. Greek salads are known for their refreshing and flavorful taste, with the salty feta providing a delicious contrast to the crisp vegetables.
Pastries
Feta cheese pastries, also known as "feta foldovers," are an elegant and simple dish to serve at gatherings or afternoon tea. They are made by filling pastry with a mixture of feta, herbs, and sometimes additional vegetables such as green onions, sweet peppers, and spinach. The pastries are then brushed with an egg wash and baked until golden.
Pies
Feta is also commonly used in Greek pies, with the most popular variety being the tiropita, or Greek cheese pie. Tiropita is made with a filling of tangy feta, eggs, and olive oil, wrapped in crispy phyllo dough. It can be made in a variety of shapes, from triangles to snails, and is often served as a snack, breakfast, or meal. Spanakopita is another popular Greek pie that includes spinach and feta.
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Feta is a versatile cheese that can be baked, grilled, or served fresh
Feta is a soft, crumbly, Greek cheese with a tangy, salty, and slightly grainy texture. It is typically made from sheep's milk or a mixture of sheep and goat's milk. This versatile cheese can be enjoyed in a variety of ways, including baked, grilled, or fresh.
Baked Feta
Baking feta transforms it into a warm, creamy spread that can be served as an appetizer or alongside other dishes. In a popular Greek recipe, a block of feta is baked with bell peppers, red onions, and cherry tomatoes, and drizzled with extra virgin olive oil and herbs such as oregano and thyme. Baked feta can be served with pita chips or toasted bread, such as Italian bread or Khachapuri, a traditional Georgian bread.
Grilled Feta
Feta is an excellent cheese for grilling and can be used in a variety of grilled dishes. It can be grilled with vegetables, such as spinach or strawberries, and served as a sandwich or grilled cheese. Feta can also be sprinkled on top of pizzas, adding a salty, tangy flavour.
Fresh Feta
Fresh feta is commonly used in salads, such as the traditional Greek salad, where it adds a tangy, salty kick. It can also be served with seasonal vegetables, especially those cooked in olive oil and tomato sauce (lathera). Fresh feta is often paired with bread, olives, and tomatoes, making a simple yet complete meal.
Feta is a versatile cheese that can enhance a variety of dishes, from salads to grilled sandwiches, pizzas, and baked goods. Its tangy, salty flavour and unique texture make it a beloved component of Mediterranean cuisine, especially in Greece, where it is consumed in a multitude of ways.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and has a tangy, salty flavour.
Feta is a staple in Greek cuisine and the Mediterranean diet. Greeks are the highest consumers of cheese, with feta making up over half of the cheese consumed. Feta is used in cooking or served with seasonal vegetables, especially on top of Greek salads. It is also served as a simple appetiser or side dish.
Feta is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It is also commonly eaten with bread, and there is even a word for this combination in Greek: psomo-tyri, which translates to bread-cheese.
Feta dries relatively quickly, even when refrigerated. If stored for longer than a week, it should be kept in brine or lightly salted milk. High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt.
