The True Origin Of Feta Cheese

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 tangy. While feta is now produced in many countries, including Australia, Denmark, France, Germany, Italy, the United Kingdom, and the United States, the European Union has granted it Protected Designation of Origin (PDO) status, meaning that only cheese produced in particular areas of Greece using traditional methods can be labeled as feta.

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Feta is a Greek brined white cheese

Feta has a long history in Greece, with records of its production dating back to the 11th century. It is an integral component of Greek gastronomy and is used in a variety of dishes, including salads, pastries, sandwiches, omelettes, and traditional pies. It is often served with olive oil, olives, and aromatic herbs such as oregano.

The word "feta" comes from the Greek word "féta" (φέτα), which is derived from the Italian "fetta" meaning "slice", and ultimately from the Latin "offa" meaning "morsel" or "piece". The name reflects the fact that feta cheese is typically cut into slices or blocks during the production process.

While feta is traditionally associated with Greece, it is now produced in various countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. However, these non-Greek versions may differ in taste and texture from the original Greek feta. For example, American feta is known for its robust acidic tang, while French feta, also known as Valbreso, has a softer and creamier texture.

To protect the authenticity and reputation of Greek feta, it has been granted a Protected Designation of Origin (PDO) status by the European Union since 2002. This means that only cheese produced in specific regions of Greece using traditional methods and sheep's milk or a specific blend of sheep and goat's milk can be labelled as feta. This legislation ensures that consumers can trust the quality and origin of the feta they purchase.

It's made from sheep or goat milk

Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, crumbly, and has small or no holes, with no skin. It is formed into large blocks and aged in brine. The name feta comes from the Italian fetta, or 'slice', which in turn is derived from the Latin offa, or 'morsel' or 'piece'.

Feta has been produced in Greece for centuries, and nearly every Greek meal incorporates feta cheese in some manner. It is used in salads, such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (spinach pie) and tyropita (cheese pie). It is also often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

In the United States, most cheese sold under the name feta is made from cow's milk. This is also the case in Canada. However, this is not considered to be traditional feta cheese. In Greece, traditional production methods start with the addition of rennet and casein to pasteurized 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. Cheesemakers cut the feta into smaller blocks, then salt and dry them for two days before submerging them in brine, where they age for one week to several months.

Since 2002, feta has been a protected designation of origin (PDO) product within the European Union. This means that only cheese produced in the traditional way in particular areas of Greece, made from sheep milk, or from a mixture of sheep milk and up to 30% of goat milk from the same area, can be called feta.

Feta has been produced for centuries

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 and salty flavour. Feta has been produced for centuries and is an integral component of Greek gastronomy. The first unambiguous documentation of preserving cheese in brine dates back to the 2nd century BC in Cato the Elder's De Agri Cultura, although the practice is believed to be much older. In the 11th century, feta was recorded by Psellos under the name prósphatos (Greek πρόσφατος 'recent, fresh'), and was produced by Cretans.

In Greece, traditional production methods start by adding rennet and casein to pasteurized 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 feta is then cut into smaller blocks, salted, and dried for two days before being submerged in brine to age for one week to several months.

Feta is a protected designation of origin (PDO) product within the European Union, meaning that only cheeses produced in the traditional way in specific areas of Greece, using sheep milk or a mixture of sheep and goat milk, can be labelled as feta. However, feta-style cheeses made with cow's milk are produced in other countries, including the United States, Denmark, France, Germany, Italy, the United Kingdom, and Australia. These cheeses are often labelled as "salad cheese", "Greek-style cheese", or other alternative names, depending on the country of production.

The EU PDO for feta specifies standards for moisture, fat content, and pH level. Feta is typically categorized into firm and soft varieties, with the firm variety considered higher in quality due to its tangier flavour. High-quality feta is known for its creamy texture and aromas of ewe's milk, butter, and yoghurt. It is commonly used in Greek dishes such as salads, pastries, and sandwiches, and is often served with olive oil, olives, and aromatic herbs.

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The EU has protected the term 'feta'

Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has small or no holes, with no skin. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, pastries, sandwiches, omelettes, and many other dishes.

Feta has been a Protected Designation of Origin (PDO) product within the European Union (EU) since 2002. EU legislation and similar legislation in 25 other countries, including the UK, limit the name "feta" to cheeses produced in the traditional way in particular areas of Greece (including mainland Greece and Lesbos Prefecture) and made from sheep milk or a mixture of sheep milk and up to 30% goat milk from the same area. The EU included feta in several Association Agreements, Free Trade Agreements, and agreements on the recognition of Geographical Indications, which led to the expansion of protection of the term "feta".

The protection of the term "feta" by the EU has had several impacts. Firstly, it has resulted in name changes for cheese products in other countries that were previously marketed as "feta". For example, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina, while British cheese Yorkshire Feta was renamed to Fine Fettle Yorkshire. When needed to describe an imitation feta, names such as "salad cheese" or "Greek-style cheese" are used. Secondly, the EU's protection of the term "feta" has led to challenges for producers outside of the EU, including small artisans and large creameries. These producers are no longer able to use the term "feta" for their cheese products, even if they have similarities to the Greek cheese.

The EU's protection of the term "feta" highlights the importance of geographical indications and the association of certain products with specific regions or countries. It also underscores the efforts of the EU to preserve the authenticity and traditional production methods of certain foods, such as feta cheese.

Authentic feta is salty and tangy

Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. Authentic feta is salty and tangy, with a hint of lemon. The salty taste comes from the brine solution used in the aging process. The longer the cheese is aged in brine, the saltier it becomes.

The tangy taste of feta is due to the presence of lactic acid bacteria, which convert lactose in the milk into lactic acid. This process also contributes to the crumbly texture of the cheese. The specific bacteria cultures and production methods used can vary between different cheese makers, resulting in slight differences in the tangy flavour of feta.

The saltiness and tanginess of feta cheese can vary depending on the type of milk used and the region of production. For example, Israeli feta is known for being milder in tanginess and lower in salt content compared to other varieties. On the other hand, French feta, also known as Valbreso, has a softer and creamier texture than Greek feta, but it is sharper and more tangy than Israeli feta.

The quality and freshness of the milk used also play a role in the tanginess and saltiness of feta. High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt. The milk used for feta production should be fresh and free from impurities to ensure the desired salty and tangy flavour profile.

In summary, authentic feta is salty and tangy due to the brine aging process and the natural characteristics of sheep and goat milk used in its production. The specific production techniques, bacteria cultures, and regional variations also contribute to the unique flavour profile of this popular Greek cheese.

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