Andy Montoya
Feta is a Greek cheese made from sheep's milk, or a mixture of sheep's and goat's milk. It is a popular ingredient in Greek dishes such as Greek salads and spanakopita (spinach pie). The word feta means slice or slab in Greek, and it is believed that the name originated in the 17th century, referring to the practice of slicing cheese and placing it in barrels. Feta has been produced in Greece for thousands of years and is considered an integral part of Greek cuisine and culture. Outside of Greece, the term feta is often used generically for similar white brined cheeses produced in other countries, such as Denmark, France, and the United States. However, since 2002, the European Union has protected the designation of feta for cheeses produced in Greece and Lesbos Prefecture, made according to traditional methods.
| Characteristics | Values |
|---|---|
| Name Origin | The Greek word "féta" comes from the Italian "fetta" ('slice'), which in turn is derived from the Latin "offa" ('morsel, piece'). |
| Etymology | The word "feta" became widespread as a name for the cheese in the 19th century, referring to the practice of slicing the cheese to pack it in barrels. |
| Ancient References | Feta cheese is referenced in Homer's Odyssey, where Ulysses discovers Polyphemus the Cyclops making cheese in a cave. |
| Ancient Production | Ancient Greeks produced feta by storing it in brine, derived from sheep's milk. |
| Ancient Name | In ancient times, feta was simply called "prosphatos" ('recent' or 'fresh') in Greece. |
| Modern Usage | Outside the EU, the name feta is often used generically for similar white brined cheeses. |
| EU Legislation | Since 2002, feta has been a Protected Designation of Origin (PDO) product in the EU, limiting the name "feta" to cheeses produced in Greece using traditional methods. |
| Non-EU Usage | In the US, Canada, Australia, and other non-EU countries, the term "feta" is used generically, leading to trade agreement issues. |
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What You'll Learn
Feta's Ancient Origins
Feta cheese is integral to Greece, with a history that dates back nearly 8,000 years. It is believed to have emerged after the early domestication of animals, likely from fermented milk transported in animal stomachs. The first documented reference to feta cheese appears in Homer's Odyssey, where Ulysses discovers Polyphemus the Cyclops making cheese in a cave. This ancient cheese has since remained central to Greek cuisine and culture, solidifying its place in history and daily life.
According to Greek mythology, the gods sent Aristaios, the son of Apollo, to teach the Greeks the art of cheesemaking. Various records from ancient Greece, including writings by Aristotle, Pythagoras, and ancient comedy writers, mention the production and consumption of cheese. However, it was the reference in Homer's Odyssey that described the ancestor of feta cheese. In the epic poem, Polyphemus is depicted as a shepherd who collected milk from his sheep and stored it in lambskins. One day, he discovered that the milk had curdled and solidified, transforming into cheese.
The ancient Greeks called the product that resulted from the coagulation of milk "cheese", and this practice of cheesemaking is believed to have originated soon after people began domesticating animals. Historians suggest that milk would ferment while being transported in the stomach of a goat or sheep, and shepherds noticed that this new product had a longer shelf life than fresh milk. This ancient cheese was produced by Cretans and was first recorded in the Byzantine Empire under the name "prosphatos," meaning "recent" or "fresh."
The name "feta" itself has an interesting etymology. It comes from the Italian "fetta," meaning "slice," which is derived from the Latin "offa," meaning "morsel" or "piece." The term "feta" originated in the 17th century, referring to the practice of slicing cheese and placing it in barrels. However, the name only became widespread in the 19th century, likely due to the continued tradition of cutting cheese to pack it in barrels.
Today, feta cheese holds a protected designation of origin in the European Union (EU). EU legislation and similar laws in 25 other countries restrict the use of the name "feta" to cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture. These protected cheeses are made from sheep's milk or a mixture of sheep's and goat's milk from the same area. While similar brined cheeses are produced in other regions, the term "feta" is reserved for cheeses that meet the specific criteria set by the EU.
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Etymology of 'Feta'
The word "Feta" means “slice” or “slab” in Greek. The term originated in the 17th century, referring to the practice of slicing up cheese and placing it in barrels. The name "feta" itself became widespread in the 19th century, likely referring to the cheese being cut to pack it in barrels.
Feta cheese, integral to Greece for nearly 8,000 years, emerged after the early domestication of animals, likely from fermented milk transported in animal stomachs. Its first documented reference appears in Homer’s Odyssey, where Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops. This ancient cheese has since remained central to Greek cuisine and culture, cementing its place in both history and daily life.
The cheese that was prepared by Polyphemus is considered to be the ancestor of feta. As Ulysses narrates in Book 9 of Homer's Odyssey:
> We soon reached his cave, but he was out shepherding. We went inside the cave and looked around. It was astonishing—crates full of cheese, pens crammed with livestock—lambs and kids sorted into separate groups, with yearlings, older lambs, and newborns each in different pens. All the sturdy buckets, pails, and milking bowls were awash with whey. Next, Polyphemus curdled half the white milk, and gathered it in wicker baskets and laid it away.
Feta is first recorded in the Byzantine Empire, under the name 'prosphatos' ('recent', i.e. fresh), and was associated specifically with Crete. An Italian visitor to Herakleion, Crete in 1494, Pietro Casola, describes the marketing of feta, as well as its storage in brine. The Greek word "féta" (φέτα) comes from the Italian "fetta", meaning "slice", which in turn is derived from the Latin "offa", meaning "morsel" or "piece".
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Feta's Protected Designation of Origin
Feta is recognised by the European Union as a traditional Greek product with a Protected Designation of Origin (PDO). This means that Greece is the only place it can be produced. The PDO indication identifies a product originating from a certain region, area, or country whose quality or characteristics are mainly or exclusively due to the particular geographical environment.
Feta PDO is produced in the geographical area of mainland Greece (Macedonia, Thrace, Epirus, Thessaly, Mainland Greece, and Peloponnesus) and the department of Lesbos (Lesbos, Limnos, and Agios Efstratios). The milk comes from sheep and goat breeds that graze freely in specific geographical areas in Greece, which stand out for their high biodiversity and special soil and weather conditions. The quality of goat's and ewe's milk, together with the experience of the cheese-makers, has resulted in the most internationally famous Greek cheese, which is Feta.
Feta cheese has been a part of Greece for nearly as long as humanity itself. It is believed to have emerged after the early domestication of animals, likely from fermented milk transported in animal stomachs. Its first documented reference appears in Homer's Odyssey, where Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops.
The production of Feta PDO follows strict European quality and safety specifications. No powdered milk, colourants, preservatives, additives, or food colours are used, and the product is free of antibiotic substances. The milk, as well as the production and maturation process, which must last for at least two months, give Feta PDO a unique taste profile. Feta is a cheese of high nutritional value, relatively low in fat and calories, and a good source of calcium.
To be registered as Feta PDO, the cheese must be certified by ELGO-DEMETER (elgo.gr), the competent controlling authority. Feta packaging must also display the Agrocert logo and certification number of the production site. Enterprises certification is renewed every three years, provided that the requirements of National and Community legislation continue to be met.
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Feta in International Trade
Feta cheese has been a protected designation of origin (PDO) product within the European Union (EU) since 2002. According to EU legislation, only cheeses produced in the traditional way in mainland Greece and the Lesbos Prefecture can be called feta. This has been a significant point of contention in trade talks between the EU and the United States, with the U.S. arguing that "feta" is a generic term for a white, crumbly cheese aged in brine, similar to cheddar or mozzarella.
The dispute over the use of the term "feta" has also impacted U.S. businesses in international markets, such as South Korea, due to the inclusion of geographical indications (GIs) in trade agreements. In 2013, an agreement was reached with Canada, allowing Canadian feta manufacturers to retain their rights to continue producing feta, while new entrants to the market would label their product as "feta-style/type cheese".
In the EU, the production of feta cheese is an important economic activity, especially in Greece. Greek feta cheese exports rose 85% between 2007 and 2014 to 260 million euros, and sales to countries outside the EU more than doubled. Feta is considered a trademark cheese of Greece, and its production is integral to the country's culture and history.
The global trade of feta cheese involves many countries, with the top export flow in 2023 being from the Netherlands to Germany, with an export value of USD 1.04 billion. Other significant export flows include France to Germany, Germany to Italy, the United States to Mexico, and France to Belgium. The dispute over the use of the term "feta" in trade agreements between the EU and other countries, such as the U.S. and Canada, highlights the economic and cultural significance of the cheese and the ongoing negotiations to protect its designation of origin.
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Feta's Nutritional Profile
The name "feta" is derived from the Italian word "fetta," which means "slice," reflecting the fact that this cheese is often cut into slices for serving. This usage dates back to the 17th century, when feta cheese began to be exported from Greece to Italy and other parts of Europe.
Now, let's focus on Feta's nutritional profile:
Feta cheese is a popular cheese variety that not only delights taste buds with its salty and tangy flavor but also offers a host of nutritional benefits. Crafted traditionally from a mixture of goat's and sheep's milk, feta boasts a distinctive flavor and a rich nutritional profile. Here's a detailed look at the nutritional attributes of this beloved cheese:
Protein Content: Feta cheese is an excellent source of complete protein, providing all the essential amino acids required by the body. A mere one-ounce serving of feta contributes to about 6 grams of protein, making it a valuable addition to vegetarian and vegan diets, which might otherwise lack sufficient protein intake.
Fat and Caloric Content: Feta is a cheese with a relatively lower fat and calorie content when compared to other cheese varieties. A one-ounce serving typically contains around 75 calories and 6 grams of fat, of which 4 grams are saturated fat. However, it's important to note that the fat content can vary slightly depending on the type of milk used and the specific feta variety.
Vitamin and Mineral Wealth: Feta cheese is particularly rich in calcium, an essential mineral for maintaining strong bones and teeth. A single serving can provide up to 14% of the recommended daily calcium intake. Additionally, feta is a good source of phosphorus, which works in tandem with calcium to support bone health. This cheese also contains notable amounts of B-complex vitamins, especially vitamin B6, riboflavin, and niacin, which contribute to energy metabolism and overall cellular health.
Beneficial Bacteria: Like many fermented foods, feta cheese often contains beneficial bacteria, including Lactobacillus strains. These friendly bacteria can enhance digestive health and support the immune system by promoting a healthy balance of gut microbiota. The presence of these probiotics may also explain why some individuals with lactose intolerance can tolerate feta cheese without experiencing digestive issues.
Sodium Content: One aspect of feta cheese that warrants attention is its sodium content. Feta is typically brined, which contributes to its salty flavor and texture. As a result, a one-ounce serving can contain upwards of 300 milligrams of sodium, which is a significant proportion of the recommended daily sodium intake. Individuals watching their salt intake should be mindful of this and consider using feta sparingly or opting for low-sodium versions.
In conclusion, feta cheese offers a nutritious package of protein, calcium, and other essential vitamins and minerals, all while delivering a punch of flavor to various dishes. As with all foods, moderation is key, and incorporating feta as part of a balanced diet can provide numerous health benefits.
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Frequently asked questions
The word "Feta" means slice or slab in Greek.
The name "Feta" originated in the 17th century and probably refers to the practice of slicing up cheese and placing it in barrels. The name itself became widespread in the 19th century.
The name "Feta" probably refers to the practice of slicing up the cheese to be placed into barrels or the method of cutting the cheese into thin slices to serve on a plate.
