Kamil Perry
Feta cheese is a popular variety of cheese that originated in Greece and is traditionally made from sheep's milk or a combination of sheep's and goat's milk. It is known for its tangy, salty flavour and crumbly texture, and has been produced since ancient times. The name 'feta' is derived from the Italian word 'fetta', meaning 'slice'. In 2002, feta received a Protected Designation of Origin (PDO) status in the European Union, ensuring that only cheeses produced in specific regions of Greece using traditional methods can be labelled as 'feta'.
| Characteristics | Values |
|---|---|
| Place of origin | Greece |
| Production expansion | Denmark, France, Germany, Italy, the United Kingdom, and the United States |
| Main ingredients | Sheep's milk or a mixture of sheep's and goat's milk |
| Moisture content | 56% max |
| Fat content in dry matter | 43% min |
| pH | 4.4-4.6 |
| Texture | Crumbly, slightly grainy, soft or semi-soft |
| Flavor | Tangy, salty, mild to sharp |
| Uses | Salads, pastries, sandwiches, cooked dishes, etc. |
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What You'll Learn
Feta cheese is from Greece
Feta has a rich, tangy and salty flavour, which makes it a popular ingredient in salads, sandwiches, pastries and cooked dishes. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Feta can also be grilled or added to omelettes, providing a versatile ingredient that can elevate a variety of dishes.
The process of making feta cheese is unique and the original recipe is quite simple. The milk is first curdled with rennet and then sliced, salted and packed into wooden barrels or metal containers to brine and mature. This traditional method of making feta is still practised by mountain farmers in Greece.
In 2002, feta received a Protected Designation of Origin (PDO) status from the European Union, recognising its cultural and historical significance. This legislation limits the use of the 'feta' label to cheeses produced in specific regions of Greece using traditional methods. The PDO requirements for feta include a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH ranging from 4.4 to 4.6.
Feta cheese has become an integral part of kitchens worldwide, but its origins lie firmly in Greece, with a history that dates back centuries.
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It's made from sheep and/or goat milk
Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. The use of sheep's milk is what gives feta its distinct flavour and texture. In ancient times, cheese made from sheep and goat milk was common in the Eastern Mediterranean. 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.
According to Greek mythology, the Cyclops Polyphemus was the first to make feta. As the myth goes, Polyphemus carried milk from his sheep in a bag made from a sheep's stomach and found that it turned into a tart and tangy cheese after a few days. In Homer's Odyssey, Polyphemus is described as making sheep's milk cheese and dry-storing it in wicker racks. This cheese was probably a forerunner of feta, though it is unlikely that it was brined.
In modern times, some manufacturers produce feta using cow's milk or a combination of cow's milk and goat's milk. These versions may have a milder taste compared to traditional feta cheese. In the United States, most cheese sold under the name feta is made from cow's milk. However, it is important to note that according to EU legislation, only cheeses produced in a traditional way in particular areas of Greece, made from sheep milk or a mixture of sheep milk and up to 30% goat milk from the same area, can be labelled as feta.
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Feta is a protected designation of origin product
Feta is a protected designation of origin PDO product. This means that the name "feta" is legally restricted to cheeses produced in a traditional way in specific areas of Greece. Feta PDO is produced in the geographical area of mainland Greece (Macedonia, Thrace, Epirus, Thessaly, Mainland Greece, and Peloponnesus) and the department of Lesvos (Lesvos, Limnos, and Agios Efstratios). The milk comes from sheep and goat breeds that graze freely in these specific geographical areas in Greece, which are known for their high biodiversity and unique soil and weather conditions.
The Protected Designation of Origin (PDO) indication identifies a product originating from a particular region or area, or in some cases, a country, where the quality or characteristics are mainly or exclusively due to that specific geographical environment, including its inherent natural and human factors. In the case of Feta PDO, the production follows strict European quality and safety specifications, and the cheese is matured exclusively in a legally defined geographical area.
To be certified as Feta PDO, the cheese must comply with EU Regulation No 1151/2012 and meet specific requirements. The milk used must be from sheep and goat breeds, and the production and maturation process must last for at least two months, resulting in a unique taste profile with a full flavor, rich aromas, white coloring, and a soft structure. Feta PDO is also free of antibiotic substances, powdered milk, colorants, and preservatives.
Enterprises producing Feta PDO must be certified by ELGO-DEMETER (in Greece) or ELGO-DIMITRA, which is the competent controlling authority. This certification ensures compliance with internationally recognized standards and protocols for food safety and quality, such as ISO 22000, IFS, and BRC. The certification must be renewed every three years, provided that the enterprise continues to meet the requirements of National and Community legislation.
The protection of Feta's PDO status is important for Greece's economy and agricultural sector. Feta supports over 100,000 families of farmers and accounts for a significant portion of Greece's agricultural product sales value. By ensuring that Feta can only be produced in specific regions of Greece, the PDO status helps to maintain the authenticity and quality of the product, as well as supporting the local economy and livestock development.
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It's a popular summer cheese
Feta cheese is a popular summer cheese, often used in salads, sandwiches, and pasta dishes. Its tangy, salty, and mildly sour flavour, along with its crumbly yet creamy texture, makes it a refreshing and delicious addition to summer meals.
Feta is a Greek brined white cheese that originated in Greece and has been enjoyed for centuries. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the mixture. This combination of sheep's and goat's milk creates a unique blend of flavours that is both tangy and slightly sweet, making it especially appealing for summer dishes.
The process of making feta involves dry-salting the cheese and then ageing it in brine, which gives it its distinctive flavour and texture. The maturation process takes several weeks at room temperature and a further minimum of two months in a refrigerated, high-humidity environment. This relatively long maturation period means that feta is often available and consumed during the summer months.
Feta cheese is also a healthy choice, providing essential nutrients such as calcium, phosphorus, and vitamin B12. It is lower in fat and calories compared to other aged cheeses, making it a lighter option for summer meals. Additionally, its high calcium content promotes bone health, which is important for maintaining an active lifestyle during the summer.
The popularity of feta cheese during the summer may also be attributed to its versatility. It can be served fresh in salads or sandwiches, grilled on sandwiches or omelettes, or cooked in pastries and pies. Its ability to complement a variety of dishes makes it a favourite ingredient for summer cooking and dining.
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Feta is a versatile ingredient
Feta cheese is a versatile ingredient that can be used in a variety of dishes to add a unique flavour and texture. Originating in Ancient Greece, it is now a staple in kitchens worldwide and is especially popular during the summer months.
Feta is a white, crumbly cheese with a tangy and salty flavour. It is traditionally made with sheep's milk or a mixture of sheep's and goat's milk, although some manufacturers use cow's milk or a combination of cow's and goat's milk. The cheese is curdled with rennet, sliced, salted, and then packed into wooden barrels or metal tins to brine and mature. This brining process is what gives feta its distinctive taste and crumbly texture.
Feta is perhaps most commonly associated with salads, such as the classic Greek salad with tomatoes, cucumbers, olives, and red onions. The salty, tangy cheese complements the freshness of the vegetables, making it a popular summer dish. However, feta can also be used in cooked dishes, such as grilled meat or vegetables. Its bold flavour can elevate a simple BBQ, and it can be used in marinades or crumbled over the top of grilled foods. For a refreshing summer salad, feta pairs well with watermelon, creating an unexpected but satisfying flavour combination.
The versatility of feta extends beyond summer recipes. In autumn, a spinach and feta-stuffed chicken breast makes a hearty meal, while a bowl of hot spinach and feta soup is perfect for winter comfort food. In spring, a light spinach and feta quiche can be a delightful addition to a brunch menu. Feta can also be used in pastries, such as the Greek dishes spanakopita (spinach pie) and tyropita (cheese pie), or served with olive oil and aromatic herbs like oregano.
With its rich history and bold flavour, feta has become an integral part of culinary traditions worldwide, proving that it is a versatile ingredient that can be enjoyed in a multitude of dishes.
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Frequently asked questions
Feta cheese originated in Greece and is considered the national cheese of the country.
Traditional feta cheese is made from sheep's milk or a mixture of sheep's and goat's milk.
Feta cheese is known for its tangy and salty flavor, with a crumbly texture.
The cheese is first curdled with rennet, then sliced, salted, and packed into wooden barrels or metal tins to brine and mature.
Feta cheese is widely available in supermarkets and specialty cheese shops. It is commonly found in the cheese or dairy section of the store.
