Feta Cheese: Which Country Leads In Production?

Feta cheese is a popular dairy product with a rich history, dating back to the 11th century. While feta is now produced in various countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States, its origins lie in the Eastern Mediterranean and the Black Sea region. In recent years, the exports of feta cheese have been on a gradual rise, with Greek feta being particularly sought-after for its unique quality and traditional production methods. So, which country produces the most feta cheese, and what makes this beloved cheese so special?

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Feta's Greek origins

Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. Its flavour is tangy and salty, ranging from mild to sharp. The word "feta" comes from the Italian "fetta" ("slice"), which in turn is derived from the Latin "offa" ("morsel, piece").

Feta was first recorded by Psellos in the 11th century under the name "prósphatos" (Greek πρόσφατος "recent, fresh"), and was produced by Cretans. In the 8th century BC, Homer describes how Polyphemus makes cheese and dry-stores it in wicker racks in his epic poem, "The Odyssey". This cheese was considered to be the ancestor of feta by E. M. Antifantakis and G. Moatsou. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta and its storage in brine.

In Greece, the technology used to make cheese from sheep and goat's milk is similar to the methods used by Greek shepherds today to produce feta. Feta is the flagship national product of Greece and is a principal source of income for shepherds in northwestern Greece.

Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union. According to EU legislation, only cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk or a mixture of sheep's and goat's milk, can be called feta.

Other top feta-producing countries

Feta cheese is traditionally made from sheep's milk, although sometimes a little goat's milk is blended in. It is a brined, salty, white cheese that originated in Greece, specifically on the island of Crete. Since 2002, feta has been a Protected Designation of Origin (PDO) product within the European Union, meaning that only cheese produced in a traditional way in particular areas of Greece from sheep's milk or a mixture of sheep and goat's milk can be called feta.

France

French feta is most often made with sheep's milk, sometimes using excess milk not used for making Roquefort. It is typically mild and creamy, although goat's milk feta made in the country can be slightly drier and tangier.

Bulgaria

Bulgarian feta is made from sheep's milk and has a creamier texture, although the saltiness can vary. It sometimes has a grassy or "sheepy" flavour mixed with a yeasty, tangy finish.

Israel

Israeli feta is full-flavoured and creamy, usually without being overly salty.

Italy

Italian feta is described as having a grassy and salty flavour with a mild bite at the end. It is creamy and considered a good option for sprinkling on pizza.

Denmark, Germany, and Australia

These countries also produce feta cheese, although less information is available on the specific qualities of their feta.

Feta's global export market

Feta cheese is a popular product in the global export market, with a wide range of producing countries and an increasing demand from consumers. While Greece is known for its traditional Greek feta, other countries such as Bulgaria, Israel, France, Italy, Germany, Denmark, and the United States also produce and export this cheese variety.

Greece holds a significant position in the international market for feta, with its large cheese manufacturers combining traditional feta-making techniques with high-quality standards. Greek feta is renowned for its salty and tangy flavour, often with a creamy texture. The country's exports have been gradually rising, reaching approximately 30,000 tons per year, and it continues to expand into new markets. Germany is the primary foreign market for Greek feta producers, absorbing around 40% of their exports. Other important destinations include the United Kingdom, Italy, Sweden, and the United States, where feta is one of the most famous cheeses.

Bulgaria, another notable producer, offers a creamier variety of feta made from sheep's milk. This version sometimes carries a grassy or "sheepy" flavour along with a tangy finish. Bulgarian feta is part of the diverse types of feta available globally, contributing to the product's increasing popularity.

Israel also plays a role in the global feta market, producing a full-flavoured, creamy, and usually not overly salty variety. French feta, on the other hand, is often made with sheep's milk, resulting in a mild and creamy texture. The United States offers a unique twist with its American feta, utilising sheep, goat, or even cow's milk, leading to a tangier and crumbly texture.

The global export market for feta cheese is dynamic and expanding, with a growing number of countries producing and consuming this sought-after product. The top export flow in 2023 was from the Netherlands to Germany, with an impressive export value of USD 1.04 billion. This highlights the increasing demand for feta cheese worldwide, and the complex web of trade flows that are emerging as a result.

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Feta's production and packaging

Feta is a traditional Greek cheese, with the earliest records of its production dating back to the Byzantine Empire. It is typically made from sheep's milk or a mixture of sheep's and goat's milk. Cow's milk can also be used, though this is less traditional.

Production

Feta is prepared either in small cheese dairies where traditional methods are applied or in large industrial units that respect the traditional making of authentic feta. In both cases, feta is considered an artisan cheese due to the complexity of its production.

The production process begins with milk coagulation, which must occur within two days of the milk being collected. Traditionally, feta was made with unpasteurized milk, but industrial dairies now typically use pasteurized milk due to public health and export regulations. After pasteurization, additives are added to the milk, which is then cooled to 34-36°C. Rennet is then added to coagulate the milk. Once coagulated, the curds are cut into small cubes and left for 10 minutes before being transported into moulds. These moulds are stored at 16-18°C for 18-24 hours and are turned periodically to ensure even drainage.

After drainage, the cheese is removed from the moulds and placed in wooden barrels or metal containers, where it is salted in layers to a final concentration of around 3%. The cheese is then matured for 14-20 days in brine. This maturation takes place in rooms at 16-18°C with high relative humidity.

Packaging

Feta cheese is typically packaged in wooden barrels, stainless steel tanks, or tin cans. The packaging material can affect the quality characteristics of the cheese during ripening, with wooden barrels and stainless steel tanks resulting in lower moisture content and higher pH, % TN, % TCA, and % PTA.

There are also innovations in the packaging process, such as an automated filling line for feta cubes in jars, which aims to deliver a perfectly packed and fully preserved product.

Feta's taste and texture

Greece is known as the largest producer of feta cheese, with a long history of crafting this beloved cheese. Feta has become an integral part of Greek cuisine and culture, often associated with the Mediterranean diet. The taste and texture of feta are unique and distinctive, setting it apart from other cheeses.

Feta is a brined curd cheese, typically made from a mixture of sheep's and goat's milk, or sometimes solely sheep's milk. This combination gives feta its characteristic tangy, salty, and sharp flavor. The taste can be described as a pleasant balance of saltiness and sourness, with a hint of sweetness in some cases. The saltiness is more pronounced on the cheese's surface, while the interior has a milder, more subtle flavor. The aging process also contributes to the flavor intensity, with younger fetas being milder and older ones developing a more robust, pungent taste.

The texture of feta is another defining characteristic. It is a semi-soft cheese, firm enough to slice or crumble yet creamy and moist. Feta has a crumbly texture that easily flakes when cut, and it becomes creamier as it melts in the mouth. The cheese's surface is typically smooth, although some varieties may have small cracks or holes. The interior is slightly grainy but still creamy, with a moist and slightly oily feel.

The color of feta can vary from pure white to a creamy off-white or pale yellow, depending on the milk used and the aging process. The aging duration also affects the flavor and texture, with younger fetas being softer and milder in taste, while older fetas become drier and more pungent. Properly aged feta should have a balanced combination of flavors, with the saltiness and tanginess complementing each other.

Feta is a versatile cheese that can be used in a variety of dishes. Its distinct flavor and texture make it a popular ingredient in salads, pastries, and baked goods. It is often crumbled over dishes or used as a filling, adding a salty, tangy kick to recipes. Feta melts beautifully, making it ideal for grilled dishes or as a topping on pizzas and flatbreads. Its versatility and unique taste profile have made it a favorite among chefs and home cooks alike.

When purchasing feta, it is essential to look for authentic Greek feta, which guarantees a specific set of traditional production methods and flavor profiles. This ensures that the cheese has the characteristic tangy, salty flavor and creamy, crumbly texture that defines this beloved cheese. Whether enjoyed in a traditional Greek salad, baked into pastries, or simply savored on its own, feta cheese offers a delightful sensory experience that has captivated food enthusiasts worldwide.

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