Kamil Perry
Feta cheese, a Greek brined white cheese, is believed to have originated in ancient Greece. Its roots can be traced back to ancient Greek mythology, with the Cyclops Polyphemus, the son of Apollo, considered the first to make feta. Feta is traditionally made with sheep's milk or a blend of sheep and goat milk, and its production has expanded globally, with new markets emerging due to Greek immigration.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| First appearance | Homer's Odyssey |
| First documented reference | 8th century BC |
| Production | Made from sheep and goat milk |
| Texture | Crumbly, creamy, slightly grainy |
| Taste | Tangy, salty, mildly sour, spicy |
| Colour | Bright white |
| Preservation | Stored in saltwater brine |
| Protection | Protected Designation of Origin (PDO) |
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What You'll Learn
Feta's Ancient Greek origins
Feta cheese has been a part of Greece for nearly as long as humanity itself. According to Greek mythology, the Cyclops Polyphemus was the first to make feta. In Homer's Odyssey, Polyphemus, a shepherd, is described making sheep's milk cheese, which is considered a forerunner of feta. He hung the cheese to ripen in his cave, and it was probably a forerunner of feta.
The ancient Greeks called the product that emanated from the coagulation of milk "cheese". The name "feta", literally meaning "slice", originated in the 17th century, and probably refers to the practice of slicing up cheese to be placed into barrels. The name prevailed in the 19th century, and since then has characterized a cheese that has been prepared for centuries using the same general technique.
The first documented reference to cheese production in Greece 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 Bronze Age Canaan, cheese was perhaps among the salted foods shipped by sea in ceramic jars, so rennet-coagulated white cheeses similar to feta may have been shipped in brine. However, there is no direct evidence for this.
Feta is considered the national cheese of Greece, and is now made in many parts of the world. The best versions adhere to the original ingredients. Exported feta is usually pasteurized, but in Greece, the cheese is still made in the traditional manner by mountain farmers. Feta is traditionally made with sheep's milk, although up to 30 percent of the milk can come from goats.
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How feta is made
The origins of feta cheese can be traced back to ancient Greece, with records suggesting it was first produced over 6,000 years ago. While the specific inventor of feta is unknown, it is believed that Greek shepherds created this cheese type, and it quickly became a staple in the Mediterranean diet. Made from sheep's milk, or a mixture of sheep and goat's milk, feta has a tangy, salty flavour and a distinctive crumbly texture. So, how is this beloved cheese made?
The process of making feta begins with milk, as with all cheeses. However, the type of milk used is important. Traditional Greek feta is made from sheep's milk, or a combination of sheep and goat's milk, as these were the most commonly available dairy animals in the region. The milk is first heated to around 30-37 degrees Celsius, and a bacterial culture is added to start the fermentation process. This culture not only sours the milk but also contributes to the development of feta's characteristic flavour.
Once the milk has soured, rennet is added to coagulate the milk and form curds. The curds are then cut into small pieces and slowly stirred, before being left to settle. During this time, the curds sink to the bottom of the vat, forming a solid mass, while the whey remains on top. This step is crucial, as it allows the curds to knit together and form a solid cheese. After this, the curds are cut into blocks and placed in moulds, where they are pressed to remove any remaining whey and to form the characteristic shape of feta cheese.
The blocks of feta are then placed in a brine solution, which is simply salt dissolved in water. This step is what gives feta its salty flavour and also acts as a preservative, extending the cheese's shelf life. The cheese is left to brine for several days to absorb the salt, and then it is removed and placed in barrels or vacuum-sealed packages for further ageing. During this ageing process, which can last from a few weeks to several months, the flavour of the feta intensifies and the texture becomes firmer.
Finally, the feta is ready to be enjoyed. It can be crumbled over salads, added to pastries, or used as a filling for pies. Its sharp, salty flavour makes it a versatile ingredient in both hot and cold dishes. While the process of making feta may seem straightforward, the specific techniques and conditions used by cheesemakers can vary, resulting in the diverse range of feta cheeses available today, each with its own unique characteristics.
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The Cyclops Polyphemus, the mythical inventor of feta
Feta cheese has been a staple in Greece for thousands of years, but its origin story is shrouded in mystery and mythology. According to Greek mythology, the Cyclops Polyphemus was the first to invent feta cheese. This mythical inventor, Polyphemus, is a well-known character in Homer's epic poem, "The Odyssey".
In "The Odyssey", Polyphemus, a Cyclops, is described as a shepherd who made cheese from his sheep's milk. He stored the milk in bags made from animal stomachs and was surprised to discover that it had transformed into a tasty, solid, and preservable form of cheese after a few days. This cheese, characterised by its crumbly texture and tangy taste, is believed to be the forerunner of feta.
The process Polyphemus used to make cheese is quite similar to the traditional method of making feta. In ancient times, milk was often transported in animal stomachs, and it is believed that the accidental discovery of cheese occurred during this transportation. The milk would ferment and curdle, separating into solid curds and liquid whey. This transformation is essentially the process of cheese-making, and Polyphemus's discovery of this may have been the mythical beginning of feta.
While the name "feta" itself only came into use in the 17th century, the cheese-making process described in "The Odyssey" and attributed to Polyphemus is believed to be an ancient one, dating back to the 8th century BC. This ancient cheese has become an integral part of Greek cuisine and culture, with feta being considered Greece's national cheese.
The Cyclops Polyphemus, through his accidental discovery in the world of cheese-making, has left a lasting impact on Greek culture and cuisine. The mythical inventor of feta may be a fictional character, but his legacy lives on in every bite of this beloved Greek cheese.
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Feta's journey from Ancient Greece to modern kitchens worldwide
Feta cheese has been a staple in Greek households since ancient times. Its journey from Ancient Greece to modern kitchens worldwide has been remarkable, with feta now being an integral part of kitchens around the globe.
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. The name "feta" means
Feta's roots can be traced back to ancient Greek mythology, with the Cyclops Polyphemus believed to be the first to make feta. According to the myth, Polyphemus carried milk from his sheep in a bag made from a sheep's stomach and found that it had turned into a tangy cheese after a few days. This cheese was then mentioned in Homer's Odyssey, where Odysseus discovered Polyphemus storing this white cheese in wicker racks in his cave. The first documented reference to cheese production in Greece dates back to the 8th century BC, and the technology used to make cheese from sheep and goat milk is similar to the technology used by Greek shepherds today to produce feta.
Feta is considered the national cheese of Greece, and its unique taste and texture have made it a popular ingredient in various dishes. It is often used in Greek dishes such as spanakopita, a savoury pie made with spinach and feta wrapped in phyllo pastry, and Greek salads. It is also commonly used in sandwiches, omelettes, and grilled dishes. Feta's refreshing flavour and versatility have helped it gain popularity worldwide.
In recent times, mass immigration of Greeks to countries like Australia, the United States, Canada, and Germany has resulted in the formation of new Greek communities abroad. These communities have maintained their dietary habits, including the consumption of feta cheese, thereby creating new markets for feta in different parts of the world and contributing to the growth of its international trade.
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Feta's Protected Designation of Origin (PDO) status
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. It is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
Feta has been a Protected Designation of Origin PDO product within the European Union since 2002. PDO is a type of geographical indication under EU and UK law that identifies a product originating from a certain region or area. The designation was created in 1992 to preserve the designations of origin of food-related products and to ensure equal conditions of competition between producers.
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 specific geographical areas in Greece, which are known for their high biodiversity and unique soil and weather conditions.
To be certified as Feta PDO, the cheese must be produced according to strict European quality and safety specifications. No powdered milk, colourants, or preservatives are used in the production of Feta PDO, and it is free of antibiotic substances. The production and maturation process must last for at least two months, during which the cheese is aged in brine, giving Feta PDO its unique taste profile and characteristics.
The protection of Feta's PDO status helps to safeguard the origin name and the right to use it against producers providing imitations in today's globalized market. It ensures that consumers can trust that they are purchasing a product that is genuinely linked to its terroir and produced in a specific geographical area using traditional methods and ingredients.
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Frequently asked questions
Feta cheese is believed to have originated in Ancient Greece, with the first documented reference appearing in Homer's Odyssey, where Polyphemus, the Cyclops, is described as making sheep's milk cheese, likely a forerunner of feta.
According to Greek mythology, Polyphemus carried milk from his sheep in a bag made from a sheep's stomach, only to discover after a few days that it had turned into a solid, tasty, and preservable form of cheese.
Feta cheese is traditionally made with sheep's milk, although up to 30% of the milk can come from goats.
The curd is curdled with rennet, sliced, salted, and packed into wooden barrels or metal tins, where it is left to brine and mature, creating its characteristic flavour profile.
