Bushra Griffith
Feta is a Greek specialty and is considered one of the oldest cheeses in the world. The earliest record of feta cheese dates back to the Byzantine Empire and it has been closely associated with Crete, located in present-day Greece. Feta is traditionally made with sheep's milk, or a blend of sheep and goat milk, and is known for its tangy, salty, and mildly sour flavor. While feta is typically made from sheep or goat milk, some modern variations are made with cow's milk, particularly in the United States.
| Characteristics | Values |
|---|---|
| Origin | Greece |
| First written mention | Homer's Odyssey, 8th century BC |
| Etymology | Italian word "fetta" (meaning slice) |
| Traditional ingredients | Sheep's milk, or a blend of sheep and goat's milk |
| Non-traditional ingredients | Cow's milk |
| Texture | Soft, crumbly, slightly grainy |
| Colour | White |
| Flavour | Tangy, salty, mildly sour, spicy, sweet |
| Use | Sprinkled on salads, added to pastries, grilled, used in sandwiches and omelettes |
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What You'll Learn
Feta is a Greek specialty, with origins in the Byzantine Empire
Feta is traditionally made with sheep's milk, although some versions may include a small amount of goat's milk. The European Union has laws dictating how much goat's milk may be mixed with sheep's milk to make feta, and the milk must come from the same area. The use of cow's milk in feta is a more modern development, with most "feta" in the US made with cow's milk. However, this version is considered non-traditional and technically should not be called "feta".
Feta is an aged brine curd cheese, usually formed into square-shaped blocks and known for its grainy consistency. It is white in colour, with a tangy and salty flavour, and a texture that ranges from soft to semi-hard. Feta dries relatively quickly, even when refrigerated, and is high in salt, containing over 400 mg of sodium per 100 calories.
Feta is a very popular cheese in Greece, accounting for 10% of the country's exports. It is often used in Greek salads and pastries, such as the phyllo-based dishes spanakopita (spinach pie) and tyropita (cheese pie). It can also be served cooked or grilled, in sandwiches, or with olive oil and herbs.
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It is made from sheep's milk, or a mix of sheep and goat's milk
Feta is a Greek brined white cheese that is soft, crumbly, and has small or no holes. It is typically formed into square-shaped blocks and has a grainy consistency. Feta is made from sheep's milk or a mix of sheep and goat's milk. In the European Union, feta must be made with at least 70% sheep's milk and up to 30% goat's milk. The specific percentages and production methods are regulated by the EU, which awarded Greece exclusivity of the name "feta" in 2005.
Feta is considered one of the oldest cheeses in the world, with its origins dating back to the Byzantine Empire and ancient Greece. The technology used to make feta from sheep and goat's milk has been common in the Eastern Mediterranean since ancient times. The earliest documented reference to cheese production in Greece dates back to the 8th century BC, and it is believed that the cheese was stored in brine.
Today, feta is produced in specific regions of Greece, including Macedonia, Thrace, Epirus, Thessalia, Mainland Greece, the Peloponnese peninsula, and the island of Mytilini or Lesvos. The biodiversity of the land, along with the special breeds of sheep and goats used for milk, gives feta cheese its unique aroma and flavour.
Feta cheese has a tangy, salty, and mildly sour taste with a spicy finish. The degree of tang can vary depending on the diet of the sheep, as their diet can effectively season the milk. High-quality feta should have a creamy texture and aromas of ewe's milk, butter, and yoghurt.
In the United States, most feta cheese is made with cow's milk, and it may be challenging to find feta made with sheep or goat's milk. However, some specialty stores or artisanal cheese producers may offer feta made with sheep's milk, providing a rich, tangy flavour.
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In the US, feta is often made with cow's milk
Feta is a Greek specialty and is considered to be one of the oldest cheeses in the world. The earliest record of feta cheese dates back to the Byzantine Empire and it has been associated closely with Crete, located in present-day Greece. Feta is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. In 2005, the EU's highest court awarded Greece exclusivity over the name "feta", and as a result, feta produced in the EU must adhere to strict guidelines regarding its production and the regions in which it can be made.
However, outside of the EU, particularly in the US, feta is often made with cow's milk. This is due to the lack of restrictions on the use of the term "feta" in the US, which has led to the production of "`feta-style`" or "feta-type" cheeses that do not adhere to the traditional methods or ingredients used in Greece. These cheeses are typically less expensive and can be found in many US supermarkets, such as Walmart, where they are often labelled as "traditional feta".
According to US labelling rules, cow's milk can be listed simply as "milk" in ingredient lists, while other types of milk must be identified by the animal name, such as "goat milk". This can make it challenging for consumers to identify the source of the milk used in feta cheese, especially when the packaging does not provide detailed information.
While feta made with cow's milk may be more readily available and affordable in the US, it is important to note that it differs from traditional feta in terms of taste and texture. Traditional feta has a distinct tangy and salty flavour, with a semi-hard, grainy consistency, while feta made with cow's milk may lack the sharp bite and have a creamier texture.
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The word feta comes from the Italian word fetta, meaning slice
Feta is a Greek specialty and is considered to be one of the oldest cheeses in the world. The earliest record of feta cheese dates back to the Byzantine Empire, and it has been closely associated with Crete, located in present-day Greece. In fact, Polyphemus, the one-eyed cyclops from Homer's "The Odyssey", was known to have a taste for feta.
Despite its Greek origins, the word "feta" comes from the Italian word "fetta", which means "slice". This is a reference to how the cheese is sliced and then placed in a brine solution. Feta is an aged brine curd cheese, which is usually made from ewe's or goat's milk and formed into square-shaped blocks. It is known for its grainy consistency, white colour, and tangy and salty flavour. The hardness of feta can range from soft to semi-hard.
In modern times, there is a wide variety of ""Feta Style" cheese made with cow's milk, especially in the United States. However, traditional Greek feta is made with sheep's milk or a mix of sheep and goat milk.
Feta can be served raw as a table cheese, as a topping on a salad or appetizer, or cooked into a dish. Its versatility and rich flavour make it a beloved ingredient in Greek cuisine and beyond.
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Feta is considered one of the oldest cheeses in the world
The word "feta" itself has an interesting history. It is derived from the Italian word "fetta," which means "slice." However, before the 17th century, feta was simply called "cheese" in Greece. The term "feta" refers to the traditional practice of slicing cheese and placing it in barrels, which is still common today.
Feta is a Greek specialty, and its origins are deeply rooted in the country's history and culture. It is traditionally made with sheep's milk or a blend of sheep and goat milk, with the specific aroma and flavour attributed to the biodiversity of the land and the breeds of sheep and goats used for milk. The process of making feta involves curing the cheese in brine, a technique that has been used for centuries.
The earliest records of feta cheese production date back to the Byzantine Empire, and it has been closely associated with Crete, located in present-day Greece. An Italian traveller to the city of Candia in 1494 specifically mentioned the curing processes in brine cellars, further emphasising the long history of feta cheese production.
Today, feta is widely recognised as a Greek delicacy, and its production and consumption have spread beyond the borders of Greece. It is known for its tangy, salty flavour and crumbly texture, making it a versatile ingredient in various dishes, from salads to pastries. The process of making feta has evolved over time, with modern variations including the use of cow's milk, especially in the United States. However, traditional feta, made with sheep's milk or a blend of sheep and goat milk, remains the standard for this ancient cheese.
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Frequently asked questions
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.
The word "feta" comes from the Italian word "fetta", meaning slice or slab.
Feta is traditionally made from sheep's milk or a blend of sheep and goat milk, with a maximum of 30% goat milk. In the US, most feta cheese is made from cow's milk.
Feta is made by pasteurizing milk and then cooling it down. A spoon of yogurt, a starter culture, and animal rennet are added. The mixture develops a creamy texture, and the curds are cut into cubes, salted, and pressed. The curds are then salted again on each side for several hours.
To make feta cheese at home, you can follow a simple recipe using milk, buttermilk culture, Bulgarian yogurt, and water for weight. The process involves consolidating and forming the cheese, cutting the curd mass into smaller pieces, and brining.
