Bushra Griffith
Feta cheese is a popular Greek cheese with a distinct tangy, salty, sharp, and creamy flavour. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk, with the inclusion of sheep's milk being what gives feta its unique flavour and texture. Feta cheese is also high in sodium, with a salty brine solution used during the aging and storage process, which can affect the flavour. The cheese readily absorbs other strong-smelling foods if they are stored nearby.
| Characteristics | Values |
|---|---|
| Flavor | Salty, tangy, sharp, creamy |
| Texture | Crumbly, dry |
| Color | White |
| Origin | Greece |
| Milk used | Sheep, goat, or a combination of both |
| Storage | In a brine solution in the refrigerator |
| Nutritional content | Calcium, phosphorus, vitamin B12, protein, riboflavin |
| Sensitivities | High sodium content, high lactose content |
Explore related products
What You'll Learn
Feta is made from sheep's milk or a mix of sheep and goat's milk
Feta cheese is typically made from sheep's milk or a mix of sheep's and goat's milk. In the European Union, feta must be made from at least 70% sheep's milk and up to a maximum of 30% goat's milk. The rest of the world may use cow's milk or other combinations, but these products cannot legally be labelled as "feta".
The use of sheep's milk or a mix of sheep and goat's milk gives feta its distinctive characteristics. The flavour of feta is tangy and salty, with a sharp, creamy texture. The degree of tang can vary depending on the diet of the sheep, which can effectively season the milk. The milk from sheep and goats used for feta contains more calcium and phosphorus than cow's milk, making feta a good source of these nutrients.
Feta is a white, crumbly cheese that is aged in brine. It is soft, with small or no holes, and no skin. It is formed into large blocks and has a slightly grainy texture. Feta is typically produced in Greece, with the first documented reference to cheese production in the country dating back to the 8th century BC. The technology used to make feta from sheep and goat's milk is similar to the methods used by Greek shepherds in ancient times.
Feta Cheese: Best Bean Pairings and Recipes
You may want to see also
It has a strong, salty, sharp, tangy flavour
Feta cheese is known for its strong, salty, sharp, and tangy flavour. This distinct flavour is influenced by several factors, including the type of milk used and the ageing process.
The type of milk used plays a crucial role in determining the flavour of feta cheese. Traditional feta cheese is made from sheep's milk or a combination of sheep's and goat's milk. The inclusion of sheep's milk is particularly important in imparting the characteristic flavour of feta. Sheep's milk is known for its rich and creamy texture, contributing to the luxurious mouthfeel of feta cheese. On the other hand, goat's milk can mellow the sharpness of the cheese, making it milder and slightly sweet when combined with sheep's milk.
The ageing process also affects the flavour of feta cheese. Feta cheese is typically aged in a brine solution, which is a mixture of water and salt. The length of ageing can vary, with a minimum of two months required for authentic Greek feta, while some producers age their cheese for up to 12 months. This ageing process in the brine not only preserves the freshness of the cheese but also enhances its salty flavour.
The process of making feta cheese involves adding salt to the curd and then submerging the cheese blocks in a brine solution during storage, resulting in a high sodium content. This high sodium level contributes to the strong, salty flavour of feta cheese. For those sensitive to salt, rinsing the cheese with water before consumption can help reduce the saltiness.
The region where the feta cheese is produced can also impact its flavour. Feta cheese from specific areas of Greece, where it originated, is considered to have unique characteristics due to the local environment and the grass on which the sheep and goats are raised. This combination of traditional methods and local ingredients gives Greek feta its distinctive flavour.
In summary, the strong, salty, sharp, and tangy flavour of feta cheese is influenced by the type of milk used, the ageing process, the addition of salt during production and storage, and the region of production. These factors come together to create the distinctive flavour profile that has made feta cheese a popular and beloved ingredient in various dishes.
Feta Cheese: Best Dressing Pairings to Try
You may want to see also
It's a good source of calcium, phosphorus, and vitamins
Feta cheese is a Greek cheese that 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. It is a soft, white, and brined cheese with a strong, salty, sharp, and tangy flavour.
Feta cheese is a good source of calcium, phosphorus, and vitamins, which have several health benefits. Firstly, it promotes bone health. Calcium and phosphorus are essential for increasing bone density and preventing osteoporosis and other conditions involving bone mass loss. Calcium is also known to help protect the body against various types of cancer when combined with vitamin D.
In addition, feta cheese contains B vitamins, which are necessary for maintaining bone health and aiding digestion. The presence of Lactobacillus, a type of bacteria found in dairy products, gives feta probiotic properties, which can help with digestion. Furthermore, the good bacteria in feta cheese can survive in the stomach, even in low pH environments, ensuring that it continues to aid digestion even if you have an upset stomach.
Feta cheese is also a good source of protein, including histidine, which, when combined with vitamin B6, becomes histamine, an important part of the inflammatory process. While it is generally advisable to avoid inflammatory foods, a small degree of inflammation is necessary for a healthy immune system to fight diseases.
Overall, feta cheese, when consumed in moderation as part of a balanced diet, can provide several nutritional benefits due to its high content of calcium, phosphorus, and vitamins.
Domino's Feta Cheese: Vegetarian or Not?
You may want to see also
Explore related products
Feta is high in sodium, with 312mg per ounce
Feta cheese is a popular Greek cheese with a distinct tangy and salty flavour. It is traditionally made from sheep's milk or a mixture of sheep's and goat's milk. During the cheese-making process, salt is added to the curd, and the cheese block is then submerged in a brine solution of up to 7% salt for preservation. As a result, feta cheese has a high sodium content, containing 312 mg of sodium per 1-ounce (28-gram) serving. This can account for up to 13% of an individual's Recommended Daily Intake (RDI) of sodium.
The high sodium content in feta cheese can be concerning for individuals with certain health conditions, particularly those with high blood pressure. For this reason, it is generally recommended that feta cheese be consumed in moderation, especially for those who are sensitive to salt. However, it is important to note that feta cheese also offers various nutritional benefits. It is a good source of calcium, which is essential for strong bones and teeth, and it also contains protein, which supports muscle growth and repair.
While the high sodium content in feta cheese can be a concern for some, there are ways to reduce the salt content. One simple method is to rinse the cheese with water before consumption. This can help remove excess salt from the surface, making it more suitable for individuals watching their sodium intake. Additionally, when purchasing feta cheese, it is advisable to opt for high-quality brands and check the ingredient lists and nutrition labels to make informed choices.
The sodium content in feta cheese is primarily attributed to the addition of salt during the cheese-making process and the subsequent brining step. This brining process is crucial for the preservation and unique flavour of feta cheese. However, for those who prefer a lower-sodium option, there are alternative cheese varieties available that use less salt or explore other preservation methods. These alternatives can provide similar nutritional benefits without the high sodium content.
Feta Cheese: Healthy or Fattening?
You may want to see also
Authentic feta is only made in specific areas of Greece
Feta cheese is a Greek-style cheese with a strong, salty, sharp, and tangy flavour. It is 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. Feta is a Protected Designation of Origin (PDO) product, which means that only cheese made in certain areas of Greece can be labelled and sold as "feta".
The origins of feta cheese can be traced back to ancient Greece, specifically Homer's The Odyssey, which mentions a cheese made from sheep's and goat's milk by Polyphemus, the son of Poseidon, in his cave. Feta has been a Protected Designation of Origin in the European Union (EU) since 2002. According to EU legislation, only cheese produced in specific regions of Greece, using traditional methods, can be labelled as feta. These regions include mainland Greece and the islands of Lesvos, Limnos, and Agios Efstratios. The unique environment and local grass in these areas give the cheese its distinct characteristics.
The milk used for authentic feta comes from sheep and goats raised within these designated regions. The minimum required ageing time for feta cheese is two months, during which it develops its characteristic salty and tangy flavour. The length of the maturation period also influences the final flavour and texture of the cheese.
Feta cheese is typically white in colour and has a slightly crumbly texture. It is produced in blocks and is firm, but can crumble when cut, resulting in a creamy mouthfeel. The production process involves curdling milk with rennet enzymes, separating the whey from the curds, and then shaping the curd by draining the whey and placing it in moulds. Once the curd is firm, it is cut into cubes, salted, and placed in barrels or containers for several days. The blocks of cheese are then refrigerated in a salted solution for two months before being packaged in brine to preserve freshness.
The high salinity of feta cheese, resulting from the brining process, contributes to its strong flavour. Feta pairs well with wine, especially lighter-bodied white wines such as Sauvignon Blanc or Pinot Grigio. It is commonly used in Mediterranean dishes, salads, pizzas, and cooked dishes, adding a distinct flavour to various recipes.
The Feta Conundrum: Gyros, a Greek Delight!
You may want to see also
Frequently asked questions
Feta cheese is known for its strong, salty, tangy flavor. This is due to the type of milk used to make it and the aging process. Feta cheese is traditionally made from sheep's milk or a mixture of sheep and goat's milk, with sheep's milk being the main contributor to its distinct flavor. The longer the aging process, the stronger the flavor will be.
Feta cheese is a high-sodium cheese due to the addition of salt during the cheese-making process and the brine storage solution. If you find the saltiness too strong, you can reduce it by rinsing the cheese with water before consumption.
Feta cheese that has gone bad will typically have a sour smell and may exhibit mold growth. If you notice these signs, it is best to discard the cheese.
