Crunchy Feta: Why Does It Happen?

Feta cheese is a beloved culinary staple, with a distinctive flavour and versatility. It is a soft, white, and brined cheese, originally from Greece. It is typically made from sheep's milk or a combination of sheep's and goat's milk. The texture of feta cheese can vary from firm and crumbly to soft and spreadable, depending on various factors such as aging time and moisture content. The aging process plays a crucial role in determining the texture of feta, with longer aging resulting in a firmer texture. So, why is some feta cheese crunchy?

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Feta cheese texture

Feta cheese is a versatile ingredient that can add flavour and texture to a variety of dishes. Its texture can vary from firm and crumbly to soft and spreadable, depending on several factors.

The ageing process is one of the key determinants of feta cheese's texture. Longer ageing results in a firmer, more crumbly texture, while shorter ageing produces softer, smoother cheese. The moisture content also plays a role, with firmer feta having lower moisture content.

Feta cheese is typically made from sheep's milk or a combination of sheep's and goat's milk, and the production method can influence its hardness. Traditionally made feta tends to be firmer than feta made from cow's milk. For example, Greek feta, which is made from at least 70% sheep's milk, is known for its salty, tangy, sharp and lemony flavour and firm, crumbly texture. On the other hand, French feta, made from sheep's milk leftover from Roquefort production, is milder, softer and creamier. Bulgarian feta, or Sirene, made with sheep's milk and yoghurt cultures, is also on the softer side, with a creamy texture and tangy, fermented taste.

The texture of feta cheese can be adjusted to suit different culinary applications. For instance, firm feta can be softened by soaking it in water or milk for several hours. Feta cheese can also be frozen for up to 3 months, although freezing and thawing multiple times should be avoided as it affects the cheese's texture and flavour.

In terms of culinary uses, firm feta is commonly used in salads, pastries, and as a pizza topping, providing a delightful contrast in texture. Soft feta, on the other hand, is ideal for dips, spreads, and whipped feta to be served with crusty bread or vegetables. Feta crumbles, which are small, irregularly shaped pieces of feta, are versatile ingredients that can be used in salads, pastas, baked goods, and meat marinades. They add a sharp, salty flavour and a unique, crumbly texture to dishes.

Feta cheese storage

Feta cheese is a popular dairy product originating from Greece. It is made from sheep's milk or a blend of sheep's and goat's milk. Feta is often brined to impart a distinct tangy flavor and crumbly texture.

Storing feta cheese properly is essential to maintain its quality and prolong its shelf life. Here are some detailed instructions for storing feta cheese:

Storing Feta in Brine:

Feta cheese is typically sold in blocks packaged with brine, a solution of salt and water. Brine helps preserve the cheese and maintain its flavor and texture. If your feta comes packaged in brine, ensure that the cheese is fully submerged in it. You can store it in the refrigerator for several weeks. Change the brine if it becomes cloudy.

If your feta block did not come with brine or you accidentally discarded it, you can make your own brine solution by combining water and salt. Use a ratio of 4:1 or 1 cup of water to 1 teaspoon of salt. Stir until the salt dissolves. Cut the feta cheese into pieces that fit your chosen container, ensuring there is enough brine to cover the cheese entirely. Securely close the container and store it in the refrigerator.

Storing Feta in Oil:

Another option for storing feta cheese is to submerge it in oil, such as olive oil or canola oil. You can also add herbs like rosemary, thyme, or garlic to infuse additional flavors into the cheese. This method can be used for other mature cheeses as well, and the infused oil can later be used for salad dressings.

Storing Feta in Water:

If you find that your feta cheese has become too salty due to prolonged storage in brine, you can rinse it with water or submerge it in plain water for a few hours to reduce the saltiness.

Storing Feta in the Freezer:

If you want to extend the shelf life of feta cheese crumbles, you can freeze them. Place the crumbles in airtight containers or heavy-duty freezer bags. Frozen feta can last for up to six months. When using frozen feta, you can take out the required amount and quickly put the rest back in the freezer to avoid unnecessary thawing.

General Storage Tips:

• Always store feta cheese in the refrigerator. Feta has a short lifespan at room temperature.
• If you have an unopened package of feta cheese, it can be stored in its original packaging in the refrigerator.
• Once the package is opened, seal it tightly and store it in the refrigerator. Consume opened feta within a week.
• If you notice any blue or green mold, an unusually hard texture, or a sour smell, discard the feta cheese as it has likely gone bad.

By following these storage instructions, you can help ensure that your feta cheese stays fresh and flavorful for a longer period.

Feta cheese health benefits

Feta cheese, a traditional Greek cheese made mostly from sheep and goat milk, is known for its soft, crumbly texture, salty flavour, and slight tang. It is a healthy choice, packed with protein and fat—both essential nutrients for helping you feel full and energised. Here are some of the health benefits of feta cheese:

Rich in Calcium and Phosphorus

Feta cheese contains more calcium than many other types of cheese, such as mozzarella, ricotta, and cottage cheese. Calcium is essential for maintaining healthy teeth and bones, as well as muscle and nerve function. In addition, feta cheese is a good source of phosphorus, which, when consumed with calcium, has been linked to improved bone density and osteoporosis prevention. However, it is important to note that in people with kidney disease, the phosphorus in feta may weaken bones.

High in Protein

Feta cheese is a good source of protein, which is essential for good health. Protein is a macronutrient that helps form muscle, skin, and blood. It is also necessary for cells and tissues to grow, develop, and repair. Additionally, protein derived from animal milk may help reduce the risk of type II diabetes by positively affecting insulin secretions.

Probiotics and Beneficial Bacteria

Feta cheese contains probiotics and beneficial bacteria, such as Lactobacillus plantarum, which promote a healthy gut and support immune system function. These friendly bacteria can help protect the intestinal tract from disease-causing bacteria like E. coli and Salmonella. They also have anti-inflammatory effects, increasing the production of compounds that inhibit the inflammatory response.

Conjugated Linoleic Acid (CLA)

Feta cheese contains a fatty acid known as conjugated linoleic acid (CLA), which is more abundant in cheese made from sheep's milk. CLA has been shown to improve body composition by reducing body fat and increasing lean body mass. This can help lower the risk of diabetes and improve long-term body composition. However, some studies have found that CLA can negatively affect sugar metabolism and cholesterol levels, so further research is needed.

Vitamins and Minerals

Feta cheese is a good source of essential vitamins and minerals, including B vitamins and vitamin B6. Vitamin B6 is important for converting food into energy, metabolising fats and proteins, and maintaining good eye, hair, skin, and liver health. Feta cheese also contains histidine, an essential amino acid that must be obtained from food. When combined with vitamin B6, histidine helps boost immunity and is part of the body's inflammatory response.

While feta cheese offers these health benefits, it is important to consume it in moderation due to its high sodium and saturated fat content. Excessive sodium intake can contribute to high blood pressure and other ongoing health issues. Additionally, feta cheese may not be recommended for people with certain health conditions, such as kidney disease, heart disease, or lactose intolerance.

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Feta cheese preparation

Feta cheese is a beloved culinary staple that is versatile and has a distinctive flavour. It is a soft, white, and brined cheese that is originally from Greece. Feta is typically made from sheep's milk or a mixture of sheep and goat's milk. The more goat milk in the cheese, the more crumbly it is.

Feta is a great beginner cheese to make at home because it can be made using minimal ingredients and equipment, and can be aged in a regular refrigerator. Here is a basic guide on how to prepare feta cheese:

Ingredients and Equipment:

You will need good quality, fresh milk, preferably sheep's milk or a mixture of sheep and goat's milk. You can also use cow's milk, but note that the flavour will be milder and less tangy. Other ingredients include a mesophilic starter culture, rennet, calcium chloride, and salt for the brine.

For equipment, you will need a large pot, a colander, butter muslin or cheesecloth, a bowl, a knife, and a container for the brine and cheese. Make sure all your equipment is sterilized before beginning.

Step 1: Curdling and Draining:

Begin by adding the starter culture to the milk. The amount of starter culture depends on the type of milk used, with pasteurized milk requiring more culture than raw milk. After mixing, add rennet to the mixture to help separate the curds (made of protein casein) from the whey.

Next, line a colander with butter muslin or cheesecloth and pour the curds and whey into it. Allow the curds to drain for 8-12 hours. If using a mold, flip the cheese occasionally to ensure even drainage. The curds will congeal together, forming a mass.

Step 2: Cutting and Brining:

After draining, cut the mass into rough blocks about 3 inches wide. Remove the blocks of feta from the muslin and submerge them in a saturated brine solution for 10 to 12 hours. Do not leave them in longer, or the cheese will become too salty.

Step 3: Aging and Storing:

After brining, move the cheese to the refrigerator or a temperature-controlled aging area. The cheese will need to age for at least 5 days before serving, but it gets better with time. Feta aged for 2-3 months will be milky and creamy, while aging for up to 12 months will produce a more intense and peppery flavour.

For long-term storage, make a lighter brine solution with less salt. Feta stored in brine may soften and start to fall apart, so if you plan to store it in brine for a long time, leave the cheese out to dry for a couple of days after its initial brine bath.

Troubleshooting:

If you prefer a softer texture, you can soak firm feta in water or milk for several hours before use. Additionally, if you are using pasteurized milk, note that the finished product may differ, and you will achieve a lower yield. If using pasteurized milk, be sure to add calcium chloride before adding the rennet.

Feta cheese brand recommendations

Feta cheese is a beloved culinary staple, with a distinctive flavour and versatility. The texture of feta cheese can vary from firm and crumbly to soft and spreadable, depending on the aging process, moisture content, and production method.

When it comes to brand recommendations, there are a few options that stand out:

Mt. Vikos

This is the top choice of several culinary experts. Mt. Vikos feta cheese is a traditional Greek feta made from sheep's and goat's milk, giving it a rich and creamy flavour. It is packaged in brine, which helps to preserve its flavour and texture and keeps the cheese moist.

Whole Foods

The 16-ounce block of feta cheese from Whole Foods is also highly recommended. It is packed in brine, ensuring that the cheese stays moist and flavourful. This feta is described as decadent and salty, with a creamy texture.

Athenos

Athenos offers a variety of feta cheese products, including classic crumbles and reduced-fat crumbles. Their feta cheese is described as creamy, with a grassy and salty flavour.

Emporium Selection

Emporium Selection offers a range of feta cheese products, such as feta chunks in brine, crumbled feta, and feta reduced fat.

French Feta

French feta is made from sheep's milk, traditionally from the leftover milk from Roquefort production. It is milder, softer, and creamier than Greek feta, making it ideal for spreading on crusty bread or serving with vegetables.

Bulgarian Feta

Bulgarian feta, also known as Sirene, is made from sheep's milk and is often used in stuffed peppers or enjoyed as a snack with red pepper and olive oil. It is softer, creamier, and tangier than French feta due to the use of yogurt cultures, resulting in a fermented tart taste.

When choosing a feta cheese brand, it is worth considering the type of milk used, as traditional feta is made from sheep's milk or a blend of sheep and goat's milk, which contributes to its signature flavour and texture. Additionally, opting for block feta over pre-crumbled feta can be preferable as it allows you to control the crumble size and texture and ensures freshness.

Frequently asked questions