What is Feta Cheese Used For?
Feta cheese serves as a versatile culinary ingredient, prized for its salty, tangy flavor and crumbly texture, making it ideal for incorporating into salads, pastries, dips, and a wide array of savory dishes, either served crumbled, grilled, or melted. Its characteristic flavor enhances the taste of dishes throughout a variety of cuisines.
A History Steeped in Tradition
Feta is a brined white cheese traditionally made in Greece from sheep’s milk or a mixture of sheep’s and goat’s milk. Its origins trace back to ancient times, with references appearing in Homer’s Odyssey. Today, only cheese produced in specific regions of Greece, using traditional methods, can legally be labeled as “feta” within the European Union. This ensures quality and authenticity, preserving the heritage of this iconic cheese.
The Health Benefits of Feta Cheese
While feta cheese is higher in sodium than some other cheeses, it also offers several nutritional benefits:
- Rich in Calcium: Essential for bone health and preventing osteoporosis.
- Good Source of Protein: Important for muscle building and repair.
- Contains Vitamin B12: Crucial for nerve function and red blood cell production.
- Probiotics: Feta contains probiotics that can promote gut health.
However, due to its salt content and the type of milk used, it’s crucial to consume feta in moderation as part of a balanced diet.
The Feta Cheese Making Process
The production of feta is a carefully controlled process:
- Milk Collection: Fresh sheep’s milk (or a sheep and goat milk mixture) is collected.
- Coagulation: Rennet is added to the milk, causing it to coagulate and form curds.
- Cutting the Curds: The curds are cut into small pieces to release whey.
- Draining the Whey: The whey is drained from the curds, and the curds are pressed.
- Salting: The curds are heavily salted to preserve them and add flavor.
- Brining: The cheese is submerged in a brine solution (saltwater) for several weeks, developing its characteristic taste and texture.
- Aging: The cheese is aged for at least two months before it can be sold.
Key Flavor Profiles and Textural Characteristics
Feta boasts a unique flavor profile that combines:
- Saltiness: From the brining process, giving it a distinct savory taste.
- Tanginess: A slightly acidic flavor that adds brightness.
- Creaminess: High-quality feta can be surprisingly creamy despite its crumbly texture.
Its texture is generally crumbly, yet it should retain some moisture and not be dry or hard. The best feta should be easy to break apart with a fork but not turn to powder.
Common Mistakes When Using Feta
- Over-salting Dishes: Feta is already salty, so adjust other seasonings accordingly.
- Using Low-Quality Feta: Cheaper feta can be dry, rubbery, and overly salty. Opt for feta made from sheep’s milk, if possible.
- Melting Feta for Too Long: Feta doesn’t melt like mozzarella; it softens and can become oily if overheated.
Versatile Culinary Applications of Feta
| Dish Type | Common Feta Usage |
|---|---|
| Salads | Crumbled over Greek salad, watermelon salad, or spinach salad. |
| Appetizers | In spanakopita (spinach pie), saganaki (fried cheese), or feta dip. |
| Main Courses | Stuffed in peppers, added to omelets, or crumbled on pizzas. |
| Pastries | Used as a filling in savory pastries, often combined with spinach or herbs. |
| Dips & Spreads | Blended into creamy dips with herbs and olive oil, or as a spread for crackers and bread. |
Variations on Traditional Feta
While traditional Greek feta remains the gold standard, variations exist:
- Cow’s Milk Feta: Made with cow’s milk; generally milder in flavor and less crumbly.
- Blended Feta: A mixture of sheep’s and goat’s milk, offering a balanced flavor profile.
- Flavored Feta: Infused with herbs, spices, or peppers.
Always check the label to determine the type of milk used and the origin of the cheese.
Selecting and Storing Feta
- Selection: Look for feta that is white, creamy, and slightly moist. Avoid feta that is dry, yellowed, or has a strong ammonia smell.
- Storage: Store feta in its brine or in saltwater in the refrigerator. This helps prevent it from drying out. Properly stored feta can last for several weeks.
Pairing Feta With Other Foods
Feta pairs well with a wide range of flavors:
- Fruits: Watermelon, tomatoes, cucumbers, olives
- Vegetables: Spinach, peppers, onions, zucchini
- Herbs: Mint, oregano, thyme, dill
- Oils & Vinegars: Olive oil, balsamic vinegar, lemon juice
Regional Variations and Culinary Significance
Feta’s culinary importance extends beyond Greek cuisine. Similar brined cheeses are found throughout the Balkans and the Middle East, each with its unique characteristics. However, genuine Greek feta’s protected designation of origin (PDO) ensures its unique production methods and flavor profile. This contributes to its global appeal and enduring place in culinary traditions.
Alternatives to Feta Cheese
If you cannot find or consume feta, consider these alternatives:
- Queso Fresco: A mild, crumbly Mexican cheese.
- Ricotta Salata: A pressed, salted ricotta cheese.
- Halloumi: A Cypriot cheese that can be grilled or fried without melting.
However, keep in mind that each of these cheeses will offer a different flavor and texture profile.
Frequently Asked Questions
Is Feta Pasteurized?
Most commercially available feta cheese is pasteurized. However, traditionally made feta may sometimes be made with raw milk. Always check the label to be certain.
Is Feta Cheese Gluten-Free?
Yes, feta cheese is naturally gluten-free.
Can Feta Cheese Be Frozen?
While freezing feta is possible, it is not recommended as it significantly alters the texture, making it more crumbly and less creamy.
How Do I Soften Feta Cheese?
To soften feta, simply leave it at room temperature for about 30 minutes. Alternatively, submerge it in lukewarm water for a few minutes.
What is the Shelf Life of Feta?
When stored properly in its brine or saltwater in the refrigerator, feta cheese can last for several weeks.
What Does “PDO” Mean in Relation to Feta?
PDO stands for “Protected Designation of Origin”. It indicates that the feta cheese must be produced in a specific region of Greece using traditional methods and ingredients.
How Can I Reduce the Saltiness of Feta?
Soaking feta in fresh water or milk for 30 minutes before use can help to reduce its saltiness.
Is Feta Vegetarian?
Yes, feta cheese is typically vegetarian as it is made using rennet from microbial sources. However, some traditional producers might use animal rennet, so it’s always best to check.
Can I Use Feta Instead of Ricotta in a Recipe?
While you can substitute feta for ricotta, the flavor and texture will be significantly different. Feta is saltier and more tangy than ricotta.
What are the Best Herbs to Pair With Feta?
Mint, oregano, dill, and thyme are excellent choices for pairing with feta cheese, complementing its flavor profile.
Is Feta Cheese High in Lactose?
While it contains lactose, feta cheese is generally considered to have lower lactose content than many other cheeses due to the production and aging processes, which break down some of the lactose. Individuals with mild lactose intolerance may be able to tolerate it.
Can I Grill Feta Cheese?
Yes! Feta can be grilled, but it’s best to use a block of feta and grill it directly on a lightly oiled grill grate. It will soften but not melt completely. This creates a delicious, smoky flavor.