What Is A Feta? Exploring the Authentic Greek Cheese
Feta is a traditional Greek cheese made from at least 70% sheep’s milk, and sometimes with the addition of goat’s milk, aged in brine, and known for its crumbly texture and tangy, salty flavor.
The History and Heritage of Feta
Feta is far more than just a cheese; it’s a cultural icon of Greece. Its history stretches back millennia, with evidence suggesting similar cheesemaking practices as early as the Bronze Age. References to brined white cheese appear in ancient texts, solidifying feta’s long-standing connection to Greek cuisine and traditions. In 2002, the European Union granted feta Protected Designation of Origin (PDO) status, meaning that only cheese produced in specific regions of Greece, using traditional methods, and adhering to strict standards, can be legally sold as “Feta.” This protection safeguards the integrity of the cheese and its connection to its geographical and cultural origins.
The Unique Flavor Profile of Feta
Feta’s distinctive flavor profile is a result of the unique combination of factors involved in its production. The milk from sheep and goats grazing on the diverse flora of Greece contributes to the cheese’s complex aromas and tastes. The brining process, in which the cheese is aged in a saltwater solution, imparts its characteristic saltiness.
- Tangy: A pleasant acidity that balances the saltiness.
- Salty: A prominent flavor component due to the brining process.
- Earthy: Hints of the grasses and herbs consumed by the sheep and goats.
- Creamy (sometimes): Depending on the fat content and aging process, feta can have a slight creaminess.
The Feta Cheesemaking Process
Creating authentic feta is a meticulous process that relies on traditional techniques and careful attention to detail.
- Milk Collection: Fresh sheep’s milk (at least 70%) and optionally goat’s milk (up to 30%) are collected from local farms.
- Curdling: The milk is pasteurized (though some traditional producers still use raw milk) and then coagulated using rennet.
- Cutting the Curd: The curd is cut into small pieces to release whey.
- Draining: The whey is drained off, and the curds are placed into molds.
- Salting: The curds are salted and allowed to further drain.
- Brining: The cheese is submerged in brine (a saltwater solution) for several weeks, or even months, to mature and develop its characteristic flavor.
Nutritional Benefits of Feta
Feta, when consumed in moderation, can offer several nutritional benefits.
- Rich in Calcium: Essential for bone health.
- Good Source of Protein: Important for building and repairing tissues.
- Contains Vitamins: Including B vitamins and vitamin A.
- Lower in Calories than Some Other Cheeses: Can be a lighter option compared to cheeses like cheddar or brie.
However, it’s important to note that feta is also relatively high in sodium due to the brining process. Therefore, individuals with hypertension or sodium restrictions should consume it sparingly.
Culinary Applications of Feta
Feta is a versatile cheese that can be enjoyed in a variety of culinary applications.
- Salads: A classic addition to Greek salad (Horiatiki).
- Appetizers: Served with olives, tomatoes, and olive oil.
- Baked Dishes: Used in pies, pastries, and casseroles.
- Grilled or Fried: Can be grilled or fried for a crispy and flavorful treat.
- Toppings: Crumbled over pizzas, pasta, or soups.
Common Mistakes When Buying and Storing Feta
Choosing the right feta and storing it properly are crucial for preserving its quality and flavor.
- Buying “Feta-Style” Cheese: Ensure the label clearly states “Feta” and look for the PDO (Protected Designation of Origin) mark to guarantee authenticity.
- Improper Storage: Store feta in its brine in the refrigerator to prevent it from drying out. If the original brine is lost, make your own by dissolving salt in water until it tastes like seawater.
- Ignoring the Expiration Date: Feta has a relatively long shelf life when stored properly, but it’s still important to check the expiration date.
- Freezing: While feta can technically be frozen, it will often change the texture making it more crumbly.
| Characteristic | Authentic Feta | “Feta-Style” Cheese |
|---|---|---|
| Origin | Greece | Various countries |
| Milk Source | Sheep’s milk (min. 70%), goat’s | Cow’s milk, sheep’s milk mixes |
| Production Method | Traditional brining process | Varying methods |
| Flavor | Tangy, salty, earthy | Often milder, less complex |
| Texture | Crumbly | Varies, can be smoother |
Frequently Asked Questions About Feta
What exactly does “PDO” mean when it comes to feta cheese?
PDO stands for Protected Designation of Origin. This designation, granted by the European Union, means that the product is exclusively produced in a specific region, using recognized local skills and ingredients. In the case of feta, this region is Greece. A PDO designation guarantees that the cheese you’re buying is authentic feta, produced according to traditional methods and standards.
Is feta cheese naturally gluten-free?
Yes, feta cheese is naturally gluten-free. The ingredients used to make feta, which are milk, rennet, salt, and sometimes a starter culture, do not contain gluten. Therefore, individuals with celiac disease or gluten intolerance can safely consume feta cheese.
How long can I store feta cheese in the refrigerator?
Feta cheese can last for several weeks or even months in the refrigerator if stored properly in its brine. Be sure to keep the cheese submerged in the brine to prevent it from drying out. Check the expiration date on the packaging for guidance, but often, properly stored feta will be safe to eat for some time after that date.
Can I use feta cheese if it has a slight pink or yellowish tint?
A slight pink or yellowish tint on feta cheese can be caused by exposure to air or light. While it may not be aesthetically pleasing, it is generally safe to eat, provided the cheese doesn’t have any off-putting odors or flavors. However, if you’re concerned, it’s always best to err on the side of caution and discard it.
Is feta cheese a good source of probiotics?
Feta cheese may contain some probiotics, but it’s not considered a primary source compared to fermented foods like yogurt or kefir. The presence and quantity of probiotics depend on the specific cheesemaking process and whether live cultures were added.
Can I use feta cheese in cooked dishes?
Yes, feta cheese is quite versatile and can be used in a variety of cooked dishes. It holds its shape well when baked or grilled and adds a salty, tangy flavor to dishes like spanakopita, casseroles, and even pizza.
What is the difference between “sheep’s milk feta” and “goat’s milk feta”?
Authentic feta is primarily made from sheep’s milk, but it can contain up to 30% goat’s milk. A cheese labeled “sheep’s milk feta” should ideally be made entirely from sheep’s milk. The difference in flavor between the two can be subtle, with sheep’s milk feta generally having a slightly richer and creamier taste.
Is feta cheese vegetarian?
Feta cheese is typically vegetarian, but it depends on the type of rennet used in the cheesemaking process. Traditional feta uses animal rennet, which is derived from animal stomach lining, and would not be considered vegetarian. However, some cheesemakers use microbial or vegetable rennet, which are suitable for vegetarians.
How do I make my own brine for storing feta cheese?
To make your own brine for storing feta cheese, dissolve 3-4 tablespoons of salt in 1 liter of water. Boil the water and allow to cool before adding the salt. Stir until the salt is completely dissolved. Taste the brine – it should taste noticeably salty, similar to seawater.
What are some good substitutes for feta cheese?
If you can’t find feta cheese, there are several substitutes you can use, depending on the dish. Queso fresco, halloumi (when cooked), and goat cheese are all viable options. Each of these cheeses has a different flavor and texture, so choose the one that best suits your recipe.
Can feta cheese be aged for longer periods?
Yes, feta cheese is typically aged in brine for several weeks or months. Longer aging can result in a more intense flavor and a firmer texture. Some producers may even age their feta for a year or more.
Why is feta cheese sometimes crumbly and sometimes creamy?
The texture of feta cheese can vary depending on several factors, including the type of milk used, the production method, and the aging process. Feta made with a higher fat content from sheep’s milk tends to be creamier, while longer aging in brine can result in a crumblier texture.