What is Feta Cheese Made Of?
Feta cheese is a type of cheese that originates from Greece and has become a staple in many Mediterranean cuisines. It’s a crumbly, salty cheese with a rich history and a unique production process. But what is feta cheese made of? In this article, we’ll dive into the ingredients and production process of this iconic cheese.
Milk and Cream
Feta cheese is made from sheep’s milk or a combination of sheep’s and goat’s milk. The milk is curdled with rennet, an enzyme that helps to separate the curds from the whey. The milk is typically produced from a specific breed of sheep, such as the Cypriot goat or the Lacaune breed.
| Type of Milk | Percentage of Total Milk |
|---|---|
| Sheep’s milk | 50-70% |
| Goat’s milk | 30-50% |
Rennet
Rennet is an essential component in the production of feta cheese. It’s a natural enzyme that’s extracted from the stomach lining of young animals, typically calves. The rennet helps to coagulate the milk, creating a solid mass of curds and a liquid whey.
Salt
Salt is added to the curds to help preserve the cheese and give it its distinctive flavor. The type of salt used can vary, but it’s typically a flake salt or a coarse salt.
Microorganisms
Feta cheese is a type of white cheese, which means that it doesn’t have a natural rind or crust. To help create the characteristic flavor and texture of feta, microorganisms such as bacteria and yeast are added to the cheese. These microorganisms break down the lactose in the milk, producing lactic acid and giving the cheese its characteristic tang.
Aging Process
After the curds are shaped and molded, the feta cheese is left to age. The aging process can last anywhere from 2-12 months, depending on the type of feta being produced. During this time, the cheese is regularly turned and brined to help develop its flavor and texture.
| Aging Period | Type of Feta |
|---|---|
| 2-3 months | Fresh Feta |
| 4-6 months | Young Feta |
| 8-12 months | Mature Feta |
Brining
Feta cheese is brined in a solution of water, salt, and sometimes acetic acid. The brine helps to preserve the cheese and give it its characteristic flavor and texture. The brine can also help to mellow out the flavor of the cheese, making it more palatable.
Texture and Flavor
The final texture and flavor of feta cheese depend on various factors, including the type of milk used, the aging process, and the brining solution. Feta cheese can have a crumbly texture or a semi-soft texture, depending on the aging process. The flavor can range from mild and creamy to strong and tangy, depending on the type of milk and the aging process.
In conclusion, feta cheese is made from a combination of sheep’s milk and goat’s milk, rennet, salt, and microorganisms. The cheese is aged for a minimum of 2 months to develop its characteristic flavor and texture. The aging process and brining solution can affect the final texture and flavor of the cheese. Whether you’re a cheese enthusiast or a foodie, feta cheese is a must-try when it comes to Mediterranean cuisine.