Feta cheese is a iconic brined cheese celebrated for its tangy salinity and crumbly texture. Originating from Greece, it enjoys global popularity among chefs and food enthusiasts. This cheese adds a distinctive punch to a wide array of dishes, from fresh salads to baked goods.
Distinctive Features of Feta
Feta cheese typically forms in rectangular blocks ranging from 200 grams to 2 kilograms in weight. Its color is a characteristic bright white, sometimes with a subtle ivory hue from the brine solution. The texture is firm yet easily crumbly, offering a satisfying mouthfeel.
The cheese maintains a high humidity level, generally between 50% and 60%. This moisture content gives Feta its characteristic moist and slightly springy consistency. Small, irregular holes dot the paste, and it lacks a true rind, often showing imprints from the storage container.
How Feta is typically used
Feta cheese is incredibly versatile in the kitchen. Chefs frequently crumble it over fresh salads, like the classic Greek salad, to provide a salty contrast. It also melts beautifully when baked into savory pies or sprinkled on top of pizzas.
- Crumble Feta over green salads, grain bowls, or roasted vegetables.
- Use it as a filling for pastries like spanakopita or borek.
- Blend it into dips, such as tzatziki or whipped feta spread.
- Serve it as part of a cheese board with olives, bread, and fruit.
- Cube it and add to omelets, quiches, or pasta dishes.
Nutrition values and using Feta in diets
| Nutrient | Amount per 100g (Typical Range) |
|---|---|
| Energy | 250 – 300 kcal |
| Fat | 20 – 25 g |
| Saturated Fat | 14 – 18 g |
| Protein | 14 – 17 g |
| Carbohydrates | 2 – 4 g |
| Sodium | 1100 – 1500 mg |
| Calcium | 350 – 500 mg |
Feta cheese can be part of a balanced diet when consumed in moderation. Its high protein content promotes satiety and supports muscle maintenance. The significant calcium levels contribute to bone health, making it a valuable dairy option.
Individuals monitoring sodium intake should be cautious due to Feta’s high salt content from brining. For a lower-fat option, select versions made with partially skimmed milk. Incorporate Feta into meals with fresh vegetables to balance its intensity and nutritional profile.
Ingredients and Production Process of Feta
Authentic Feta cheese production begins with high-quality milk, traditionally from sheep or a blend of sheep and goat milk. The milk is pasteurized to ensure safety, though some artisanal producers use raw milk for deeper flavor. Rennet is added to coagulate the milk, forming a solid curd.
Workers cut the curd into small cubes to release whey, a process crucial for achieving the right texture. The curds are then gently stirred and heated to a specific temperature, usually around 35°C. This step helps expel more whey and firm up the curds before molding.
The curds are transferred into perforated molds that allow further drainage. They are pressed lightly to form the characteristic block shape and consolidate the cheese. Salting occurs either by dry salting the surface or by submerging the blocks in a brine solution.
After initial salting, the young Feta cheese ages in brine for several weeks to several months. This brining stage is essential for developing its signature salty flavor and preserving the cheese. The final product is stored and shipped in its brine to maintain freshness and texture.
Questions and Answers about Feta
What is Feta cheese?
Feta cheese is a brined white cheese with a crumbly texture and tangy, salty taste. It is traditionally made from sheep’s milk or a mixture of sheep and goat milk. Feta cheese is a staple in Greek cuisine and protected by a PDO status in the European Union.
How should I store Feta cheese?
Store Feta cheese submerged in its brine inside an airtight container in the refrigerator. This method keeps Feta cheese moist and prevents it from drying out. Always use a clean utensil to handle Feta cheese to avoid contamination.
Can I freeze Feta cheese?
Freezing Feta cheese is possible but may alter its crumbly texture upon thawing. Frozen Feta cheese is best used in cooked dishes rather than eaten raw. Thaw Feta cheese slowly in the refrigerator for several hours before use.
How long does Feta cheese last?
Unopened Feta cheese in brine can last up to several months in the refrigerator. Once opened, consume Feta cheese within one to two weeks for optimal quality. Always check for off smells or mold as signs that Feta cheese has spoiled.
What is the best way to cut Feta cheese?
Use a sharp knife to cut Feta cheese into cubes or crumble it with your fingers. For neat slices, cut Feta cheese while it is still cold and firm. A wire cheese cutter can also achieve clean cuts through Feta cheese.
Where can I buy authentic Feta cheese?
Purchase authentic Feta cheese from specialty cheese shops, well-stocked supermarkets, or online retailers. Look for labels indicating PDO certification to ensure you are buying genuine Feta cheese. Many farmers’ markets also offer high-quality Feta cheese from local producers.
Can I use Feta cheese in cooking?
Feta cheese is excellent for cooking and adds flavor to baked, grilled, or sautéed dishes. It softens when heated but does not melt completely like some cheeses. Incorporate Feta cheese into pastas, casseroles, or stuffed meats for a savory boost.
Is Feta cheese suitable for vegetarians?
Traditional Feta cheese uses animal rennet, so it may not be vegetarian-friendly. However, many modern producers offer Feta cheese made with microbial or vegetable rennet. Always check the ingredient list on Feta cheese packaging to confirm its suitability.
How does Feta cheese differ from other white cheeses?
Feta cheese distinguishes itself through its specific brining process and milk composition. It has a sharper, saltier flavor compared to fresh cheeses like ricotta. The texture of Feta cheese is also more crumbly than semi-soft cheeses like halloumi.
What wines pair well with Feta cheese?
Feta cheese pairs beautifully with crisp, acidic white wines like Assyrtiko or Sauvignon Blanc. The wine’s acidity cuts through the saltiness of Feta cheese. Light-bodied red wines, such as Pinot Noir, can also complement Feta cheese in certain dishes.
Feta Varieties in different Countries
Feta in Greece
Greek Feta cheese holds a Protected Designation of Origin status, ensuring strict production standards. It must contain at least 70% sheep’s milk, with the remainder from goats. This composition gives Greek Feta cheese a rich, tangy flavor and a firm yet creamy texture.
Aging occurs in wooden barrels or tin containers for a minimum of two months. The terroir, including specific regional climates and flora, influences the final taste profile. Greek Feta cheese is often saltier and more robust than imitations from other countries.
Feta in Bulgaria
Bulgaria produces a similar brined cheese called Sirene, which is often compared to Feta. Sirene is typically made from cow’s milk, resulting in a milder and less tangy flavor than traditional Feta. The texture is slightly softer and more elastic, making it easy to slice or grate.
Bulgarian Sirene undergoes a shorter brining period, usually around 30 days. It is a key ingredient in many national dishes, such as Shopska salad and Banitsa. Local traditions emphasize the use of specific bacterial cultures for fermentation.
Feta in Turkey
In Turkey, the equivalent cheese is known as Beyaz Peynir, meaning “white cheese.” It is primarily made from sheep’s milk, though cow’s milk versions are common. Turkish Beyaz Peynir has a less salty taste and a moister, more spreadable consistency compared to Greek Feta.
Production often involves storing the cheese in tins or plastic containers with brine. It is consumed daily at breakfast, served with olives, bread, and tomatoes. Regional variations include herbs or spices added to the brine for extra flavor.
Feta in France
France offers its own version, sometimes called Feta-style cheese, though it cannot use the name Feta within the EU. French producers often use pasteurized cow’s milk, creating a milder and creamier product. The cheese may be aged for a shorter time, emphasizing freshness.
Some artisanal French dairies incorporate goat’s milk for a sharper edge. These cheeses are popular in salads and as part of cheese platters. French regulations focus on hygiene and quality, but the product lacks the PDO restrictions of Greek Feta.
Feta in Denmark
Denmark is a major producer of Feta-style cheese, primarily for export markets. Danish Feta is almost exclusively made from cow’s milk, giving it a very mild and slightly sweet flavor. The texture is firm and less crumbly, designed for easy slicing and packaging.
Industrial production methods ensure consistency and a longer shelf life. Danish Feta is often less salty, appealing to consumers who prefer a subtler taste. It is widely used in supermarkets and food service industries globally.
Feta in the United States
American Feta cheese varies widely, with no strict regulations on its production. It can be made from cow’s, sheep’s, or goat’s milk, or a blend. US-made Feta tends to be saltier and more acidic, with a drier, crumblier texture than European versions.
Many American producers use pasteurization and modern technology for safety and efficiency. The cheese is popular in Mediterranean-inspired dishes and health-conscious recipes. Artisanal creameries also create small-batch Feta with unique flavor profiles.
Feta in Australia
Australian Feta cheese often showcases local dairy innovations, using milk from Friesian cows. The climate influences the milk composition, resulting in a creamier and less salty cheese. Australian producers frequently experiment with aging times and brine compositions.
This cheese is a staple in Aussie cafes, served in salads and on toast. Some varieties include marination in olive oil with herbs and garlic. The industry emphasizes sustainable farming practices and animal welfare.
Feta in Israel
Israeli Feta, or Bulgari cheese, is commonly made from sheep’s or goat’s milk. It has a distinct tangy and slightly sour flavor, often with a softer, spreadable texture. The brining process may include spices like za’atar or other Middle Eastern flavors.
This cheese is integral to Israeli breakfasts and meze platters. Production methods blend traditional techniques with modern hygiene standards. Israeli Feta is gaining recognition for its unique taste and quality.
Feta in Egypt
Egypt produces a brined cheese similar to Feta, known as Domiati or Gibna Bayda. It is typically made from buffalo’s milk or cow’s milk, giving it a rich, fatty profile. Egyptian Domiati is saltier and has a stronger aroma than Greek Feta.
The cheese is often consumed fresh or after a brief aging period. It is a key component in traditional dishes like Feteer Meshaltet. Local preferences favor a very salty taste, suited to the hot climate.
Feta in Romania
Romanian Feta-style cheese is called Brânză de Vacă or simply white cheese. It is primarily made from cow’s milk and has a mild, slightly sour flavor. The texture is semi-soft and easy to slice, often less crumbly than traditional Feta.
This cheese is ubiquitous in Romanian cuisine, used in salads, pastries, and as a table cheese. Production follows Eastern European traditions with a focus on affordability and availability. Brining times are shorter, resulting in a fresher product.
Feta Around the World
Feta cheese exhibits remarkable similarities across the globe, primarily in its brined production method and white, crumbly appearance. Most versions share a salty, tangy flavor profile that makes them versatile in various cuisines. The use of milk from local livestock, such as sheep, goats, or cows, is a common thread. This adaptability allows Feta to integrate into diverse culinary traditions while maintaining its core identity.
Differences arise from regional regulations, milk types, and aging processes. For instance, Greek Feta’s PDO status mandates specific milk blends and aging durations, unlike more liberal production in other countries. Variations in salt content, texture, and flavor intensity reflect local tastes and technological practices. These distinctions enrich the global cheese landscape, offering consumers a range of Feta experiences from traditional to innovative.
Feta cheese remains a beloved ingredient worldwide, cherished for its unique character and culinary flexibility. Its ability to adapt to different cultures while retaining essential qualities ensures its enduring appeal. Whether enjoyed in a classic Greek salad or a modern fusion dish, Feta continues to inspire chefs and delight palates across continents.