Feta Cheese

Definition and Scope

Feta is a brined white cheese originating from Greece with a crumbly texture and tangy flavor. It is traditionally made from sheep’s milk or a blend with up to 30% goat’s milk. European Union law grants Protected Designation of Origin status to feta produced in specific Greek regions.

This cheese falls under the category of soft to semi-soft cheeses preserved in brine. Its high salinity and acidic pH contribute to its characteristic preservation and taste. Feta’s moisture content typically ranges between 52% and 56%, classifying it as a moist cheese.

Production Process

Traditional feta production begins with pasteurized milk cultured with lactic acid bacteria and coagulated using rennet. The resulting curds are cut, drained, and placed in molds for shaping. After unmolding, the cheese is dry-salted and aged for several days before brining.

The brining stage is crucial, lasting from two weeks to several months in a saltwater solution. This process develops feta’s distinctive salty flavor and preserves its texture. Modern production may vary, but protected designation feta must follow strict traditional methods.

Sensory Profile

Feta presents a bright white color with no rind and a crumbly yet creamy texture. Its aroma is milky and slightly acidic with lactic notes. The flavor profile balances saltiness with tangy acidity and subtle earthy undertones from the animal milk.

The cheese’s salt content typically ranges from 2% to 3%, creating its pronounced salty character. Fat content in traditional feta averages between 45% and 60% in dry matter. These elements combine to create its refreshing, sharp taste that lingers moderately.

Culinary Applications

Feta is most famously used in Greek salad, where its saltiness complements fresh vegetables and olives. It crumbles easily over pizzas, pastas, and roasted vegetables, adding bold flavor. The cheese can be baked in pastries like spanakopita without losing its structure.

When baked or grilled, feta develops a creamy texture while maintaining its shape. It pairs well with Mediterranean ingredients like olive oil, oregano, and lemon. Feta’s saltiness makes it an effective seasoning agent in stuffings and dips.

Regional Variations

Greek feta remains the benchmark, produced primarily in Macedonia, Thrace, Thessaly, and the Peloponnese. Bulgarian sirene resembles feta but often uses cow’s milk and has a firmer texture. French feta tends to be milder and creamier than its Greek counterpart.

Danish feta, typically made from cow’s milk, offers a less salty and more buttery alternative. Outside Europe, American versions often have higher moisture content and milder flavor profiles. These variations demonstrate how terroir and milk type influence the final product.

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