Feta Cheese: Greece’s Brined Curd Cheese

The Origins of Feta Cheese

The history of Feta cheese dates back to ancient Greece, where cheese-making is an age-old tradition. Feta itself derives from the Italian word “fetta,” which means “slice,” referring to the way the cheese is traditionally cut into large blocks. However, Feta in its modern form has evolved into a product that is now specifically tied to Greece.

In 2002, Feta was granted Protected Designation of Origin (PDO) status by the European Union, which means that only cheese made in certain regions of Greece, following specific traditional methods, can be legally called Feta. The PDO designation ensures that only Feta made from sheep’s milk or a sheep and goat’s milk blend in Greece can bear the name. This distinction helps preserve the authenticity and tradition of Feta cheese production.

Historically, the cheese was made by ancient Greek shepherds, who used sheep’s milk to create a cheese that could be easily stored and preserved, often aging it in brine to keep it fresh for long periods, especially during hot summer months. It was originally crafted in the Greek islands and mainland regions of Thessaly and Macedonia, regions known for their long-standing sheep farming traditions.

The Production Process of Feta Cheese

Feta is traditionally made with sheep’s milk or a mixture of sheep’s milk and goat’s milk. The ratio of sheep’s to goat’s milk varies by region, but sheep’s milk typically dominates, giving the cheese its characteristic flavor and texture. The production of Feta involves several key steps:

1. Milk Preparation: The milk is first pasteurized to ensure safety and then cooled to a temperature where starter cultures and rennet are added to begin the fermentation process. The rennet helps to coagulate the milk, separating the curds from the whey.

2. Curd Cutting: Once the milk has curdled, the curds are cut into small pieces to help release the whey. This step helps in determining the texture of the final cheese—larger curds will produce a firmer Feta, while smaller curds result in a creamier texture.

3. Salting: After the curds are formed, they are placed into molds, and the cheese is pressed to expel any remaining whey. Once the Feta is molded, it is generously salted. This salt is crucial for flavor and acts as a preservative.

4. Aging in Brine: The cheese is then placed into brine (a saltwater solution) and aged for several weeks. The brine helps to enhance the flavor and preserve the cheese, giving Feta its signature tanginess. Feta cheese typically ages for around 2 to 3 months but can be aged for longer for a sharper flavor.

5. Storage: Feta is often stored in brine or a sealed container to maintain moisture and preserve freshness. This is why Feta has such a moist, crumbly texture, as it is soaked in a liquid.

The Taste and Texture of Feta Cheese

Feta cheese is known for its crumbly, soft texture and salty, tangy flavor. It is typically white and moist, with a distinct sharpness that comes from the fermentation and aging process. The taste can vary depending on the specific region where it is produced, the ratio of sheep’s to goat’s milk, and the aging time.

• Mild Feta: Freshly made or younger Feta tends to be less salty and milder in flavor.
• Aged Feta: The longer Feta ages, the sharper and more intense the flavor becomes. Aged Feta also has a firmer texture and a more pronounced tang.

The balance between saltiness and tang is what makes Feta so delicious, and its flavor complements a wide variety of dishes. The high moisture content keeps it creamy enough for spreading, while the crumbly texture makes it ideal for sprinkling on salads and other dishes.

How to Use Feta Cheese

Feta cheese is incredibly versatile and can be used in a variety of culinary applications. Here are some of the most popular ways to enjoy this flavorful cheese:

1. Salads: Feta is often the star ingredient in Mediterranean-style salads. The famous Greek salad (Horiatiki) features large chunks of Feta, tomatoes, cucumbers, olives, and red onions, all drizzled with olive oil and oregano.

2. Baked Dishes: Feta’s creamy texture and rich flavor make it an excellent choice for baked dishes. Spanakopita, the traditional Greek spinach pie, often includes Feta mixed with spinach and herbs. It can also be crumbled over roasted vegetables or used as a topping for baked casseroles.

3. Meze Platters: Feta is a common component of meze platters—a collection of small dishes enjoyed in the Mediterranean and Middle Eastern regions. It can be served simply with olive oil, herbs, and warm pita bread or mixed into other dips and spreads.

4. Sandwiches and Wraps: Feta can be crumbled over sandwiches, pita wraps, or flatbreads for an added burst of flavor. Its sharpness pairs well with other ingredients like tomato, cucumber, and roasted vegetables.

5. Stuffed Breads: Feta is often used as a filling in stuffed breads or pies, like Börek or Tiropita, where it’s combined with other cheeses, herbs, and sometimes spinach.

6. Breakfast Dishes: Feta can be sprinkled over scrambled eggs, added to omelets, or served with avocado toast for a savory breakfast.

7. Pizza Topping: For a Mediterranean twist on pizza, try adding Feta as a topping along with ingredients like olives, red onions, tomatoes, and spinach.

Feta Cheese Around the World

Feta cheese has long since made its way beyond Greece’s borders, becoming a staple in many international cuisines. In the United States, Feta is commonly found in salads, sandwiches, and Mediterranean-inspired dishes. It has also found its way into American pizzas, pastas, and dips.

In Turkey, a similar cheese called Beyaz Peynir is used in many dishes, while Bulgaria has its version called Sirene. While these cheeses are similar to Feta, they are not subject to the same PDO regulations as the authentic Greek version.

In other parts of the world, like the Middle East and North Africa, Feta is often incorporated into mezze platters, tabbouleh, and yogurt dishes, where its tangy flavor complements the spices and herbs commonly used in the region.

How to Store Feta Cheese

To maintain the freshness and quality of Feta, it’s important to store it correctly:

• In Brine: If you purchase Feta in brine, make sure to keep it submerged in the brine to prevent it from drying out. This also helps preserve its salty, tangy flavor.
• In the Refrigerator: Always store Feta in the refrigerator, whether it’s in its original packaging or a container. If the Feta you buy isn’t in brine, you can store it in a container with some olive oil or brine to keep it moist.
• Use within a Week: Once opened, Feta should be consumed within a week or two for optimal taste. If it’s stored correctly, it may last for up to a month, but its flavor may gradually change.

Conclusion

Feta cheese is a cornerstone of Greek cuisine, celebrated for its tangy flavor, crumbly texture, and versatility. Whether sprinkled on a Greek salad, baked in a savory pie, or enjoyed as part of a mezze platter, Feta brings a unique, creamy richness to any dish. Its roots in ancient ruangwd Greek culinary tradition, combined with its wide appeal around the world, have made it a global favorite.

By using quality Feta, you can elevate your dishes and experience the authentic taste of Greece with each bite. So next time you’re looking to add a burst of flavor to your meal, reach for a block of Feta and explore its endless possibilities!