Feta | Description, Production, & History (2024)

FAQs

Feta | Description, Production, & History? ›

feta, fresh, white, soft or semisoft cheese of Greece, originally made exclusively from goat's or sheep's milk but in modern times containing cow's milk. Feta is not cooked or pressed but is cured briefly in a brine solution that adds a salty flavour to the sharp tang of goat's or sheep's milk.

Feta cheese has been a part of Greece for nearly as long as humanity itself. It derives from the very first cheese made around 8,000 years ago, which was made soon after people began domesticating animals. Historians believe that milk began to ferment while being transported in the stomach of a goat or sheep.

This is because the particular flavours of feta are only possible when sheep and goats are grazed on the unique flora of Greece.

Feta is one of the world's oldest cheeses for a reason. This soft and creamy fan favorite is traced back to 8th century Greece – the iconic cheese is even referenced in Homer's Odyssey! The salty and tangy flavor is what makes it so recognizable as a staple in Greek cuisine.

Tridge summary. Flooding caused by Storm Daniel in Greece has led to the death of thousands of animals that provide milk for feta cheese production, causing a potential shortage and potential rise in prices. The production of animal feed has been heavily impacted by the floods, further exacerbating the situation.

When cooking with feta, it is imperative to understand the differences between Greek, Bulgarian and French. Henderson defines the three as such: “A definitive similarity of these cheeses lies in the ripening process by which blocks of cheese are held in a saltwater brine.

Feta cheese can be made from sheep's milk or a combination of sheep and goat milks. Most cheese lovers say the best comes from sheep's milk. But keep in mind, true Feta cheese will contain, at most, 30% goat's milk. Feta is one of the world's oldest cheeses.

The authentic Feta from Greece is on the saltier and tangier side of the spectrum, with the undertones slightly reminiscent of lemon. In comparison, American Feta lacks the creaminess but retains the savory flavor profile, with a robust acidic tang.

In theory, feta cheese made from kosher milk is also kosher. However, care needs to be taken to ensure that the cheese was not made with non-kosher rennet and that other non-kosher ingredients are not added.

Israeli feta cheese or (Hebrew: גבינת ראש הנקרה, romanized: Gvinat rosh hankara), also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is similar to Greek feta cheese, but has a milder flavor and a creamier texture.

What is the lifespan of feta cheese? ›

Although unopened feta can last for as long as six months in the fridge, as soon as you open it, this timeframe shortens to only seven days. Thankfully, extending the shelf life of this dairy product is as simple as storing it in olive oil after opening, which can maintain its freshness for two to three weeks.

Pule cheese is considered the most expensive cheese in the world, with prices reaching up to $1,300 per kilogram ($590 per pound).

Feta literally means slice

It is very likely its discovery was completely accidental, during transport of milk in stomachs of young animals. To the modern consumer, the word Feta means brine cheese, produced in Greece, using specific technology from sheep and goat milk.

When feta is exposed to the air, the cheese starts to dry out and the flavor becomes sharply sour. But just like when making and storing pickles and fermented foods such as sauerkraut, the brine—a combination of water and salt—both flavors and preserves the cheese.

Greek feta cheese has a protected designation of origin (PDO) to ensure this unique product maintains its flavour owed to production methods that have been honed on the mountainous regions of Greece following a very long tradition.

Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. The flavour is salty and tangy, the texture dry and crumbly.