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Feta Cheese
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
What is Feta Cheese?
Feta is a traditional Greek cheese made from sheep’s milk or a combination of sheep and goat milk. Aged in brine, feta varies widely in flavor and texture—from sharp, dry, and crumbly to mild, creamy, and rich. These variations arise from differences in milk type, the diet of the sheep and goats, and cheesemaking techniques across producers and regions.
Originating in ancient Greece, feta was first mentioned during the Byzantine era and has been a staple in Greek cuisine ever since. The name 'feta,' adopted in the 19th century from the Italian word for "slice," likely refers to the method of slicing the cheese for barrel storage.
In 2002, feta received PDO (Protected Designation of Origin) status within the European Union, limiting the name to cheese made in specific areas of Greece using traditional methods. This recognition has led to international disputes, requiring non-Greek producers to rename their similar cheeses.
Feta is not only prized for its role in Greek salads, pies, and other dishes but also offers nutritional benefits, such as protein and calcium. However, its high sodium content necessitates moderate consumption. Today, feta's tangy taste and crumbly texture continue to make it a beloved choice in kitchens worldwide.
Key Facts About Feta Cheese
| Country of Origin | Greece |
| Specific Origin | Throughout Greece |
| Certification | PDO (2002) |
| Milk Type | goat's and sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw |
| Moisture Content | High |
| Rind | None |
| Texture | Soft, white, aged in brine |
| Flavor | Sharp to mild |
| Aroma | nutty, strong |
| Colors | White |
| Forms | Blocks submerged in brine, barrels |
| Age | 2 months to longer |
