Feta Cheese: How it's Made and Varieties from Around the World

The Making of Feta Cheese

Feta cheese is traditionally made from sheep's milk or a combination of sheep's and goat's milk. The milk is first heated and mixed with a starter culture, which contains lactic acid bacteria. This culture aids in the fermentation process, giving feta its characteristic tangy flavor.

Once the milk has been cultured, rennet is added to coagulate it. The curd is then cut into small pieces and left to rest, allowing the whey to drain. Afterward, the curds are placed in molds and pressed to remove any remaining whey.

Next, the cheese is soaked in brine, which enhances its flavor and acts as a natural preservative. The brining process typically lasts for several days or even weeks, depending on the desired level of saltiness.

A Brief History of Feta

Feta cheese has a long and rich history that can be traced back centuries. It originated in ancient Greece and has been an integral part of Greek cuisine since then. In fact, the name "feta" comes from the Greek word "fetta," meaning "slice."

Historically, feta was made primarily with sheep's milk due to the abundance of sheep in Greece. Over time, goat's milk was also incorporated into the production process to balance out the flavors.

Feta cheese gained worldwide recognition when it was awarded Protected Designation of Origin (PDO) status by the European Union in 2002. This designation ensures that feta cheese can only be produced in specific regions of Greece using traditional methods.

Culinary Uses

Feta cheese is commonly used in traditional Greek salads, such as the classic Horiatiki, which combines feta with tomatoes, cucumbers, olives, and olive oil. Feta cheese is also a popular topping for savory pastries, like spanakopita (spinach pie) or tiropita (cheese pie). Its tangy taste adds a delicious contrast to the rich and buttery pastry.

Additionally, feta cheese can be crumbled and sprinkled over roasted vegetables, grilled meats, or pasta dishes as a flavorful finishing touch. It pairs well with ingredients like sun-dried tomatoes, fresh herbs, and balsamic vinegar.

For those who enjoy experimenting in the kitchen, feta cheese can be incorporated into dips and spreads. Try mixing it with Greek yogurt and herbs for a creamy dip that pairs perfectly with pita bread or raw vegetables.

Feta cheese is also a key ingredient in traditional Mediterranean recipes such as stuffed peppers or stuffed grape leaves (dolmades). The saltiness of the cheese balances out the sweetness of these dishes' fillings.

When using feta cheese in your culinary creations, it's important to keep its bold flavor in mind. A little goes a long way, so use it sparingly to avoid overpowering other ingredients.

Other Varieties of Feta Cheese

Greek feta is considered the original and most renowned variety of feta cheese, but did you know there are other varieties of feta cheese from around the world?

Bulgarian Feta: Bulgarian feta, also known as "sirene," has similarities to Greek feta but is typically made solely from sheep's milk. It has a slightly milder taste compared to Greek feta but still maintains its creamy texture and tangy notes. Bulgarian feta is often used as a table cheese or incorporated into various dishes such as salads or pastries.

French Feta: French feta, known as "fêta française," is made from cow's milk instead of the traditional sheep's or goat's milk. This variation offers a milder and creamier taste compared to the more sharp flavor of Greek or Bulgarian feta. French feta also tends to have a softer texture, making it ideal for spreading or melting.

Australian Feta: Australian feta is made from cow's milk and is celebrated for its smooth and creamy consistency. It has a delicate flavor with a slightly sweet undertone. Australian feta is often preferred for its versatility, as it can be crumbled over salads, used in cooking, or enjoyed on its own.

Danish Feta: Danish feta is another variation made from cow's milk. It is known for its milder and less tangy taste compared to Greek feta. Danish feta typically has a creamier texture and a less crumbly consistency, making it a popular choice for salads and sandwiches.