Feta
Introduction
Feta is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads (e.g., the Greek salad), pastries, and in baking. It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. Its flavor is tangy and salty, ranging from mild to sharp.
History
Feta's origins can be traced back to ancient Greece. The earliest references to cheese production in Greece date back to the 8th century BC, in Homer's "Odyssey," where the Cyclops Polyphemus is described as producing cheese. The name "feta" comes from the Italian word "fetta," meaning "slice," which was introduced to the Greek language in the 17th century, a period of Venetian influence in Greece.
Production Process
Milk Source
Traditionally, feta is made from sheep's milk, but it can also be made from a mixture of sheep and goat's milk, with the latter not exceeding 30% of the total milk used. The milk must be pasteurized or thermized before use to ensure safety and quality.
Coagulation
The milk is coagulated using rennet, a complex of enzymes that causes the milk to curdle. The curd is then cut into small cubes to release the whey.
Draining and Salting
After the curd is cut, it is left to drain in special molds or cloth bags for several hours. The curd is then salted, which helps in the preservation and development of the cheese's characteristic flavor.
Aging
Feta is aged in brine for at least two months. The brine solution, typically made of water and salt, helps to preserve the cheese and develop its unique taste and texture. The aging process can take place in wooden barrels or metal containers.
Varieties
Feta cheese can be classified based on its texture and flavor profile. The main varieties include:
Soft Feta
This type has a creamy texture and a milder flavor. It is less salty and can be easily spread.
Firm Feta
Firm feta has a more crumbly texture and a stronger, saltier flavor. It is often used in salads and cooking.
Barrel-Aged Feta
This variety is aged in wooden barrels, which impart a unique flavor and aroma to the cheese. Barrel-aged feta is typically more complex and robust in taste.
Nutritional Profile
Feta cheese is a rich source of several essential nutrients. It contains high levels of protein, calcium, and phosphorus. It is also a good source of vitamin B12, riboflavin, and zinc. However, due to its high sodium content, it should be consumed in moderation, especially by individuals with hypertension or cardiovascular issues.
Culinary Uses
Feta is a versatile cheese used in various culinary applications:
Salads
One of the most popular uses of feta is in salads, particularly the Greek salad, which includes tomatoes, cucumbers, olives, and onions.
Pastries
Feta is a key ingredient in several Greek pastries, such as spanakopita (spinach pie) and tiropita (cheese pie).
Baking
Feta can be baked with vegetables, such as in the dish briam, or used as a topping for baked dishes like moussaka.
Grilling
Feta can be grilled or baked to create a warm, melty cheese dish often served with bread or vegetables.
Geographical Indication
Feta has been granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in specific regions of Greece, following traditional methods, can be labeled as "feta." The regions include Macedonia, Thrace, Epirus, Thessaly, Central Greece, the Peloponnese, and the island of Lesbos.
Health Benefits and Risks
Benefits
Feta cheese contains beneficial probiotics, which can aid in digestive health. The high calcium content supports bone health, and the presence of conjugated linoleic acid (CLA) may have potential anti-inflammatory and weight management benefits.
Risks
Due to its high sodium content, excessive consumption of feta can contribute to increased blood pressure and cardiovascular issues. Additionally, individuals with lactose intolerance or dairy allergies should avoid feta.