Feta

Feta
Country of origin Greece
Source of milk Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk
Pasteurized Depends on variety
Texture Depends on variety
Aging time min. 3 months
Certification PDO, 2002
Related media on Wikimedia Commons
Feta (typical)
Nutritional value per 100 g (3.5 oz)
Energy 1,103 kJ (264 kcal)
4 g
21 g
14 g
Vitamins Quantity %DV†
Vitamin A 422 IU
Riboflavin (B2)
70%
0.84 mg
Pantothenic acid (B5)
19%
0.97 mg
Vitamin B6
32%
0.42 mg
Vitamin B12
71%
1.7 μg
Minerals Quantity %DV†
Calcium
49%
493 mg
Sodium
74%
1116 mg
Zinc
31%
2.9 mg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Vegetable salad with feta cheese (white blocks near top layer of salad).

Feta (Greek: φέτα, féta, "slice") is a brined curd white cheese made in Greece from sheep's milk or from a mixture of sheep and goat's milk. Similar brined white cheeses are often made partly or wholly of cow's milk, and they are sometimes also called feta. 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) and pastries. Most notable is its use in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie"), or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.

Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta.[1] However, similar white-brined cheeses (often called "white cheese" in various languages) are found in the Eastern Mediterranean and around the Black Sea.

Description

Feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Its maximum moisture is 56%, its minimum fat content in dry matter is 43%, and its pH usually ranges from 4.4 to 4.6.[2] Feta is traditionally categorized into firm and soft varieties. The firm variety is tangier and considered higher in quality. The soft variety is almost soft enough to be spreadable, mostly used in pies and sold at a cheaper price. When sliced, feta always produces a varying amount of trímma, "crumble", which is also used in pies; trímma is not sellable and is usually given away for free upon request.

High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness.

Production

Traditionally (and legally within the EU), feta is produced using only whole sheep's milk, or a blend of sheep's and goat's milk (with a maximum of 30% goat's milk).[3] The milk may be pasteurized or not, but most producers now use pasteurized milk. If pasteurized milk is used a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization.These organisms are required for acidity and flavour development. When the pasteurized milk has cooled to approximately 35 °C (95 °F),[4][5] rennet is added and the casein is left to coagulate. The compacted curds are then cut up and placed in a special mould or a cloth bag to allow the whey to drain.[6][7] After several hours, the curd is firm enough to cut up and salt;[4] salinity will eventually reach approximately 3%,[5] and the salted curds are then placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels, and allowed to infuse for several days.[4][5][7] After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and then for at least 2 months in a refrigerated high-humidity environment, and as before, this takes place either in wooden barrels or metal vessels,[5][7] depending on the producer; however, barrel aging is said to give the cheese a unique flavor and is more traditional. The containers are then shipped to supermarkets where the cheese is cut and sold directly from the container; alternatively blocks of standardized weight are packaged in sealed plastic cups with some brine. Feta dries relatively quickly even when refrigerated; if stored for longer than a week, it should be kept in brine or in lightly salted milk.

History

"They make a great many cheeses; it is a pity they are so salty. I saw great warehouses full of them, some in which the brine, or salmoria as we would say was two feet deep, and the large cheeses were floating in it. Those in charge told me that the cheeses could not be preserved in any other way, being so rich. They do not know how to make butter. They sell a great quantity to the ships that call there: it was astonishing to see the number of cheeses taken on board our own galley."

Pietro Casola, 15th-century Italian traveler to Crete[8]

The earliest references to cheese production in Greece date back to the 8th century BC and the technology used to make cheese from sheep's or goat's milk, as described in Homer's Odyssey involving the contents of Polyphemus's cave,[9] is similar to the technology used by Greek shepherds today to produce feta.[10][11] Cheese made from sheep's or goat's milk was a common food in ancient Greece and an integral component of later Greek gastronomy.[10] Feta cheese, specifically, is first recorded in the Byzantine Empire (Poem on Medicine 1.209) under the name prósphatos (Greek: πρόσφατος, "recent" or "fresh"), and was produced by the Cretans and the Vlachs of Thessaly.[8] In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.[8]

The Greek word feta (φέτα) comes from the Italian word fetta ("slice"), which in turn is derived from the Latin word offa ("a morsel", "piece").[12][13] It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and probably refers to the practice of slicing cheese in order to place the slices into barrels.[11]

Certification

After a long legal battle with Denmark, which produced a cheese under the same name using chemically blanched cow's milk, the term "feta" has been a protected designation of origin (PDO) since October 2002, which limits the name "feta" within the European Union to brined cheese made exclusively of sheep's or sheep's and goat's milk in Greece.[14][15]

In 2013, an agreement was reached with Canada in which feta made in Canada would be called "feta-style" cheese, and would not depict on the label anything evoking Greece.[16] Canadian companies using the "feta" name before October 2013 can continue to do so.[17]

According to the Commission, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor. When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used. The European Commission gave other nations five years to find a new name for their feta cheese or stop production.[1] Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of its white cheese products to Apetina, which is also the name of an Arla food brand established in 1991.[18]

Health benefits

Feta cheese, along with other traditional Greek dairy products, contains numerous probiotics: Lactobacillus casei, L. paracasei, L. plantarum, L. rhamnosus, L. coryneformis, Lactobacillus curvatus, L. brevis, L. buchneri, Enterococcus faecalis, E. durans, Pediococcus pentosaceus, P. acidilactici, Leuconostoc lactis, Ln. paramesebteroides and Ln dextranicum. These can be beneficial to almost every system of the human body.[19][20]

Feta also has significant amounts of vitamins A and K, folic acid, pantothenic acid, iron and magnesium.[21]

It is lower in fat and calories than aged cheeses like Parmesan or Cheddar.[22]

Feta, as a sheep dairy product, contains up to 1.9% Conjugated linoleic acid (CLA), which corresponds to 0.8% of its fat content.[23] Limited studies suggest it can reduce the fat in the human body, help in the prevention of diabetes, and have anti-cancer effects.[24] Feta, like other dairy products, is also a source of calcium and phosphorus which have been shown to contribute to better bone health.[25]

Similar cheeses

Greek salad. Feta cheese, a traditional product, is usually sliced, cut into small cubes, or crumbled.

Similar cheeses can be found in:

See also

References

Citations

  1. 1 2 Gooch, Ellen (Spring–Summer 2006). "Truth, Lies, and Feta: The Cheese that Launched a (Trade) War". Epikouria: Fine Foods and Drinks of Greece. Triaina Publishing. Archived from the original on 5 July 2009.
  2. ↑ "Presenting the Feta Cheese P.D.O. – Feta's Description". Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Retrieved 7 December 2013.
  3. ↑ European Union (15 October 2002). Feta: Livestock Farming. European Commission – Agriculture and Rural Development: Door. p. 18.
  4. 1 2 3 Harbutt 2006.
  5. 1 2 3 4 "Feta Production". Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Retrieved 7 December 2013.
  6. ↑ Barthélemy & Sperat-Czar 2004.
  7. 1 2 3 "Greek Cheese". Odysea. Odysea Limited. 2013. Retrieved 7 December 2013.
  8. 1 2 3 Dalby 1996, p. 190.
  9. ↑ Homer. Odyssey, 9.193–9.230.
  10. 1 2 Polychroniadou-Alichanidou 2004, p. 283.
  11. 1 2 "Feta's History". Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Retrieved 7 December 2013.
  12. ↑ Harper, David (2001–2013). "fetta (n.)". Online Etymology Dictionary.
  13. ↑ Babiniotis 1998.
  14. ↑ "Evaluation of the CAP Policy on Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI): Final Report" (PDF). European Commission: Agriculture and Rural Development. London Economics. November 2008. p. 219: "Feta was finally registered for good as a PDO in October 2002". Archived from the original (PDF) on 14 February 2015. Retrieved 11 December 2013.
  15. ↑ Diane Kochilas (8 March 2006). "Feta Unbound: Greek Cheese Triumphs in Court". The New York Times. Retrieved 24 May 2014. In October, after a decade-long legal battle in which Greece faced up to dairy giants like Germany, Denmark and France and their versions of white, brined cheese, the organization's European Court awarded Greek feta 'protected designation of origin' status. That designation was created to assure the quality of traditional food products, including prosciutto di Parma, Roquefort cheese and Kalamata olives.
  16. ↑ Giorgos Christides (13 December 2013). "Feta Cheese Row Sours EU-Canada Trade Deal". BBC. Retrieved 24 May 2014. But new Canadian brands of 'feta' will have to call their cheese 'feta-style' or 'imitation feta' and cannot evoke Greece on the label, such as using Greek lettering or an image of ancient Greek columns.
  17. ↑ Emmott, Robin. "Greece wants changes to EU-Canada trade deal to protect "feta" name". 5 May 2015. Reuters. Retrieved 4 October 2016.
  18. ↑ "Arla Apetina". Arla. Arla Foods. 2013. Archived from the original on 12 November 2013. Retrieved 7 December 2013.
  19. ↑ Traditional foods with probiotic actions (Παραδοσιακά τρόφιμα με προβιοτικές δράσεις) - N.M. Tζανετάκη Καθηγητού Α.Π.Θ. http://www.iama.gr/ethno/ksanthi/tzanetakis.pdf
  20. ↑ Maragkoudakis, Petros A.; Zoumpopoulou, Georgia; Miaris, Christos; Kalantzopoulos, George; Pot, Bruno; Tsakalidou, Effie (2006). "Probiotic potential of Lactobacillus strains isolated from dairy products". International Dairy Journal. 16 (3): 189–99. doi:10.1016/j.idairyj.2005.02.009.
  21. ↑ http://nutritiondata.self.com/facts/dairy-and-egg-products/18/2%5Bfull+citation+needed%5D
  22. ↑ http://www.iatropedia.gr/diatrofi/feta-diatrofika-stoicheia-gia-ethniko-mas-tyri-ti-prosferei-kai-ti-kindynous-kryvei/72125/%5Bfull+citation+needed%5D
  23. ↑ Prandini, Aldo; Sigolo, Samantha; Piva, Gianfranco (2011). "A comparative study of fatty acid composition and CLA concentration in commercial cheeses". Journal of Food Composition and Analysis. 24 (1): 55–61. doi:10.1016/j.jfca.2010.04.004.
  24. ↑ Rainer, Lisa; Heiss, Cynthia J. (2004). "Conjugated linoleic acid: Health implications and effects on body composition". Journal of the American Dietetic Association. 104 (6): 963–8, quiz 1032. doi:10.1016/j.jada.2004.03.016. PMID 15175596.
  25. ↑ Rizzoli, R. (2014). "Dairy products, yogurts, and bone health". American Journal of Clinical Nutrition. 99 (5): 1256S–62S. doi:10.3945/ajcn.113.073056. PMID 24695889.

Sources

  • Babiniotis, George D. (1998). Λεξικό της νέας ελληνικής γλώσσας με σχόλια για τη σωστή χρήση των λέξεων Λεξικό της Νέας Ελληνικής Γλώσσας (in Greek). Athens: Kentro Leksikologias. ISBN 978-9-60-861900-5.
  • Barthélemy, Roland; Sperat-Czar, Arnaud (2004). Cheeses of the World. London: Hachette Illustrated. ISBN 978-1-84-430115-7.
  • Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London and New York: Routledge. ISBN 978-1-13-496985-2.
  • Harbutt, Juliet (2006). The World Encyclopedia of Cheese. London: Hermes House. ISBN 978-1-84-309960-4.
  • Polychroniadou-Alichanidou, Anna (2004). "13: Traditional Greek Feta". In Hui, Y.H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc. pp. 283–299. ISBN 978-0-82-475122-7.
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