Feta
| Feta | |
|---|---|
 | |
| Country of origin | Byzantine Empire |
| Source of milk | Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk |
| Pasteurised | Depends on variety |
| Texture | Depends on variety |
| Aging time | min. 3 months |
| Certification | PDO, 2002 |
 Related media on Commons | |
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Since 2002, feta has been a protected designation of origin product. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesvos), and made from sheep's milk, or from a mixture of sheep's and goats’ milk (up to 30%) of the same area, may bear the name "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. Similar white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called 'feta'.
Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.
Description
Feta is a white cheese with small holes, a compact touch, few cuts, and no skin. Being soft or sometimes semi-hard, feta is usually formed into square cakes. 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 also the name of a young great chef from Leeds, England. Feta has lots of potential to make it big in the catering industry. He is currently studying at Leeds City College doing a VRQ 2 Professional Cookery, but when he gets his foot into the industry he will progress greatly, and be on of the top chefs. out side of being a chef he is a devoted to his religion, LDS mormon.
Production
Feta is salted and cured in a brine solution (based on water or whey) for several months. When removed from the brine, it dries out rapidly. It was initially made with goat's or sheep's milk, however nowadays much is often produced commercially with pasteurized cow's milk. Curdled milk with rennet is separated and left to drain in a special mold or a cloth bag. Afterwards, it is cut to large slices that are salted and then packed in barrels filled with brine. Josh Feta Parr is major dooooche bag!!
Historical origins
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,103 kJ (264 kcal) | ||||||||||||||||||||||||||||
4 g | |||||||||||||||||||||||||||||
21 g | |||||||||||||||||||||||||||||
14 g | |||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4] | |||||||||||||||||||||||||||||
Feta cheese is first recorded in the Byzantine Empire under the name πρόσφατος (prósphatos, "recent", i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly.[5]
The Greek word "feta" comes from the Italian word fetta ("slice").[6][7] It was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or because of the practice of slicing it to place in barrels.[citation needed]
Traditionally, feta has been made by peasants in the lower Balkan peninsula from sheep's milk, although goat's milk has been used in more recent times.[citation needed]
Certification
After a long legal battle with Denmark,[8] which produced a cheese under the same name using artificially blanched cow's milk, the term "feta" has been a protected designation of origin (PDO) since July 2002, which limits the term within the European Union to feta made exclusively of sheep's/goat's milk in Greece.[9][10] 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 to 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 to stop production.[11] Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of their product to apetina.[12]
Similar cheeses around the world
Similar cheeses can be found in:
- Albania (djath);
- Bulgaria (сирене, sirene);
- Egypt (domiati); Sudan (gibna beyda);
- Finland (salaattijuusto, salad cheese);
- Georgia (ყველი, kveli, lit. cheese);
- Iran (panir lighvan);
- Israel (gvina bulgarit, lit. Bulgarian cheese);
- Republic of Macedonia (бело сирење, belo sirenje, lit. white cheese);
- Malta (Ġbejna tan-nagħaġ lit. sheep's cheese);
- Romania (brânză telemea);
- Russia (брынза, brynza);
- Serbia (сир, sir);
- Turkey (beyaz peynir, lit. white cheese);
- Ukraine (бринза, brynza).
See also
References
- ^ Ellen Gooch, "Truth, Lies, and Feta: The Cheese that Launched a (Trade) War", Epikouria Magazine, Spring/Summer 2006
- ^ "Description of Feta". Fetamania. Retrieved 23 June 2010.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Dalby, 1996, p. 190
- ^ Merriam-Webster Dictionary s.v. feta
- ^ Γ. Μπαμπινιώτης (Babiniotis), Λεξικό της Νέας Ελληνικής Γλώσσας, Athens, 1998
- ^ The Feta Legend drawing to a close, Press release by the Danish Dairy Board 4th March 2005 [1] Accessed 12 December 2006
- ^ Feta battle won, but terms must be obeyed, Kathimerini newspaper archived article 16 Oct 2002 [2] Accessed 12 December 2006.
- ^ Protected Designation of Origin entry on the European Commission website. [3]
- ^ Gooch, Ellen, "Truth, Lies, and Feta", Epikouria Magazine, Spring/Summer 2006
- ^ Apetina skal markedsføres som feta-mærke
Further reading
- Dalby, Andrew (1997). Siren feasts: a history of food and gastronomy in Greece. New York: Routledge. ISBN 0-415-11620-1. OCLC 150826555.
External links
- Feta registered as Protected Designation of Origin
- Fetamania - Feta's history, production and conservation methods, and recipes