Feta Cheese

Feta is a well-known brined cheese, traditionally made in Greece and popular worldwide. It has a distinct salty flavour and a slightly crumbly texture. Feta is primarily made from sheep's milk, sometimes with the addition of goat's milk. This cheese is commonly used in Greek cuisine, in salads, pastries, and various dishes.

The production of feta has a long history and involves several key steps:

1. Milk: Traditionally, feta is made from sheep’s milk, sometimes with up to 30% goat’s milk. Pasteurized milk is often used in industrial production, but raw milk is common in homemade varieties.

2. Curdling the milk: Rennet is added to heated milk, which causes the milk to curdle and form curds.

3. Whey separation: Once the milk has curdled, the curds are cut into small pieces to help separate the whey. The curds are then left to settle and are transferred into molds.

4. Pressing: The curds are lightly pressed to remove excess whey, but they remain moist enough to keep the cheese soft.

5. Salting and brining: Feta is salted either dry or by immersing it in brine. The salting process gives feta its characteristic salty flavor and helps preserve it for a long time.

6. Aging: Feta typically matures in brine for 2-3 months. This aging process allows the cheese to develop its distinctive texture and rich flavor.

Feta has a fresh, salty taste with a crumbly yet soft texture. The cheese crumbles easily without breaking into hard pieces. The quality of feta can vary depending on the type of milk and production method:

• Sheep’s milk feta: Has a richer and more robust flavour with slight tangy notes.
• Goat’s milk feta: Offers a milder and softer taste, with a slight acidity.
  
  

Storage of Feta Cheese

1. Storage temperature: Feta should be stored in the refrigerator between +2°C and +5°C (36-41°F) to maintain freshness and prevent spoilage.

2. Brine: To preserve its texture and flavour, feta is best stored in brine. Without brine, feta can dry out quickly. If purchased without brine, you can prepare a salt solution (10% salt) and store the cheese in it.

3. Shelf life:
   
   
   Feta in brine can be stored for up to 2-3 months under proper conditions.
   
   
   Feta without brine should be consumed within a few days after opening, as it loses moisture and flavour more quickly.

4. Freezing: It’s not recommended to freeze feta, as its texture becomes more grainy, and the flavour diminishes after thawing. If frozen, feta is best used in dishes where texture is less important, such as in baking.

5. Preventing drying out: If feta begins to dry out, you can rehydrate it by placing it in brine or wrapping it in a damp cloth.

Feta is widely used in various dishes due to its bold salty flavor and soft texture. The  main ways feta is used in cooking:

1. Salads: Feta is often added to salads, especially in traditional Greek salad, where it is combined with cucumbers, tomatoes, olives, onions, and olive oil. It can also be added to various vegetable salads to enhance the saltiness and texture.

2. Appetizers and tapas: Feta is served as a standalone appetizer with olive oil, oregano, and olives. It can be marinated in oil with herbs or served on bread or crackers.

3. Baking: Feta is commonly used in baked dishes, especially in dishes like spanakopita (Greek pie with feta and spinach) or tiropita (feta cheese pie). It is also added to pies, pizzas, and casseroles.

4. Omelettes and scrambled eggs: Feta pairs well with omelettes and baked egg dishes like frittatas. Its salty taste complements vegetables and herbs.

5. Pasta and noodles: Feta is used in pasta, either mixed into sauces or crumbled on top of finished dishes, adding a rich flavour.

6. Roasted vegetables: Feta pairs well with roasted vegetables such as eggplant, peppers, and zucchini. It is often added to casseroles or vegetable sides to give them a creamy texture and salty flavour.

7. Sandwiches and wraps: Feta is often used in sandwiches and wraps, usually combined with cucumbers, tomatoes, spinach, and sauces.

8. Dips and spreads: Feta serves as the base for dips and spreads, such as a feta dip made with yoghurt, garlic, and olive oil.