Generality
Feta is a fresh cheese that has its historical roots in ancient Greece.
It is produced exclusively from sheep's milk, or alternatively from sheep and goat milk in a ratio of 7: 3.
Due to the preservation method, which involves immersion in curd brine for about 3 months, the feta has a characteristic white color and a sour taste. Once removed from the preserving liquid, it takes on a much more compact consistency.
Outside the European Union, cheeses very similar to feta are produced which, although they are sometimes called by the same name, also contain (or only) cow's milk. Feta, however, is produced in large blocks and has a less crumbly texture. and grainy to the touch compared to alter egos made from cow's milk.
Since 2002, the term "feta" has become a Protected Designation of Origin of the European Union. According to the "current legislation:" only cheeses produced in the traditional way and in particular areas of Greece, made from sheep's milk or a mixture of sheep and goat (up to 30%), can be called feta ".
However, in the eastern Mediterranean and around the Black Sea, even today very similar cheeses can be found, therefore white and preserved in brine (often called "white cheese").
Nutritional Characteristics
Feta is a cheese with medium digestibility, since its lipid portion is quite relevant. On the other hand, it has one of the least high energy densities, thanks to the "abundant quantity of water". In fact, despite being preserved in brine (which tends to dehydrate the curd), feta is still subjected to a lower than average dehydration. of dairy products (also due to the absence of seasoning).
Nutritional Values Feta
The nutritional characteristics of feta are various. First of all, it contains little lactose, even if in measurable quantities; this makes it suitable for the diet of mildly intolerant subjects, but it is contraindicated in the diet of the severely intolerant.
Feta brings a fair concentration of high biological value proteins. The breakdown of fatty acids (even if not mentioned in the table) is not the best, as it should favor saturated ones. As it is made from whole milk, in addition to the percentage, the absolute quantity of the latter is also quite important; even the cholesterol concentration is not the best. Therefore, in case of hypercholesterolemia, feta is a food to be consumed in moderation.
As for vitamins, feta is rich in riboflavin (vitamin B2) and retinol (vitamin A). On the contrary, with regard to salts, calcium, phosphorus and sodium are abundant in particular; the latter is an unfavorable element, since its excess in the diet is considered a risk factor for the onset or aggravation of arterial hypertension.
The average portion of feta, if used as a dish, is about 100-150g (250kcal).
Gastronomic uses
Feta is mainly used as a table cheese or as an ingredient in salads (for example the Greek one) and desserts.
Its use in famous recipes is also noteworthy spanakopita (Spinach Cake), tyropita (cheese cake) and in the appetizer with olives, extra virgin olive oil and aromatic herbs (especially oregano).
Feta is also served grilled, as a filling for sandwiches, in omelettes, or as an alternative to other cheeses in some recipes.
Black and White Rice Salad with Feta and Walnuts
Problems with playing the video? Reload the video from youtube.
- Go to the Video Page
- Go to the Video Recipes Section
- Watch the video on youtube
Description
Feta is a fairly soft but compact Greek cheese, without or with small holes, without rind and with a uniform white color.
Usually, feta is produced in large chunks that remain immersed in brine and drained only before consumption.
The maximum humidity of the cheese is 56%, the minimum fat content in the dry matter is 43% and the pH varies from 4.4 to 4.6.
The flavor of the feta is spicy and savory, delicate or pungent depending on the case; in fact, feta is traditionally divided into the "soft" and "firm" varieties.
The “firm” variety is spicier, firmer and considered to be of superior quality. The "soft" one is so soft that it can be spread; it is considered less valuable and has a lower cost (it is mainly used in cake recipes).
When cut, feta always produces a variable quantity of “trimma”, which is widely used for cakes; not being marketable, this edible but waste product is generally sold free of charge upon request.
High-quality feta should have a sheep's milk aroma, with hints of butter and yogurt. In the mouth it is tasty, slightly salty and acidulous, with a spicy finish reminiscent of pepper, ginger and a hint of sweetness.
Production of Feta
Traditionally (and legally, within the EU), feta must be produced only with whole sheep's milk or with a mixture of sheep and goat's milk (with a maximum of 30% goat's milk).
Milk can be used raw but, to date, most producers use it pasteurized. Once cold, at about 35 ° C (95 ° F), the rennet is added and it is left to coagulate by aggregation of the caseins. The compacted curd is then segmented and placed in a special mold, or in a canvas bag, to allow the whey to drain.
After several hours, the curd is sufficiently dense to be cut and salted (the concentration of these added minerals must reach about 3%). The whole is then placed (according to the producer and the specific area of Greece) in metal containers or wooden barrels, and left to infuse for several days.
Certifications
After a long legal battle with Denmark, which for many years produced a homologous cheese based on bleached cow's milk, Greek feta was recently assigned the Protected Designation of Origin (PDO - October 2002). This limits the assignment of the term to cheeses preserved in brine and produced exclusively from sheep and goat milk made in Greece.
In 2013, Greece reached an agreement with Canada, where a dairy food is produced whose name has been changed to “feta style”, with no reference to Greece.
According to the European Commission, the biodiversity of the earth associated with the special breeds of Greek sheep and goats is responsible for the typical aroma and flavor of the original feta. It has given the various nations another five years to find a new name for their cheese or stop making it. production.
For the decision of the European Union, the Danish dairy company “Arla Foods” had to change the name of its white dairy products to “Apetina”.
History
The first references on the production of feta in Greece date back to the VIII BC; the technology used, as described in Homer's Odyssey (cave of Polyphemus), is similar to that used by Greek shepherds today.
In the past, in ancient Greece, sheep / goat cheeses were quite common foods, as well as an essential part of gastronomy. In particular, feta was mentioned for the first time in the Byzantine medical treatise of 1209; moreover, it was produced by the Cretans and the Wallachians of Thessaly.
In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the sale of feta and its preservation in brine.
The Greek word feta comes from the Italian word "slice", which in turn derives from the Latin "offa" (piece). This was introduced in the Greek language in the seventeenth century and became a widespread term from the nineteenth; it is possible that the noun was chosen in reference to the common practice of cutting the cheese to put the slices in the storage barrels.
Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
