Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’. To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well. The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta. On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.
4 days ago
I have a lot to say about this cheese, so this will be long. First of all, I would like to thank the creators of this cheese for existing. Without you, we would not have this fine culinary supportive cheese that without it, modern Greek foods and foods from all cultures might be insipid. So if your name is Psellos and you are from the 11th century, my deepest gratitudes come out to you. But I digress. You might be wondering why I praise the creator of feta like this when I only give it three stars out of five. The answer is simply that I don’t enjoy this cheese very much by itself, and a cheese’s quality should always first be judged by its taste on its own. By itself, feta cheese is very clingy and mushy, which would not be a problem if feta was also flavorless. On its own, the only positive it offers is it’s texture, if you devolve into a baby and this is the only cheese you can eat because of its mush-like properties. However, this cheese, when paired with other foods, gains some enjoyability. I enjoy this cheese with salads and authentic Greek food. It’s texture helps to complement vegetables because vegetables are crunchy. However, my favorite pairing with feta is quite probably the same as my favorite pairing with all cheeses: grapes. Grapes are an excellent addition to cheese because of its texture being both crunchy, tender, and liquid-like. In my opinion, feta can make or break any meal. This contributes to making feta a tricky cheese to craft dishes with. Also, there is the option of feta crumbles or feta blocks. I prefer feta crumbles because blocks of feta can become overwhelming. In conclusion, feta is a delicate cheese whose quality depends on the dish it resides in. Furthermore, there must be a certain amount of feta in a dish so that it doesn’t overwhelm it or bring nothing to the taste or texture. Because if this, feta is a dynamic cheese that is very particular and very unique in many ways. If you are looking for an interesting cheese to change the flavor or texture of your dish, give feta a try