Feta cheese, with its salty, slightly acidic flavor and creamy, crumbly texture, is a versatile ingredient in many cuisines. From salads to pastries, its unique characteristics can elevate any dish. But not all feta cheeses are created equal. Understanding the nuances of different feta varieties can significantly impact your culinary creations.
The distinct flavor and texture of feta cheese come from its production process. Sheep, goat, or cow’s milk is acidified, curdled, cut, and drained. Then, the cheese is packed in brine to ripen for several months, resulting in its signature salty and tangy profile. This brining process also contributes to feta’s unique qualities.
Feta is notably salty, containing up to 5% salt by weight, compared to 1.5-2% in most other cheeses. This high salt content intensifies the flavors of the foods it accompanies. Another distinguishing feature is its tight protein structure, which prevents it from melting or breaking down when heated. Unlike cheddar, which separates into fat and protein when heated, feta maintains its structure and becomes creamier. Finally, the brining process extends feta’s shelf life considerably compared to other cheeses, thanks to the high salt concentration and submersion in liquid.
When selecting feta at the grocery store, consider three key variables: form factor, milk type, and packaging. Pre-crumbled feta often contains added starch or cellulose to prevent caking, compromising its creaminess and overall flavor. Opting for a block of feta allows you to crumble it yourself and enjoy a superior texture.
The type of milk used also influences the feta’s characteristics. Sheep and goat milk feta boasts a higher fat content, resulting in a creamier texture compared to cow’s milk feta. Sheep milk feta offers a sharper flavor, while goat and cow milk versions are milder. Authentic Greek feta is made exclusively from sheep’s milk or a blend with no more than 30% goat’s milk. This designation is protected by the European Union’s Protected Designation of Origin (PDO), ensuring it’s produced within a specific geographical area in Greece.
While the PDO stamp guarantees authenticity, it doesn’t necessarily equate to superior taste. Personal preferences vary, and you may prefer feta made with 100% goat milk or feta-style cheese from other regions. However, understanding the impact of milk type on flavor and texture is crucial for choosing the right feta for your culinary needs.
The higher fat content in sheep and goat milk feta makes it spreadable, while cow’s milk feta tends to be less pliable. When heated, cow’s milk feta retains its structure but becomes slightly bouncy, whereas authentic Greek feta develops a richer creaminess. Therefore, sheep or goat milk feta is ideal for hot dishes like the viral feta pasta, providing a luxuriously creamy texture.
Cow’s milk feta is a budget-friendly option with a milder flavor and lower calorie count. It’s often sold in brine, which offers several advantages. Brined feta has a longer shelf life after opening, retaining its freshness for four to six weeks compared to one to two weeks for packaged feta. The brine also preserves the feta’s flavor and can be repurposed for vinaigrettes or brining other foods like chicken.
Ultimately, the best feta cheese depends on your intended use and personal preferences. Sheep or goat milk feta excels in hot applications and spreads beautifully, while cow’s milk feta provides a cost-effective and flavorful option for everyday use. Keeping both varieties on hand allows you to cater to different culinary needs and explore the diverse world of feta cheese.
