Feta - Wikipedia, the free encyclopedia


** Feta **

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For other uses, see FETA (disambiguation).

Feta Cheese.jpg
Country of origin Greece
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

*Feta* (Greek: φέτα, /féta/, "slice") is a brined curd
cheese traditionally made in Greece. Feta is a crumbly aged 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"), or served with some olive oil
or olives and sprinkled with aromatic herbs such as oregano. It can also be
served cooked or grilled, as part of a sandwich, in omelettes, or as a
salty alternative to other cheeses in a variety of dishes.

Since 2002, feta has been a protected designation of origin product in the
European Union. According to the relevant EU legislation, only those
cheeses produced in a traditional way in some areas of Greece (mainland and
the island of Lesbos), and made from sheep milk, or from a mixture of sheep
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 brined white cheeses produced outside the EU
are often made partly or wholly of cow's milk, and they are sometimes
called "feta".


· 1 Description
· 2 Production
· 3 Historical origins
· 4

Source: en.wikipedia.org/wiki/Feta

how is feta cheese made

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