Feta is a classic Greek curd first recorded in Byzantine times and is still made by shepherds in the Greek mountains using unpasteurized milk. Originally made with goat or sheep’s milk, today much of the commercially produced feta for export is made from pasteurized cow’s milk, which results in a firmer texture. The milk is curdled with rennet, a natural complex of enzymes, then separated and allowed to drain in a special mold or cloth bag. It is then cut into large slices, salted, packed in barrels filled with whey or brine, and cured for anywhere from one week to several months. Because feta is packed in brine, it is often referred to as “pickled cheese.”
The name ‘feta’ comes from the Italian word fetta (meaning “slice”), and dates back to the 17th century, likely referring to the method of cutting the cheese into thin slices for serving on a plate. Feta can range from soft to semi-hard and is usually formed into square cakes without any skin. It is a clean white color with a rich, distinguishable aroma and is known for its tangy, salty flavor, which can range from mild to sharp. Its milk fat content can range from 30 to 60 percent. In some cases, even individuals who are lactose intolerant or allergic to cow’s milk products are able to consume goat and sheep milk without experiencing side effects. While goat and sheep milk contain both lactose and protein, their composition is different, making them more tolerable for some people.
Feta Cheese Selection and Storage
The finest feta cheese should be purchased directly from its brine bath. If pre-packaged, it should include some brine to keep it moist. Feta cheese is best when eaten fresh, so always check the date. If the cheese will not be consumed immediately, it should be stored in a brine or milk bath. This will reduce the saltiness and help maintain the cheese’s moist and mild flavor. Properly stored in brine or milk and refrigerated, feta cheese can last up to three months. If additional brine is needed, mix one pound of kosher salt with a gallon of water. Feta should always be protected from exposure to air, as it will dry out and cause the taste to become sharper or sour.
- Freeze: Feta can be frozen, but its texture will change slightly. After defrosting, it is best to crumble it over salads or use it in cooked dishes, rather than as slices. To freeze, wrap it in airtight plastic packaging and defrost, still wrapped, in the refrigerator. Once defrosted, store it in brine or olive oil if not used immediately.
- Store in Paper: Barrel-aged feta sold directly from the barrel is often wrapped in lightweight paper, then placed in a plastic bag. Keep the feta in the paper, even if it becomes soggy from the cheese’s moisture, and store it in either a plastic bag or plastic wrap.
- Store in Olive Oil: This is often referred to as “marinated feta” and is excellent for use in salads. Place chunks of feta in a glass jar, filling to 1/2 inch from the top, and cover completely with olive oil. Seal tightly and store. Do not refrigerate.
Shopping for Feta
Shopping for feta cheese can be a bit confusing. Despite the 2005 ruling by the European Union restricting the use of the name “feta” to Greece, the market is still filled with cheese labeled “feta” from other EU member countries like France and Denmark. Feta can also be found from Romania, Bulgaria, and the United States.
Most chain supermarkets sell feta in small packages, but there are other options. If you wish to purchase larger quantities, check out Greek and Middle Eastern markets in your area, or shop online using your favorite search engine to find “feta cheese.” Online sources like iGourmet and Amazon’s Gourmet Food Shop are just a few options.
Authentic feta cheese can be somewhat expensive, costing between $7 and $10 per pound when purchased in small quantities. However, if you buy in bulk and store it properly, the price is likely to become more affordable.
Nutrition
The milk fat content of feta ranges from 45 to 60 percent. Typically, the nutritional values for one ounce of feta cheese are:
In 1 oz. of feta:
- 75 calories,
- 1 gram of carbohydrates,
- 4 grams of protein,
- 25 milligrams of cholesterol,
- 6 grams of fat,
- 4.2 grams of saturated fat.
Feta Cheese Cooking Tips
- In general, feta cheese and goat’s cheese can be used interchangeably if needed.
- Those on salt-restricted diets should avoid feta cheese.
- Feta is considered a medium-fat cheese, similar to mozzarella and reduced-fat versions of regular cheeses.
- Allow about thirty minutes for feta cheese to come to room temperature to fully enjoy its rich, tangy flavor and creamy texture.
- If needed, Muenster cheese can be substituted for feta cheese in many cooked recipes.
A Few Quick Serving Ideas for Feta
Feta is delicious crumbled over salads (especially the Classic Greek Salad) or served with sliced tomatoes, sprinkled with olive oil and fresh herbs. It is also used as a filling for puff pastry (feuilletes).
Feta is a key ingredient in Greek salad, but like most cheeses, it can also be served cooked. It is sometimes grilled as part of a sandwich, offering a salty alternative to other cheeses in a variety of dishes.
Feta can also be used in a fondue when mixed with ricotta cheese, butter, lemon juice, and parsley.
