What kind of milk feta cheese

This junket now curd is cut into cubes, and whey a watery liquid comes out of the curd, leaving the curd more concentrated. The curds are placed into forms moulds and more whey is released from the curd making it even more firm and concentrated. The cheese is then salted by immersion in brine salty water and matured for a minimum of two months. It's often stored and sold still in the brine. The texture of traditionally produced feta is firm and open gaps in the curd and it easily crumbles apart.

This technology for cheese manufacture was introduced in the early s. Pasteurised milk is passed through a special filter resulting in a concentrated, viscous liquid, which is poured into forms. Starter bacteria and rennet are then added to the concentrated milk and it turns to a solid.

As with the traditional method, the cheese is then salted to finish the process. UF is a faster process than the traditional method and has the potential to increase yield because the whey proteins are incorporated into the final product. As a general rule of thumb, if your feta is labelled 'Danish-style' it's likely to be UF, as the bulk of feta made in Denmark one of the largest feta producers after Greece is produced using this method.

Greek-style feta, on the other hand, is more likely to have been produced using the traditional method. The name 'feta' has been used since the 17th century when Greece was under Venetian influence.

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Comments Leave a Comment. Leave A Comment Cancel reply Your email address will not be published. Member ID. Featured Review. What We're Cooking Now. Menu A Vegan Thanksgiving Dinner. But the most useful distinction is the geographical style. These are the three main types of feta you'll see at the store, and what they're best for. This is the saltiest type of feta, with a firm yet creamy texture.

We're all about slicing it up and dressing it with good olive oil, salt, and pepper. A simple treatment let's the substantial texture and pleasant creaminess shine.

Mild and creamy. After 16 years of heated debate among member countries of the European Union, the EU's highest court finally awarded exclusivity of the name "feta" to Greece in The court set very specific requirements for how and where the cheese can be made:. According to the EU court, in the view of the advocate general, "feta" meets the requirements of a designation of origin in that it describes a cheese originating from a substantial part of Greece, whose characteristics derive from its geographical environment and its production, processing and preparation are carried out in a defined area.

The tight restrictions and requirements placed on its production make feta a semi-hard cheese—it crumbles well—that's white in color and tends to be a bit salty. Feta is tangy, but the degree of tang can vary depending on the exact diet of the sheep—what she eats can effectively season her milk.

This is one significant reason why the court ruled that Greece "owns" feta cheese. True feta is the result of geographical factors unique to that country affecting the diets of livestock. Similar cheeses are made with cow's milk—one called " telemes " is even produced in Greece. But cow's milk cheeses or combinations using cow's milk as an ingredient are not the same. The taste is very different. Bulgaria makes a similar cheese that's creamier and much saltier.