Traditional Greek Feta Cheese Recipes Archives (2024)

FAQs

What is the difference between feta and Greek feta? ›

She explained that French feta, made of 100% sheep's milk, is the least salty of the three. Bulgarian may be made of sheep and/or goat, while Greek feta will be primarily sheep's milk and sometimes up to 30% goat's milk ― both are a little saltier than French.

It is an appropriated Greek feta cheese, but has a milder flavor and a creamier texture.

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. The flavour is salty and tangy, the texture dry and crumbly. When CHOICE taste tested feta cheese a few years back, the 'Greek-style' feta rated highest.

“Goat cheese is milder in flavor than feta, but also tends to be lower in calories as well as fat.” Depending on how it's processed, goat cheese can also pack probiotics, which are microorganisms that can aid digestion. Fresh mozzarella, “tends to be one of the lowest in calories and sodium,” McGrane says.

Milk of kosher animals is kosher (provided that it is not eaten together with meat or processed in “meat” utensils or dishes). In theory, feta cheese made from kosher milk is also kosher.

Although it isn't the saltiest, Greek feta packs the most flavor of the three, which makes it a transformative addition to simple, one-dimensional dishes. Marinated feta is a go-to appetizer around here. At the end of the day, though, the most important thing to look for when buying feta is how it's packaged.

If you have high blood pressure, heart disease, kidney disease, or diabetes, you may need to limit or even avoid eating feta cheese. Contains lactose: Feta cheese is unripened, meaning that it contains more lactose than matured cheese. As a result, you may need to avoid it if you are lactose intolerant or allergic.

When feta is exposed to the air, the cheese starts to dry out and the flavor becomes sharply sour. But just like when making and storing pickles and fermented foods such as sauerkraut, the brine—a combination of water and salt—both flavors and preserves the cheese.

What does the word feta mean in Greek? ›

The ancient Greeks called the product that emanated from the coagulation of milk “cheese”. The name Feta, literally meaning “slice,” originated in the 17th century, and probably refers to the practice of slicing up cheese to be placed into barrels—a tradition still practiced today.

Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.

Since 2002, Feta has been registered as a PDO, or protected designation of origin, with the European Commission. This granted the right to Greece alone to market their cheese as Feta. PDO is a European designation that protects local agricultural products, as well as traditional recipes and production methods.

Protected Designation of Origin

Feta is recognised by the European Union as a traditional Greek product of Protected Designation of Origin (P.D.O.). P.D.O. stands for 'Protected Designation of Origin' and only applies to products which comply with EU Regulation No 1151/2012.

The word “Feta” means slice or slab in Greek. That term originated in the 17th century—before then, Feta was just called “cheese” in Greece—and refers to the tradition of slicing up cheese and placing it in barrels, a practice that continues to this day. Brining is an essential part of what makes Feta unique.

Greek Feta: There are different varieties of feta cheese, each with its characteristics, but the Greek feta cheese is probably the most authentic. It is briny, tangy, and salty, with a lemony aftertaste that lingers in the mouth for a while afterward. French Feta: French Feta is less salty, and Greek Feta is milder.