Feta cheese is considered to have originated in Greece, specifically mainland Greece and the island of Lesbos in the Aegean Sea. There’s even evidence suggesting its existence in ancient Greece, with mentions possibly appearing in Homer’s Odyssey.
Introduction on Feta Cheese Where Does It Come From
You’ve probably enjoyed it crumbled atop a Greek salad, but feta’s popularity goes beyond that one dish.
Crumble it on a salad, bake it in a pastry, or enjoy it by itself – feta cheese is a versatile ingredient that adds a salty tang to many dishes.
While many associate feta with Greece, it’s actually produced in other countries as well, though with some variations.
You might think of feta as exclusively Greek, but this brined white cheese has a wider story to tell. Let’s dive into the world of feta, exploring its origins and discovering its global influence.
Feta Cheese Where Does It Come From: The Birthplace of Feta
Feta’s roots run deep in the Mediterranean, with its birthplace traced back to mainland Greece and the island of Lesbos.
While there’s no documented evidence of “feta” itself existing in ancient Greece, the brining and storage techniques used for feta are believed to be that old.
Archaeological evidence suggests cheesemaking practices similar to feta’s production might have been happening around 8,000 years ago!
So, while the name might be younger, feta’s origins are steeped in ancient Greek tradition.
Traditional Feta vs. Modern Varieties: A Tale of Two Brines
True feta, as designated by the European Union’s Protected Designation of Origin (PDO) label, boasts a very specific recipe.
This traditional feta is crafted with sheep’s milk, or a combination of sheep’s milk (minimum 70%) and goat’s milk (maximum 30%). This blend results in a cheese with a unique character:
Texture: Slightly crumbly, yet creamy on the palate.
Flavor: A delightful balance of tanginess and saltiness, with subtle grassy or nutty notes depending on the sheep’s diet.
Brine: Aged in a brine solution made from sea salt, which further enhances the feta’s flavor and preserves it.
However, feta’s popularity has led to its production expanding beyond Greece. In many other regions, cow’s milk is readily available and more affordable.
Feta made with cow’s milk can still be delicious, but it often has a milder flavor and a slightly different texture compared to its sheep and goat milk counterpart.
It may also lack the complex depth of flavor that comes from the unique fatty acid profile of sheep’s and goat’s milk.
How do Greeks eat feta?s eat feta?
Greeks love their feta cheese, and they enjoy it in a variety of ways:
Table Cheese
A simple but delightful way to enjoy feta is as a table cheese. It’s served with some olives and bread, often drizzled with olive oil and sprinkled with oregano [1]. This is a common part of a meze, a selection of small plates served as an appetizer.
Salads
Feta is a star ingredient in Greek salad, of course. The salty cheese complements the tomatoes, cucumbers, onions, and olives in the salad.
Pastries
Feta features in many Greek pastries, like the savory pies spanakopita (spinach pie) and tyropita (cheese pie) made with phyllo dough.
Baked and Fried Dishes
Feta’s crumbly texture holds up well to baking and frying. It can be found in baked dishes and even fried cheese with honey, balsamic glaze, and pistachios.
Other Uses
Greeks get creative with feta, using it in tomato sauces for mussels, crumbled over pasta dishes, or even served with watermelon for a sweet and salty combinations.
What are the similar brined cheeses produced in other regions?
Feta’s fame has inspired a whole family of brined cheeses across the Balkans and Black Sea regions. These close cousins share similar production methods and a tangy, salty character. Some examples include:
Bulgaria: Sirene (similar to feta, but can also be made from cow’s milk)
Romania: Telemea (often creamier than feta)
Turkey: Beyaz peynir (literally “white cheese”)
Serbia: Sirenje (comes in various textures, from crumbly to spreadable)
FAQs
What is feta cheese made from?
Traditional feta comes from sheep’s milk, or a blend of sheep and goat’s milk, brined for a tangy and salty flavor.
Is feta cheese from a cow?
Traditionally, no. Real feta is made from sheep or goat’s milk (or both). Cow’s milk feta is common outside Greece, but it’s not true feta.
Can feta only be made in Greece?
No, feta-style cheeses are made worldwide, but true PDO feta with specific milk and production methods comes only from Greece.
Is feta the healthiest cheese?
Feta isn’t the absolute healthiest, but it’s lower in fat than some cheeses. It has good calcium and protein, but also higher sodium.
Why does feta cheese taste so good?
The salty tang of feta cheese comes from brining, while the milk (sheep or goat) adds richness. It crumbles satisfyingly and pairs well with sweet, savory, and acidic flavors.
Conclusion
Feta cheese, though most popular for its role in Greek salad, boasts a rich history and surprising versatility. While its birthplace lies in mainland Greece and Lesbos, feta’s journey extends far beyond.
Traditional feta, a PDO product, uses sheep’s milk or a blend with goat’s milk, resulting in a tangy, salty cheese with a unique depth of flavor.
Modern production has embraced cow’s milk in other regions, creating delicious variations.
Feta’s influence extends across the Balkans and Black Sea, with close cousins like Bulgarian sirene and Turkish beyaz peynir sharing its brined brilliance.
Ready to explore the world of feta? Why not crumble some over a refreshing summer salad, bake it into a savory tart, or try grilling slices for a delightful appetizer? Feta’s versatility is waiting to be discovered!
