Feta, the iconic Greek cheese, has become a staple in many cuisines around the world. Its tangy, salty flavor and crumbly texture have captured the hearts of chefs, foodies, and regular folk alike. But with so many varieties and brands available, choosing the best feta can be a daunting task. In this article, we’ll delve into the world of feta, exploring the factors that determine its quality, the different types, and what to look for when making a purchase.
What Makes a Good Feta?
Before we dive into the best feta to buy, it’s essential to understand what makes a good feta in the first place. Here are the key factors to consider:
Milk Quality
Feta is typically made from sheep’s milk, goat’s milk, or a combination of both. The quality of the milk greatly impacts the final product. Look for feta made from the milk of grazing animals, as this will result in a more complex and nuanced flavor profile.
Production Methods
Traditional feta is made using a natural fermentation process, which involves adding rennet to the milk to separate the curds and whey. The curds are then salted and aged for several months to develop the characteristic flavor and texture. Some industrial producers may use shortcuts, such as artificial additives or pasteurization, which can affect the cheese’s quality.
Aging Process
Feta can be aged for anywhere from a few months to several years. The longer it’s aged, the stronger and more complex the flavor becomes. However, over-aging can lead to a dry, crumbly texture that’s unpleasant to eat.
Region and Tradition
Feta originated in Greece, and the country’s unique terroir plays a significant role in shaping the cheese’s character. Look for feta made in Greece or other regions with a strong tradition of feta production.
Types of Feta
Now that we’ve covered the factors that determine a good feta, let’s explore the different types available:
Traditional Feta
This is the most common type of feta, made using sheep’s milk or a combination of sheep’s and goat’s milk. It’s usually aged for around 3-6 months, resulting in a tangy, salty flavor and a crumbly texture.
Feta Cheese with Goat’s Milk
As the name suggests, this type of feta is made exclusively from goat’s milk. It tends to be milder and creamier than traditional feta, with a slightly sweeter flavor.
White Feta
White feta is made from cow’s milk and has a milder flavor than traditional feta. It’s often used as a substitute for ricotta or cottage cheese in recipes.
PDO Feta
PDO stands for Protected Designation of Origin, a European Union certification that guarantees the cheese meets strict production standards and originates from a specific region. PDO feta is made only in certain areas of Greece, using traditional methods and locally sourced milk.
What to Look for When Buying Feta
With so many types and brands available, it can be overwhelming to choose the right feta. Here are some key things to look for when making a purchase:
Label Claims
Check the label for claims like “traditional,” “PDO,” or “made in Greece.” These indicate that the feta meets certain production standards and originates from a specific region.
Ingredients
Avoid feta with added preservatives, artificial flavorings, or coloring agents. Opt for feta with a simple ingredient list that includes milk, salt, and rennet.
Texture and Appearance
Good feta should have a crumbly, white texture with a slightly yellowish tint. Avoid feta that’s too soft or has visible mold.
Smell and Taste
A good feta should have a tangy, salty aroma and a flavor that’s both rich and refreshing. Avoid feta with a strong, pungent smell or an unpleasantly bitter taste.
Top Feta Brands to Consider
Based on our research and expert opinions, here are some top feta brands to consider:
| Brand | Type | Country of Origin | Price Range |
|---|---|---|---|
| Goya | Traditional Feta | Greece | $8-$12 per block |
| Fage | Feta Cheese with Goat’s Milk | Greece | $10-$15 per block |
| Aurora | White Feta | United States | $6-$10 per block |
Conclusion
Choosing the best feta can be a complex task, but by considering the factors that determine quality, understanding the different types, and knowing what to look for when making a purchase, you’ll be well on your way to finding the perfect feta for your taste buds. Remember to opt for traditional, PDO, or locally sourced feta for the most authentic experience. Happy cheese hunting!
What is feta cheese and where does it come from?
Feta cheese is a type of brined cheese that originated in Greece. It is typically made from sheep’s milk or a combination of sheep and goat’s milk, and is known for its salty, tangy flavor and crumbly texture. Feta is often used in Greek cuisine, and is a staple ingredient in many traditional dishes such as salads, pasta, and pies.
The origins of feta cheese can be traced back to ancient Greece, where it was first produced by shepherds in the countryside. Over time, feta became a staple of Greek cuisine, and its production and trade were regulated by guilds. Today, feta is produced not only in Greece but also in other countries around the world, although the EU has protected designation of origin (PDO) status for feta produced in certain regions of Greece.
What are the main differences between Greek and non-Greek feta?
The main differences between Greek and non-Greek feta lie in the milk used, the production process, and the flavor profile. Greek feta is made from sheep’s milk or a combination of sheep and goat’s milk, and is produced according to traditional methods that involve salting and brining. Non-Greek feta, on the other hand, may be made from cow’s milk or a combination of milks, and may use different production processes.
Greek feta is often considered to be of higher quality and has a more distinctive flavor profile, with a tangy, salty taste and a crumbly texture. Non-Greek feta may be milder and creamier, and may lack the characteristic tang of traditional Greek feta. However, there are many high-quality non-Greek feta options available, and the best choice will depend on personal taste preferences.
Is all Greek feta the same?
No, not all Greek feta is the same. While Greek feta is known for its high quality and rich flavor, there can be significant variations depending on the region, producer, and production methods. Some of the main factors that can affect the quality and flavor of Greek feta include the type of milk used, the age of the cheese, and the level of salt content.
For example, feta from the region of Macedonia in northern Greece is known for its creamy texture and mild flavor, while feta from the Peloponnese region in southern Greece is often saltier and tangier. Additionally, some producers may use traditional methods and recipes, while others may use more modern techniques and ingredients.
What is the best way to store feta cheese?
The best way to store feta cheese is in a cool, dry place, such as the refrigerator. It’s best to keep feta away from strong-smelling foods, as it can absorb odors easily. If you’re not planning to use feta within a few days, it’s a good idea to wrap it tightly in plastic wrap or aluminum foil and store it in the fridge.
Feta can also be frozen for longer-term storage. Simply wrap the feta tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen feta can be stored for up to 6 months, and can be thawed and used in recipes as needed.
How do I choose the best feta for my recipe?
When choosing the best feta for your recipe, it’s important to consider the type of recipe, the desired flavor profile, and the budget. If you’re looking for a traditional Greek flavor, it’s worth investing in a high-quality Greek feta. If you’re on a budget, a non-Greek feta may be a good option.
It’s also important to consider the age of the feta, as younger feta can be milder and creamier, while older feta can be saltier and tangier. Additionally, some fetas may be flavored with ingredients such as herbs or spices, so be sure to read the label carefully.
Can I make my own feta cheese at home?
Yes, you can make your own feta cheese at home, although it may require some patience and practice. Making feta involves heating the milk, adding a starter culture, and then shaping and salting the curds. The cheese must then be aged in a brine solution for several months to develop its characteristic flavor and texture.
While making feta at home can be a fun and rewarding process, it’s important to note that the results may not be exactly the same as store-bought feta. Additionally, making feta at home requires some specialized equipment and ingredients, such as cheese molds and rennet.
Is feta healthy to eat?
Feta cheese can be a part of a healthy diet when consumed in moderation. It is a good source of protein, calcium, and other nutrients, and contains many beneficial compounds such as conjugated linoleic acid (CLA). However, feta is also relatively high in fat and calories, so it’s important to be mindful of portion sizes.
Additionally, some fetas may be high in sodium, so it’s a good idea to choose a low-sodium option or rinse the feta under cold water to remove excess salt. Overall, feta can be a healthy addition to a balanced diet when consumed as part of a Mediterranean-style eating pattern.