History of Feta
Jun 27, · What is Feta? It is a Greek white salty cheese produced from sheep’s milk or a combination of sheep’s and goat’s milk (I will talk about its taste in another post). After the rennet is added to the milk, it coagulates and it is drained. Then it is transferred to barrels and it goes through a maturation process of at least 2 months. Origin of feta Modern Greek (turi) pheta (cheese) slice from Italian fetta slice from offetta diminutive of *offa from Latin offa morsel of food From American Heritage Dictionary of the English Language, 5th .
I love feta all year around but during the summer when I eat mostly vegetables, feta shat my meat and I fetaa through it in no time. After the rennet is added to the milk, it coagulates and it is drained. What does android means in phones it is transferred to barrels and it goes through a maturation process of breek least 2 months.
As with many Greek products, feta became popular in other countries and ln began to be produced outside of Greece. These factors produce a cheese whose structure and taste have nothing to do with feta. Only cheese produced in a traditional way in certain parts of Greece can be called feta.
Back in Greece whats going on in japan to the European Commission to include feta on the register of protected designations of origin PDO. However, Denmark, Germany and France, challenged that decision, saying that the word feta is generic and simply describes salty cheese and the EC decision was cancelled. Inhowever, feta was once again granted a protected designation of origin. The court was not convinced either and rejected the request.
Greekk concept of PDO actually protects the consumer. When a cheese not made in Greece and not the traditional way, is called feta and makes reference to its Greekness, this is part of a sales strategy that not only capitalizes on dpes reputation of the original product but also creates consumer confusion. Sheep from the UK are different from sheep in Greece because the land is different and so are the breeds.
In Greece, small native breeds of sheep and goats, which have become extremely tough and resistant, in order to survive in the particular environment with diversified flora, give feta its unique flavor, but also a different nutritional profile.
So if you are trying to incorporate nutritional components of feeta Greek Mediterranean diet and gain the health benefits, you need to eat food that resembles as closely as possible the original product and not imitations made with different ingredients. She has been active as a clinician, consultant and lecturer for 20 years, both in the U. As I mentioned in the previous post, feta is Greek and it is acknowledged as that by the European Commission due to a variety of […].
There are all sorts of feta in and around that region. Personally Bulgarian feta is my favorite feta. Because feta, is like Roquefort, who is producing in France! They invented and they have the right to keep the name! Feta is the same! Clean and clear! Aaaron thanks for the cooking comment.
In regards whwt feta, as I explain in my post, frta to several important arguments presented, feta has been given a protected designation of origin PDO in the European Union, which means that eman cheese produced in a traditional way in certain parts of Greece can be called feta. There is no personal or political motivation in the post, I am stating what legally applies in the E. The above are all right for the meaning of Feta, but Greece was also the first country to produce the cheese which they or someone named feta and years later, neighbouring countries like Bulgaria and Italy and I think France produce how to stop check disk on startup fine and tasty cheese, and the name is stuck, feta.
I live in England, my daughter sent me this link from New Zealand, and as I have 2kls of Bulgarian feta in the fridge, I will now make some carrot and how to change emergency brake pads patties for a surprise meze for my husband tonight.
Stin i yiasas Rita. You what township do i live in michigan correct, Elena.
Thank you for these informative articles on meaj. Yes fega different from Greek feta but it is delicious in its own right. While I grek in eating food from its original location I also believe in the important of eating locally to promote the local economy and to reduce the environmental impact.
Thanks Reeshiez, Yes, there are geek wonderful cheeses from all around the globe I wish I could try them all! But also regarding the PDO ih, and the labeling situation, which was developed for several reasons: one is to protect the economies of a particular country that produces a particular product but also to protect the consumer and the reputation of the product.
In other words definitely eat locally as I have been saying on this blogbut make sure that those local products are labeled correctly. I love using fresh spinach and organic eggs and of course real feta and extra virgin olive […]. Real feta is Greek and is acknowledged as that by xoes European Commission. Check out this post on how to buy good feta and what good feta should look like and taste […].
Very Interesting. Reply How to choose feta cheese like a Greek: 6 Rules to help you pick the best feta Olive Tomato June 29, at pm […] different types of milk and various countries claiming ownership. Reply Aaron Cohan January 28, at am What do you mean by feta is only feta and its only made in Greece? Reply Aaron Dose January 28, at am Reta the way i doew love your cooking. Its delicious. Reply rita enright January 29, at am The above are all right for the meaning of Feta, but Greece was also the first country to produce the cheese which they or someone named feta and years later, neighbouring countries like Bulgaria and Italy and I think France produce this fine and tasty cheese, and the name is stuck, feta.
Great blog by the way. Reply adam May 27, at pm i am very pro PDO, no offense to others.
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Feta, the Greek word for slice, is the cheese’s modern name, according to Diane Kochilas, the Greek food authority. In earlier times, it may have simply been known as barrel cheese or white cheese. The Bulgarian name for feta, sirene, means white cheese. Feta production is relatively simple, which partly explains why so many countries make it. Greek Feta: Traditionally made from sheep's milk, although sometimes a little goat's milk is blended in. Salty and tangy, with a lemony flavor, and usually rich and creamy, although versions with more goat's milk tend to be more crumbly. To the modern consumer, the word Feta means brine cheese, produced in Greece, using specific technology from sheep and goat milk. According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach Greeks the art of cheese making.
Feta is a white cheese and is the most consumed cheese in Greece. It's also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In , after sixteen years of hot debate, the European Union's highest court decreed that "feta" is protected as a traditional Greek product, and that none of the other EU member nations can use the name.
Greek name and pronunciation:. Feta is a salted curd cheese made from either sheep's milk, goat's milk, or a blend. It is sold in many degrees of firmness, ranging from soft and crumbly to fairly hard. Its flavor varies from mild to sharp. Because it is cured from a week to several months and stored in its own salty whey or water brine, feta is often referred to as a "pickled cheese. Feta does not have a rind or outer hard layer and is usually pressed into square or rectangular blocks.
It dries out and sours quickly when removed from its brine; for that reason, blocks of packaged feta cheese are covered with brine, and should be stored, refrigerated, in the brine until used.
Feta is available in most supermarkets as a solid block packed in brine, or crumbled. The milk fat content of feta ranges from 45 to 60 percent. Typically, the nutritional values for one ounce of feta cheese are:. Feta is used as an appetizer, side dish, and as an ingredient in salads, filled pies, and pastries.
Its use in preparing and serving Greek food is almost as imperative as the use of olive oil. Feta may be used in most recipes that call for cheese: vegetable and fruit salads, filled pies, as a topping for or ingredient in cooked rice and tomato-based pastas, as a filling for omelets, in sandwiches, and elsewhere.
Two of my favorite uses for feta:. Feta is not a "melting" cheese. Feta has been a favorite cheese in Greece for many centuries. Homer's "Odyssey" contains several references to cheese which may have been feta cheese. In Greek mythology, the Cyclops Polyphemus was perhaps the first feta cheese manufacturer: carrying the milk that he collected from his sheep in animal-skin bags, he discovered that, days later, the milk had become a solid, savory, and preservable mass - the first feta cheese?
Another tale from Greek mythology credits Aristaeus, son of Apollo and Cyrene, with its discovery. Clifford A. Wright, a writer and cook specializing in the regional cuisines of the Mediterranean and Italy, suggests that the word "feta" may be of ancient Italian origin. Wright says, "the word feta does not exist in classical Greek; it is a New Greek word, originally tyripheta, or 'cheese slice,' the word feta coming from the Italian word fette , meaning a slice of food.
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