It's Feta...and if you say it "Feddah", you may make my ears bleed.
So, what is it exactly?
Feta (Greek: φέτα, féta, "slice") is a brined curd cheese traditionally made in Greece. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
Since 2002, feta has been a protected designation of origin product in the European Union. Meaning, only those cheeses produced in a traditional way in some areas of Greece and made from sheep's milk, or from a mixture of sheep and goats’ milk of the same area, may bear the name feta.
So, what does that mean? Basically, if you want real feta, you have to buy imported. Domestic feta (made in the US) has no regulations on the percentage or origin of the milk. This basically means that most domestic feta is made all or predominantly from cow's milk in the same fashion. Imported feta from Greece has at least 70% sheep's milk.
Feta is traditionally categorized into firm (tangier and higher quality) and soft (spreadable and cheaper) varieties.
Does it make a difference?
If you're Greek, yes! Consider the dish you are making. If you are just using it as a topping, maybe not. If you are making a dish that features the cheese, I'd say so! Maybe your palate won't discern the difference. If you spend the extra money, it keeps a long time, so take that into consideration as well. If you have to travel to a Greek market because your local grocer doesn't carry feta to your liking, it's better to buy more and store it well.
Storing Feta
If your feta does not come in brine, you should make your own. Dissolve 3 Tsp of kosher salt in 2 cups of water. Make sure the cheese is completely submerged at all times. This will keep your feta fresh for up to 12 months!
I know this was not a traditional recipe, like the ones I've been sharing lately, but consider this my homage to Greek Easter, which was yesterday. I hope I have educated you a bit on the cheese of "my people".
Καλό Πάσχα και Καλή Ανάσταση!
So, what is it exactly?
Feta (Greek: φέτα, féta, "slice") is a brined curd cheese traditionally made in Greece. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.
Since 2002, feta has been a protected designation of origin product in the European Union. Meaning, only those cheeses produced in a traditional way in some areas of Greece and made from sheep's milk, or from a mixture of sheep and goats’ milk of the same area, may bear the name feta.
So, what does that mean? Basically, if you want real feta, you have to buy imported. Domestic feta (made in the US) has no regulations on the percentage or origin of the milk. This basically means that most domestic feta is made all or predominantly from cow's milk in the same fashion. Imported feta from Greece has at least 70% sheep's milk.
Feta is traditionally categorized into firm (tangier and higher quality) and soft (spreadable and cheaper) varieties.
Does it make a difference?
If you're Greek, yes! Consider the dish you are making. If you are just using it as a topping, maybe not. If you are making a dish that features the cheese, I'd say so! Maybe your palate won't discern the difference. If you spend the extra money, it keeps a long time, so take that into consideration as well. If you have to travel to a Greek market because your local grocer doesn't carry feta to your liking, it's better to buy more and store it well.
Storing Feta
If your feta does not come in brine, you should make your own. Dissolve 3 Tsp of kosher salt in 2 cups of water. Make sure the cheese is completely submerged at all times. This will keep your feta fresh for up to 12 months!
I know this was not a traditional recipe, like the ones I've been sharing lately, but consider this my homage to Greek Easter, which was yesterday. I hope I have educated you a bit on the cheese of "my people".
Καλό Πάσχα και Καλή Ανάσταση!
