Feta cheese history (2024)

FAQs

What is the history of feta cheese? ›

Feta cheese has been a part of Greece for nearly as long as humanity itself. It derives from the very first cheese made around 8,000 years ago, which was made soon after people began domesticating animals. Historians believe that milk began to ferment while being transported in the stomach of a goat or sheep.

Feta is one of the world's oldest cheeses for a reason. This soft and creamy fan favorite is traced back to 8th century Greece – the iconic cheese is even referenced in Homer's Odyssey! The salty and tangy flavor is what makes it so recognizable as a staple in Greek cuisine.

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.

The Greek word feta (φέτα) comes from the Italian fetta 'slice', which in turn is derived from the Latin offa 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels.

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

How Long Does Feta Last? According to Sommer, feta packed in liquid salt brine can last for as long as 6 months if stored correctly: You can keep the cheese in its original container, but be sure that the block is completely submerged in brine and that care has been taken to avoid contamination.

That honor goes to pule cheese (or magareći sir), a rare cheese produced in Zasavica Donkey Reserve in west central Serbia. The price? Around $600 a pound. To put this in perspective, a pound of Parmigiano Reggiano costs $15 to $25 per pound and up, depending on the producer and how many months the cheese is aged.

In theory, feta cheese made from kosher milk is also kosher. However, care needs to be taken to ensure that the cheese was not made with non-kosher rennet and that other non-kosher ingredients are not added.

Why is feta not vegetarian? ›

Is feta cheese vegan? The answer here is a pretty straightforward no. As feta cheese is made from the milk of sheep and sometimes goats it isn't suitable for anyone on a fully plant-based diet.

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.

a greek brined curd white cheese from sheep's milk or from a mixture of sheep and goat's milk. Feta cheese (Greek: φέτα, feminine gender; pronounced ˈfɛta (tiːˈʀiː)), or simply Feta is a kind of cheese. Usually it is made from the milk of sheep or goats.

The history of Feta cheese

According to Homer's 'Odyssey', Cyclope Polyphemus was the first to prepare cheese and more specific, feta cheese. Polyphemus was carrying the milk that he collected from his sheep in lambskins of animals, until one day he realized that the milk had curdled and had taken a solid form.

While feta cheese made in Greece is typically made with sheep's milk or with a combination of sheep's and goat's milk, many manufacturers in the US make feta with cow's milk.

Feta cheese is a good source of calcium, phosphorus and protein, all of which have been proven to promote bone health ( 10 ). Calcium and protein help maintain bone density and prevent osteoporosis, while phosphorus is an important component of bone ( 9 , 10 , 11 , 12 ).

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.

The making, or so-called pickling, of feta is an ancient practice. In Homer's Odyssey, Polyphemus the Cyclops made sheep's milk cheese, probably a forerunner of feta, which he ripened on racks in his cave. Considered the national cheese of Greece, feta is now made in many parts of the world.

Is feta goat cheese? Sometimes, but not usually. Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste.