feta
Sign in to saveFeta ( ; ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the filo-based Greek dishes spanakopita , and tyropita . It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich,
AI overview
Feta is a Greek cheese made from sheep's milk or a mixture of sheep and goat's milk, known for its soft, crumbly texture and tangy, salty flavor. It's commonly used in salads like Greek salad and in pastries such as spanakopita, often served with olive oil, olives, or herbs like oregano.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Cheese.name
- Feta
- Cheese.image
- 250px
- Cheese.country
- Greece
- Cheese.region
- Mainland Greece and Lesbos Prefecture
- Cheese.source
- Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk
- Cheese.pasteurized
- Depends on variety
- Cheese.texture
- Depends on variety
- Cheese.aging
- Three months minimum
- Cheese.certification
- PDO: 2002
via Wikipedia infobox
Article
13 sectionsContents
- Generic term and production outside Greece
- Geographical indication
- Effect of certification
- Description
- Production
- History
- Nutrition
- Similar cheeses
- See also
- Citations
- General and cited references
- Further reading
- External links
Feta ( ; ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the filo-based Greek dishes spanakopita , and tyropita . It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.
Since 2002, feta has been a protected designation of origin (PDO) in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep milk, or from a mixture of sheep milk and up to 30% goat milk from the same area.