Exploring Feta Cheese: Its Origin, Availability, and Preparation

Feta cheese is a traditional grated cheese, which is widely popular and can be found in grocery stores across the United States. Many people wonder about its origin, availability, and how to prepare it. This article will provide a detailed exploration of feta cheese, discussing its Greek origin, its availability in France, and methods for preparing it.

Where Does Feta Cheese Originate?

Feta cheese has a rich history rooted in ancient Greece. It is mentioned in the Odyssey, a classic epic poem by Homer, where it is referred to as nomikos. This early reference indicates that feta cheese has been part of Greek culinary traditions for thousands of years. However, it's important to note that not all feta produced today is truly traditional feta, as many countries produce cheese that mimics the original Greek recipe but may not be called "feta" under certain trade agreements. Nevertheless, understanding its origin is crucial for appreciating the cheese's authentic taste and texture.

Availability of Feta Cheese in France

While feta cheese is predominantly associated with Greece, it has gained popularity in France and is now widely available there. Unlike America, where feta cheese can be found in almost any grocery store, its availability in France is also quite extensive. The French have a wide variety of cheese options, and feta has found its place among them. In France, you can find feta specifically labeled as such, and it is often enjoyed in salads, sandwiches, and appetizers.

Feta cheese in France is usually made from sheep's or goat's milk, or a combination of both. This local production contributes to its unique flavor and texture. To attest to its quality, some French feta producers have obtained PDO (Protected Designation of Origin) status, ensuring that the cheese is produced and prepared according to traditional methods and meets specific quality standards.

Preparing Feta Cheese

Preparing feta cheese at home can be a rewarding experience. While it requires some effort, the end result is a authentic, flavorful cheese that can complement a variety of dishes. Here’s a simple method to make feta cheese:

Milk and Cheese Cultures: Start by obtaining sheep's or goat's milk and a cheese culture, such as Mesophilic starter cultures or buttermilk, which helps in the coagulation process.

Coagulation: Heat the milk to around 32°C (89.6°F) and add the cheese culture. Let it sit for 10-15 minutes until the milk coagulates. Once the curds form, cut the curds into 1 cm (0.4 inch) pieces and let them sit for another 10-15 minutes.

Cheesecloth and Salting: Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain for about an hour. Once the curds have drained, gather the corners of the cheesecloth and press them gently to remove any remaining whey. Place the curds back in the cheesecloth and add salt to taste. Wrap the curds in the cheesecloth and let them sit for 24-48 hours in a cool, dark place.

Storage: After the aging process, store the feta cheese in brine (mix of water and salt) to maintain its freshness and flavor. Store the feta in a cool refrigerator, changing the brine every 3-4 days to keep it fresh.

With this method, you can enjoy a homemade version of feta cheese that can be used in traditional Greek salads, as a topping for pizzas, or as an ingredient in various appetizers.

Conclusion

Feta cheese is a versatile and traditional cheese with deep roots in Greek cuisine. While it's widely available in America, it's also found in France, where it continues to be a popular ingredient in culinary creations. With its distinctive tangy flavor and creamy texture, feta cheese adds a unique dimension to many dishes. Whether you're consuming it in its original form or preparing it at home, feta is a delightful addition to any meal.