Feta: The Super Cheese

Feta is a traditional Greek cheese made from sheep's milk or a 70/30 mixture of sheep and goat's milk aged in brine. Feta made with sheep's milk is sharper creamier than cow's milk feta. Sheep's milk feta is lighter, smoother, and spreads easier than cow's milk feta. First of all, sheep's milk comes from land-grazed sheep, eating grass, wild herbs, and plants that grow wild in the fields. Land grazed sheep milk has a complex flavor profile. Sheep's milk feta is dry brined and is conducive to culturing probiotic bacteria. The probiotics within feta cheese add the tangy umami complexity to the cheese in the same manner as tannins and phenols do to wine. The probiotics elevate feta to its super cheese status. Some bacteria found on Greek feta are Lactobacillus Plantarum, Lactobacillus Brevis, Lactobacillus Coryniformis, and Lactobacillus Fermentum. These are common probiotics found in fermented foods like yogurt, sauerkraut, pickles, brined olives, Korean Kimchi, and sourdough.

Feta cheese is an ancient cheese alluded to in Homer's Odysseus. Odysseus and his men noticed a sharp smell when they entered the cave. They discovered the white brined cheese in the cavern belongs to the man-eating Cyclops, Polyphemus. Cato, the Elder in the second century B.C., mentions the brining technique of white cheese. Many food archaeologists debate whether or not Cato was alluding to the production of feta.

Real feta cheese has a PDO (Product Designation of Origin) from Greece. Feta's consistency is creamy but can crumble into little pepper ball-sized chunks. The cheese is salt-brined as curds, and this gives its salty flavor. Feta is one of the saltiest cheeses at 5 %; other cheeses usually have 1.5 to 2 % salt content. Feta has the unique property of holding its structure when heated. The heat resilience is from the high protein content of feta. Because feta is brined, feta has a longer shelf life than most other cheeses. Many Greeks store their feta in salt brine while in the refrigerator to extend the shelf life and preserve the probiotic nature of the cheese.

Feta is rich in calcium, phosphorus, and protein. The combination of phosphorus and calcium helps maintain healthy teeth and bones by promoting bone density and may prevent osteoporosis. Feta is loaded in Vitamin A and B complex vitamins. In addition, feta is lower in fat than aged parmesan, mozzarella, and cheddar cheese. Feta makes our bones more robust and is less fatty than other cheeses. Adopting a Mediterranean diet is attributed to reducing osteoporosis within 12 months.

Feta cheese will add umami complexity to any dish. Pair feta cheese with Kalamata olives and sardines, and you have a classic Mediterranean appetizer tray. Treat your taste buds with pitted Kalamata olives stuffed with feta cheese infused with a pinch of oregano and a dash of garlic and onion powder.

Feta Cheese takes any traditional pasta dish to the next (umami) level. Bake the feta with olive oil, cherry tomatoes, basil, and a dash of oregano. Add onion and garlic to taste, and you have created a creamy, tangy sauce that can sizzle any pasta dish. Add the creamy feta tomato sauce to complement seafood, chicken, bread, or veggies. The feta tomato sauce makes any dish worthy of any Bistro. Adding sliced Kalamata olives will dazzle your taste buds, and put your homemade feta Bistro dish over the top. I highly recommend this dish with shrimp and linguine. Use the sheep or sheep/goat version for this dish whenever heating feta. It becomes creamier when slightly heated and intensifies the umami components of feta. How can you lose? Pair it with a bottle of your favorite red wine, and you are in Culinary Nirvana. Bon Appetit.