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Cheese from Greece
Milk is set with rennet and the curd drains in moulds by its own weight. The blocks are salted dry and then kept under brine, first warm and then cold, for at least two months, which gives a white, salty cheese.
| Sheep milk, or sheep and goat milk | Feta PDO: goat milk at most 30 % of the milk[feta-eu] |
| Starter culture | Lactococci, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in one study make[thodis2023] |
| Rennet | Kid and lamb rennet in one study make[thodis2023] |
| Dry salt25 g per kg of cheese | For barrel feta in one study make[thodis2023][feta-eu] |
| Brine7 % NaCl | Feta PDO brine strength[feta-eu] |
| Starter | In one Feta study make, a freeze-dried starter culture of lactococci with yogurt bacteria (Thodis 2023) |
Total time across the recorded steps: 2.6 months
What changes: Starter and rennet go into the milk and it sets to a gel
Output: curd.
Microbes at work in this step
the starter begins souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk is set with rennet and the curd drains in moulds by its own weight. The blocks are salted dry and then kept under brine, first warm and then cold, for at least two months, which gives a white, salty cheese. Made in 5 steps over 2.6 months. The longest step, mature cold under brine, takes at least 2 months (EU registration summary) and runs at 2–4 °C (EU registration summary). Salt is 2.5 % (Thodis P 2023). Lactococcus lactis subsp. lactis and subsp. cremoris, in the added culture of one Feta study make and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, in the added culture of one Feta study make do most of the fermenting.
| Main step | at least 2 monthsSet[feta-eu] | Mature cold under brine |
|---|---|---|
| Temperature | 2–4 °CSet[feta-eu][thodis2023] | Mature cold under brine |
| Salt | 2.5 %Reported[thodis2023] | Salt the surface dry |
| Acidity | pH 4.9 → 4.34Measured[thodis2023] | Mature cold under brine |
The cheese is stored in brine. Feta PDO fixes the milk (sheep, with up to 30 % goat), a 7 % brine and at least two months of ripening. In the Domiati method of Fahmi and Sharara, as used in Helal and Tagliazucchi 2023, the salt goes into the milk before renneting, unlike the dry salting of the curd in Feta.
Made the same way, each with what its own sources record.
Cheese from Armenia
Softer than Lori, the other main Armenian brined cheese.
Sources: Armenia Discovery
Cheese from Bulgaria, Cherni Vit village
A white brined cheese kept in lime-wood barrels whose surface turns green with mould once the barrel is opened in a damp cellar.
Sources: Slow Food Foundation for Biodiversity; Dimov S.G.; US Centers for Disease Control and Prevention
Cheese from Middle East, particularly Egypt and Eastern Arabia
Wikipedia lists it among the traditional Levantine cheeses beside Akkawi, Baladi, Nabulsi and Jibneh mshallale, and describes it as a fresh, pronouncedly salty, medium-firm cheese with excellent meltability that can also be boiled before eating.
Cheese from Armenia
The 2003 thesis describes it as a soft cheese and one of Armenia's most popular, affordable national products.
Sources: Truzyan N 2003
Cheese from United States, California
Re-made from telemea as a ripened stracchino-style square, dusted with rice flour and matured in paper.
Sources: Salzman M. 2019; Myers D. 2013
The UK NHS lists pasteurised feta as safe in pregnancy and advises eating unpasteurised soft cheeses only when cooked until steaming hot, because of Listeria. The pH of feta fell from about 4.9 to 4.3 over 100 days of ripening in one study, as lactose turned to lactic acid.
Every number is labelled with how it is known. How this atlas is made
The Feta PDO summary says the cheese has been made in Greece since ancient times.
