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Cheese from Greece
Feta is a white cheese ripened in brine, made from ewe milk or ewe milk with up to 30% goat milk. The rennet curd drains in moulds under its own weight, is dry-salted on the surface and then packed into wooden barrels or metal tins under 7% brine. It ripens first at up to 18 °C and then at 2–4 °C, for at least two months in all.
| Ewe milk | At least 6% fat and pH at least 6.5; from local breeds fed on local flora; raw or pasteurised; set within 48 h of milking[gr-313025] |
| Goat milk | Optional, at most 30% by weight[gr-313025][eamb-feta] |
| Rennet | Traditional rennet or enzymes with the same action[gr-313025] |
| Lactic cultures and calcium chlorideCalcium chloride up to 20 g per 100 kg of milk | Only when the milk is pasteurised[gr-313025] |
| Coarse salt and 7% brine | [gr-313025][eamb-feta] |
| Starter | harmless lactic cultures are added when the milk is pasteurised |
Total time across the recorded steps: 2.6 months
What changes: Starting material: ewe milk, with goat milk up to 30%
Milk is kept at controlled temperatures until it is set. It must come from milkings at least 10 days after birth. Concentrating the milk or adding milk powder, proteins, caseinates, colours or preservatives is banned.
Microbes at work in this step
Not documented for this step.
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
Feta is a white cheese ripened in brine, made from ewe milk or ewe milk with up to 30% goat milk. The rennet curd drains in moulds under its own weight, is dry-salted on the surface and then packed into wooden barrels or metal tins under 7% brine. It ripens first at up to 18 °C and then at 2–4 °C, for at least two months in all. Made in 6 steps over 2.6 months. The longest step, ripen cold, takes at least 2 months (Greek Ministry of Agriculture 1994) and runs at 2–4 °C (Greek Ministry of Agriculture 1994). Salt is 7 % (Greek Ministry of Agriculture 1994). Lactobacillus plantarum (58 of 146 isolates), with L. pentosus and L. paraplantarum, the most common in traditional Feta during ripening and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, high for the first 20 days, then declining do most of the fermenting.
| Main step | at least 2 monthsSet[gr-313025][eamb-feta] | Ripen cold |
|---|---|---|
| Temperature | 2–4 °CSet[gr-313025][eamb-feta] | Ripen cold |
| Salt | 7 %Set[gr-313025][eamb-feta] | Pack under brine and pre-ripen warm |
| Acidity | pH at least 6.5Set[gr-313025] | Collect ewe and goat milk |
Feta is the model of the white-brined family: ewe milk with at most 30% goat milk, drained without pressing, dry-salted and ripened at least two months in 7% brine. Cow milk is not allowed, and the curd is never pressed.
Feta may be made from raw or pasteurised milk. In traditional trials, coliforms and E. coli peaked on day 4 and were not detectable by day 120. In a challenge test on pasteurised milk, E. coli O157:H7 added to the milk was no longer detected after 36–44 days of ripening. The two-month minimum ripening in brine is part of the PDO rules. The UK NHS lists pasteurised feta as safe in pregnancy and says soft cheese from unpasteurised milk must be cooked until steaming hot, because of Listeria.
Hazards the sources name: Coliforms and Escherichia coli, highest at day 4 and not found after 120 days of ripening; E. coli O157:H7 added in a challenge test, no longer found after 36–44 days of ripening.
Every number is labelled with how it is known. How this atlas is made
The 1994 decision recognised Feta as a PDO on the request of a livestock cooperative, and the EU application calls it produced in Greece since ancient times. The EU first registered the name in 1996, the Court of Justice partly annulled that in 1999, and Regulation (EC) 1829/2002 of 14 October 2002 entered it in the register as a PDO.
