FETA CHEESE PRODUCTION
Georgis Tavantzis – 5/2005
HISTORY
The history of cheese is as old as humanity itself,and is connected to the taming
of domestic animals 10000 years B.C. ago. The cheese is however believed to be first
prepared roughly 8.000 years ago.The discovery was completely accidental during the
transport of milk in stomachs of young animals.
The word feta means brine cheese and according
to greek mythology the gods sent Aristaios ,son of Apollo
to teach the greeks the art of cheese making.There are a
lots of records though regarding the consumption of
cheese in ancient Greece.According to the myth ,Cyclope
Polyfimos was the first to prepare cheese .Transporting
the milk that he collected from his sheep in skinbags
made of animal stomachs,one day he realised that the
milk had curdled and had taken a solid ,tasty and conservable form.
The way feta is produced since then has remained pretty much the same and
only in areas such as automation and packaging it differs a lot.Feta as a name exists
from the 17th century and refers to the practice of slicing up cheese to be laced into
barrels.Feta’s growth international rate is mainly a result of the mass immigration of
greeks to various countries during the 20th century.
FETA
PRESENTING THE FETA CHEESE
The European Comission has instituted the
protection of the geographical origin of various
products,through their characterisation as products of
Protected Designation οf Origin(P.D.O.).This can be
used against producers providing the markets with
imitations.A mere mention of a product name brings its
place of production immediately to mind and it is fair
and in accordance to international treaties to protect its
origin name.Finally two years ago after several
arguments with countries,which supported that name
feta has become a common one,the name was re-introduced in the register of P.D.O.
with the (EC)1829/2002 ruling of the commission.
DESCRIPTION OF FETA
According to the Code of Foods of Greek
Legislation, Feta is produced either from sheep milk or
mixture of sheep and goat milk, in the regions of
Macedonia, Thrace, Epirus, Thessaly, Sterea,
Peloponnese and Lesvos Island. It must be allowed to
mature for at least two (2) months in wooden barrels or
1
metal containers, covered in brine.It is a soft cheese with no skin, with small holes and a
compact touch, with few cuts. It has a clean white colour, a pleasant lightly acidic
flavour and a rich, distinguishable aroma.Its maximum moisture is 56%, its minimum
fat content in dry matter is 43% and its pH varies between 4,4-4,6.
NUTRITIONAL VALUE
We already know that cheese is a major part of human’s diet as depending on the
kind of cheese and production method ,it contains proteins,fat,calcium and vitamins in
varying percentages and nutritional value.Feta is the main greek cheese and has a very
high nutritional value according to the table shown:
FETA IMITATIONS
A number of countries have tried to substitute feta with brine cheeses made with
cow milk due to lack of sheep and goat milk which represent great differences in
aroma,flavour,chemical composition and sensory characteristics.One method imitates
the traditional method of feta preparation,but adds chlorophyll to cow milk ,in order to
achieve the white colour,and lipase in order to approximate its sensory
characteristics.Another method uses ultra filtration to condense cow milk prior to
coagulation,and straight into packaging.In both cases,cow milk cheese fails to
approximate the representative sensory characteristics of traditional feta.
PRODUCTION
Today, Feta is prepared in Greece either in small family-run cheese dairies
where tradicional technology is applied,or in industrial units equipped with modern
equipment aiming at the minimisation of production cost and the improvement of
product quality,that still respect the basic principles of the traditional technology of
cheese making.
GOAT AND SHEEP MILK AS RAW MATTERIAL FOR FETA
PRODUCTION
2
Feta is prepared from sheep milk or a mixture of sheep and goat,which cannot
exceed 30% of the total.The raising of goats and sheeps dates from the ancient
times.This branch of sheep and goat breeding always flourished in the Mediterranean
countries.Milk comes from sheep and goat races ,which are traditionally raised and
adapted to the region where their diet is based on the local flora.Both kinds of milk are
mainly produced in Greece’s mountainous regions ,where an ecosystem rich in plant
and animal life is to be found due to the climate and ground conditions.The rich sensory
characteristics of sheep and goat milk ,and therefore of the feta produced with it ,are
owed to this unique ecosystem,combined with the natural raising of indigenous sheep
and goats.
PRODUCTION METHOD
 Feta is a high quality cheese,conserved in
brine,in sliced form.Milk is corrected by
producers and brought to the cheese dairy in
large kegs.The milk coagulation has to occur
within
48
hours
from
its
collection.Initially,sheep and goat milk is
standardised and then pasteurised in 68ºC for 10
min(slow pasteurisation) ,or in 72ºCfor 15
sec(fast pasteurisation).
 Following that milk is refrigerated in 34-36ºC,lastic acid starter cultures
and chloride calcium in a proportion of 10-20/100kg of milk are
added;and finally 20 mins later ,enough rennet for coagulation to occur
in 45-60 mins.
 As soon as milk coagulation is complete,the curd is cut in small cubes
(1-2cm wide),and left for 10 mins.The curd is then transported
progressively and carefully into moulds,which favour draining and
shaping of small cuts.The filled moulds are then transported to a room
with a temperature of 16-18ºC ,where they remain for 18-24
hours.During this period ,they are periodically turned over for better
draining.
 The next day cheese is removed from the moulds and placed temporarily
either in wooden barrels or metal containers ,where it is salted in
layers,so that final concentration of salt in the mass of cheese is roughly
3%.
 After 2-3 days ,cheese is placed into barrels or other containers with
brine,containing 7%sodium chloride(NaCL).They are transported into
the maturing chambers ;rooms with temperature of 16-18ºC and very
high relative humidity,where they remain for 10-15 days ,until the first
stage of maturing is complete.During this time feta’s particular sensory
characteristics are developed.At the end of the first stadium of
maturing,Feta’s moisture is lower than 56%,and its ph ranges between
4,4-4,6.
 Then during the second stage of maturing,feta is transported into
refrigerators with a temperature of 2-4
degrees Celsius .
 The total maturing time of Feta lasts until
2 months.It is worth mentioning ,addition
of any form of powder or condensed
3
milk,milk proteins ,casein salts,colour, conservatives and antibiotics to
either milk,Feta or brine is strictly prohibited.
CONSERVATION
Until its distribution,Feta is conserved in refrigerator units with a temperature of 0-2ºC.
During its conservation in metal containers or wooden barrels,it must be covered with
brine containing 7% salt,and avoid contact with air.This way,it maintains its freshness
and rich sensory characteristics,
Feta can then be distributed to the consumer straight out of the barrel or metal
container.As far as packages are concerned,feta is also distributed in airtight packages
sealed in vacuum and in containers where feta is preserved in its natural brine.These
packages offer great convenience to the consumer.
LINKS
Ministry of Argicultural Development and Foods
(www.minagric.gr)
Food and Drinks
(www.foodanddrinks.gr)
www.FETAMANIA.gr
Recipes
(www.sintages.gr)
Agropolis
(www.agrool.gr)
IATROnet
4
(www.iatronet.gr)
TRADITIONAL RECIPES(STARTER-MAIN DISH)
1.Aubergines with feta cheese and tomato sauce
80gr fried aubergines(larged sliced rings)
40gr tomato sauce with basil
40gr feta cheese,crumbled,peppery
1gr thyme for the tomato sauce
100 gr fresh tomatoes,finely slopped
30gr onion,finely chopped
5gr garlic
10gr fresh basil leaves
Preparation:
Deep fry the sliced aubergines in hot oil and put
aside.Prepare the tomato sauce with the basil.Place the
aubergines in a small dish and sprinkle the sauce.Cook at
low temperature for 15 minutes,and then sprinkle the
crumbled feta and the thyme.
2.Thrace beef in crock with feta cheese
150gr beef shoulder cut in pieces
70gr feta
60gr potatoes cut in cubes
50gr artichokes in slices
10gr corn flour
40gr lemon juice
30gr finely chopped onion
Water,up to 1/3 of the cooking dish
Salt,black pepper,finely chopped parsley
Preparation:
Wash well the meat and fry it lightly with the onion until
it browns.Put the meat in the dish with the water ,the
olive oil,the salt and place in the oven to cook for
approximately one hour.
Ten minutes before taking out of the oven ,add the
crumbled feta and the courn flour thinned in the lemon
juice ,and cook until the sauce thickens.Garnish with finely chopped parsley and serve.
BON APPETITE!...
5
6