Who doesn't love Feta Cheese? The Greek International Food Market, of which I've previously raved, carries several different feta cheeses, including a couple barrel-aged ones, such as the Horio Barrel Aged Feta, Parnassos Barrel Aged Feta, and Dodoni Feta Cheese. That tasty salty tang to the crumbly and moist feta is appealing, and it can be enjoyed on its own, atop salads, in sandwiches, or in other recipes. There is also a unique depth of flavor to the barrel-aged fetas, with a mild woody, herbal tinge.
Maybe the first U.S. newspaper to discuss Feta Cheese in any detail was the Sun & New York Press, March 9, 1919, in an article titled, "Greek Feta Cheese Makers Use Primitive Methods." The article began, “A cheese in brine, commercially known as feta or fetta cheese, is manufactured in Greece under circumstances so simple and surroundings so primitive as almost to debar it from a place under the heading manufactures, since it is virtually a natural product.”
The article continued, “It is made by shepherds scattered over the mountainous portion of Greece, each man preparing the cheese in his tiny hut.” And they all basically created feta in the same manner. “The milk, generally sheep’s milk, is poured into large receptacles and slowly heated, if necessary, to bring it to a temperature approximating body heat, on order that fermentation may take place advantageously.” Next, “Rennet is then added to the milk, and when properly curdled the whey is decanted and the curds wrapped in cheesecloth woven from wool. The mass is slowly pressed by twisting the empty upper part of the bag until all free whey is squeezed out, when the bad is hung up to drip for a period of ten to twenty-four hours, depending upon the humidity of the atmosphere and the speed of evaporation in conjunction with the pressure exerted by the weight of the mass.”
The details of the process were continued. “At the end of this period the solid mass of casein is unwrapped and sliced and dry salt is liberally sprinkled over the slices. The salt absorbs much of the moisture still left in the curds and the saline solution is then quickly re-absorbed by the cheese.” It was then noted that, “The salting process generally is completed within twenty-four hours and the cheese is then ready to be packed in wooden barrels holding from 112 to 169 pounds. After four or five days ripening the cheese is ready to eat. Its taste from this point until it begins to deteriorate is not unlike Devonshire curds, if salt and a little cayenne pepper be substituted for the sugar and cream with which that familiar product is most frequently eaten.
It also didn't take long for U.S. cheese producers to make their own attempts at Feta Cheese. The Ithaca Journal (NY), April 23, 1925, reported that John Talarougas, a native of Greece and resident of New York, recently bought 100 sheep, intending to make. The article stated, “The cheese is now made in some sections of Vermont and New Hampshire, in which cows’ milk is utilized.” It was also noted that only 2 pounds of raw sheep milk are needed for 1 pound of feta, compared to the need for 5 pounds of cow's milk. This type of feta cost about 80 cents per pound.
Fast forward to the present, when In early 2021, the U.S. was taken by storm when a recipe for baked feta pasta went viral on the popular app TikTok, acquiring millions of views. The recipe first became popular in Finland in 2018, a creation of a Finnish food blogger.
Inspired by this trend, the Greek International Food Market has launched #BostonBakesFeta, a challenge for people to create their own unique dishes with this classic Mediterranean cheese. The possibilities are endless and go far beyond the original baked feta pasta dish. Feta is certainly a versatile ingredients, and you're limited only to your imagination.
Maybe the first U.S. newspaper to discuss Feta Cheese in any detail was the Sun & New York Press, March 9, 1919, in an article titled, "Greek Feta Cheese Makers Use Primitive Methods." The article began, “A cheese in brine, commercially known as feta or fetta cheese, is manufactured in Greece under circumstances so simple and surroundings so primitive as almost to debar it from a place under the heading manufactures, since it is virtually a natural product.”
The article continued, “It is made by shepherds scattered over the mountainous portion of Greece, each man preparing the cheese in his tiny hut.” And they all basically created feta in the same manner. “The milk, generally sheep’s milk, is poured into large receptacles and slowly heated, if necessary, to bring it to a temperature approximating body heat, on order that fermentation may take place advantageously.” Next, “Rennet is then added to the milk, and when properly curdled the whey is decanted and the curds wrapped in cheesecloth woven from wool. The mass is slowly pressed by twisting the empty upper part of the bag until all free whey is squeezed out, when the bad is hung up to drip for a period of ten to twenty-four hours, depending upon the humidity of the atmosphere and the speed of evaporation in conjunction with the pressure exerted by the weight of the mass.”
The details of the process were continued. “At the end of this period the solid mass of casein is unwrapped and sliced and dry salt is liberally sprinkled over the slices. The salt absorbs much of the moisture still left in the curds and the saline solution is then quickly re-absorbed by the cheese.” It was then noted that, “The salting process generally is completed within twenty-four hours and the cheese is then ready to be packed in wooden barrels holding from 112 to 169 pounds. After four or five days ripening the cheese is ready to eat. Its taste from this point until it begins to deteriorate is not unlike Devonshire curds, if salt and a little cayenne pepper be substituted for the sugar and cream with which that familiar product is most frequently eaten.
It also didn't take long for U.S. cheese producers to make their own attempts at Feta Cheese. The Ithaca Journal (NY), April 23, 1925, reported that John Talarougas, a native of Greece and resident of New York, recently bought 100 sheep, intending to make. The article stated, “The cheese is now made in some sections of Vermont and New Hampshire, in which cows’ milk is utilized.” It was also noted that only 2 pounds of raw sheep milk are needed for 1 pound of feta, compared to the need for 5 pounds of cow's milk. This type of feta cost about 80 cents per pound.
Fast forward to the present, when In early 2021, the U.S. was taken by storm when a recipe for baked feta pasta went viral on the popular app TikTok, acquiring millions of views. The recipe first became popular in Finland in 2018, a creation of a Finnish food blogger.
Inspired by this trend, the Greek International Food Market has launched #BostonBakesFeta, a challenge for people to create their own unique dishes with this classic Mediterranean cheese. The possibilities are endless and go far beyond the original baked feta pasta dish. Feta is certainly a versatile ingredients, and you're limited only to your imagination.
Individuals will be recognized for forging new feta frontiers and the Greek International Food Market will reward one creative “chef” with $100 of feta products.
To be considered, you must post your photo or videos, along with your recipe on Instagram by April 1, 2021 and tag @greekinternational. The market will share favorites (based on creativity and taste) and announce a winner by April 5.
“We can’t wait to build on the feta movement with our customers’ creations,” said Katerina Iliades, owner. “Since childhood, this cheese has been one of my favorite foods. I’m excited to sample some delicious new dishes.”
So, get your culinary brain pondering a new Feta recipe! Though I haven't created my own Feta recipe, I have been pondering how Feta would make an excellent pairing with Japanese Sake. I've written about cheese and Sake pairings before, and the briny nature of feta brings to mind briny oysters, which also pair great with Sake. I'm sure in time I might come up with an interesting Feta and Sake recipe.
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