With several continuously-producing installations in France, Germany and Iran, in particular, ALPMA  has created a name for itself as a partner for the manufacture of traditional Feta Cheese. The cheese is protected by EU legislation and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and Island of Kefalonia can be called ‘feta’. Since 2002, feta has been a protected designation of origin product in the European Union. When needed to describe an imitation feta, names such as "salad cheese" and "Greek-style cheese" are used. Its high salt content and savoury flavour make it a valued ingredient in German cooking for use in Mediterranean salads, for grilled cheese toppings and for many other savoury delicacies. Feta is a soft white cheese made from sheep's milk (or a mixture of sheep and goat's milk) and stored in brine, resulting in a distinctively tangy, salty flavour. Its high salt content and savoury flavour make it a valued ingredient in … Read more. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. Great quantities of Feta and White Cheese are also produced in Central Europe and then exported to all corners of the globe. The compacted curds are then chopped up and placed in a special mould or a cloth bag that allows the whey to drain. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta. White Cheese (Feta) White Cheese (Feta) View as Grid List. The European Commission gave other nations five years to find a new name for their feta cheese or stop production. When the pasteurized milk has cooled to approximately 35 °C (95 °F),[5][6] rennet is added and the casein is left to coagulate. per page. Feta / White Cheese. I saw great warehouses full of them, some in which the brine, or, "Truth, Lies, and Feta: The Cheese that Launched a (Trade) War", https://www.pappaspost.com/feta-cheese-at-the-heart-of-growing-us-eu-trade-tensions/, "Presenting the Feta Cheese P.D.O. If pasteurized milk is used, a starter culture of micro-organisms is added to replace those naturally present in raw milk which are killed in pasteurization. This cheese does have a nice taste though. Set Descending Direction. [7][8] After several hours, the curd is firm enough to cut up and salt;[5] salinity will eventually reach approximately 3%,[6] when the salted curds are placed (depending on the producer and the area of Greece) in metal vessels or wooden barrels and allowed to infuse for several days. What makes Feta so different from other white cheeses? In fact, Feta occupies 70% stake in Greek cheese consumption. Net wt: 500gr. High-quality feta should have a creamy texture when sampled, and aromas of ewe's milk, butter, and yoghurt. This cheese which has been at home in the Middle East for centuries has now securely established itself in Central Europe. I have since bought some white goat cheese at Sam's Club and I think I will be buying this to sprinkle on my salad form now on. Greek feta and white cheese PDO “Chatzizisis” Origin: Grevena, Greece. [15][16] Canadian companies using the "feta" name before October 2013 can continue to do so. Helpful. Set Descending Direction. Its flavor is tangy and salty, ranging from mild to sharp. 831 white feta cheese products are offered for sale by suppliers on Alibaba.com, of which cheese accounts for 23%, dairy processing machines accounts for 1%, and fruit & vegetable juice accounts for 1%. Greek/Bulgarian Style Feta Cheese is Characterized by its Smooth, Spreadable Texture and is Matured. Pietro Casola, 15th-century Italian traveler to Crete[9], Though cheese made from sheep's or goat's milk is documented in Greece from the 8th century BC, and was widely consumed in ancient Greece and in later Greek gastronomy,[10] feta cheese in particular is first recorded in the Byzantine period under the name prósphatos (Greek: πρόσφατος 'recent' or 'fresh'), and was produced by Cretans. [5][6][8] After the dry-salting of the cheese is complete, aging or maturation in brine (a 7% salt in water solution) takes several weeks at room temperature and a further minimum of 2 months in a refrigerated high-humidity environment—as before, either in wooden barrels or metal vessels,[6][8] depending on the producer (the more traditional barrel aging is said to impart a unique flavour). Stored in Brine, it also keeps well in warm areas. The firm variety is tangier and considered higher in quality. Ingredients: pasteurized cow's milk, salt, acidity regulator (E575), microbial rennet.