Feta Cheese Production

Feta cheese is made from a combination of sheep’s milk and goat’s milk, giving it a creamy texture and extra kick compared to cow’s milk cheeses.

Regional Variations

The taste of feta varies depending on the region in Greece, ranging from soft and buttery to hard and tangy, due to the combination of milks used.

Production Process

The milk is pasteurized and cooled to 35 degrees Celsius.
Cultures are added to kick-start fermentation, followed by the addition of rennet from cow and goat milk.
The mixture rests for 55 minutes, then is cut into curds and transferred to cube-shaped molds with holes for gentle whey drainage.
Each cube holds 8 kilos of curd and whey, eventually weighing 6 kilos after drainage.
The curd is cut into 1-kilo blocks, salted, and rested for 24 hours.

Aging Process

Feta ages for 15 days at 18-20 degrees Celsius, contributing to its flavor intensity, followed by 45 days of storage at a cold temperature to reach its full taste and aroma.

Final Product

The resulting feta has a nice balance of flavor, with a hint of spiciness and crumbliness in the texture, and a kick in the aftertaste.

Key Vocabulary

Term	Definition	Example Usage
Pasteurization	The process of heating milk to kill bacteria and extend shelf life.	The milk is pasteurized before being used for feta cheese production.
Fermentation	A process in which microorganisms like bacteria or yeast convert sugars into acids or gases.	Cultures are added to the milk to kick-start fermentation in feta cheese production.
Rennet	An enzyme used to separate milk into solid curds and liquid whey.	Rennet from cow and goat milk is added to the milk mixture during feta cheese production.
Curd	The solid parts of milk that separate from the whey during cheese production.	The curd is cut into 1-kilo blocks during the feta cheese production process.
Whey	The liquid part of milk that separates from the curd during cheese production.	The whey is drained from the curd during the feta cheese production process.
Aging	The process of storing cheese to allow it to develop its flavor and texture.	Feta cheese is aged for 15 days at 18-20 degrees Celsius to develop its flavor intensity.
Regional Variation	Differences in the characteristics of a product due to the region in which it is produced.	The taste of feta varies depending on the region in Greece where it is produced.
Cultures	Microorganisms like bacteria or yeast that are added to milk to start the fermentation process.	Cultures are added to the milk to kick-start fermentation in feta cheese production.

Watch The Video

How Authentic Feta Cheese Is Made In Greece | Regional Eats

Vocabulary Quiz

1. Which word means ‘to make something start happening or developing’ in the context of cheese production?

A) Pasteurized
B) Fermentation
C) Kick-start
D) Rennet

2. What is the primary purpose of adding rennet in the cheese production process?

A) To pasteurize the milk
B) To add flavor to the cheese
C) To separate the curds from the whey
D) To cool the milk

3. What is the result of the aging process on the flavor of feta cheese?

A) It becomes milder and less spicy
B) It remains the same throughout the process
C) It contributes to its flavor intensity
D) It loses its aroma

4. What is the texture of the resulting feta cheese described as having?

A) Smooth and runny
B) Hard and brittle
C) Crumbly
D) Soft and liquid

5. At what temperature is the feta aged for 15 days to contribute to its flavor intensity?

A) 10-12 degrees Celsius
B) 18-20 degrees Celsius
C) 25-30 degrees Celsius
D) 35-40 degrees Celsius

Answer Key:

1. C
2. C
3. C
4. C
5. B

Grammar Focus

Grammar Focus: The Use of the Present Simple and Present Continuous Tenses to Describe Processes

The present simple tense is used to describe general truths, habits, and routines, as seen in the statement “Feta cheese is made from a combination of sheep’s milk and goat’s milk.” On the other hand, the present continuous tense is used to describe actions that are happening at the moment of speaking, but in the context of the provided text, it is not explicitly used. However, in describing processes like the production of feta cheese, the present simple is often used to outline steps or procedures, as in “The milk is pasteurized and cooled to 35 degrees Celsius.” This tense choice helps to convey a sense of timelessness and universality, applicable to all instances of feta cheese production. For example, “Cultures are added to kick-start fermentation” indicates a standard step in the process. Understanding the distinction between these tenses is crucial for clear communication, especially in technical or procedural contexts.

Grammar Quiz:

Which tense is used in “Feta cheese is made from a combination of sheep’s milk and goat’s milk”?
1. Past simple
2. Present simple
3. Present continuous
4. Future simple
The sentence “The milk is pasteurized” is an example of which tense?
1. Present continuous
2. Present simple
3. Past simple
4. Future continuous
Why is the present simple tense used in the production process of feta cheese?
1. To describe actions happening now
2. To describe general truths and routines
3. To speculate about future actions
4. To narrate past events
Which of the following sentences uses the present simple to describe a habitual action?
1. The feta cheese was aging for 15 days.
2. Feta cheese ages for 15 days.
3. Feta cheese is aging for 15 days.
4. Feta cheese will age for 15 days.
What is the purpose of using the present simple in “Cultures are added to kick-start fermentation”?
1. To indicate an action that started and finished in the past
2. To describe an action that is in progress at the moment of speaking
3. To outline a standard step in a process
4. To predict a future action

Answer Key:

b) Present simple
b) Present simple
b) To describe general truths and routines
b) Feta cheese ages for 15 days.
c) To outline a standard step in a process