Feta is one of the world’s favourite cheeses, known for its versatility and unique flavour. But not all Feta is the same. Greek and Danish versions of this classic cheese have distinct characteristics, from texture to taste, and even ingredients. In this post, we’ll explore the key differences between Greek and Danish Feta and help you choose the best one for your recipes.
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What is Feta cheese?
Feta is a traditional white cheese originating from Greece, where it has been enjoyed for centuries. Authentic Greek Feta is a staple of the Mediterranean diet, used in salads, pastries, dips, and more. This cheese stands out due to its tangy taste and crumbly texture.
Today, several countries produce their own versions of Feta, including Denmark and Bulgaria. But what makes Greek and Danish Feta so different?
Protected Designation of Origin (PDO) status
In the European Union, Feta is a Protected Designation of Origin (PDO) cheese. This means that only cheese made in certain regions of Greece using traditional methods and specific milk types can legally be labelled “Feta” in the EU. This PDO status protects the authenticity of Greek Feta, so any cheese labelled “Feta” must meet these criteria.
Non-PDO Feta, produced outside these protected regions, is sometimes labelled “Fetta,” especially outside of Europe. Danish Fetta, while similar in appearance, doesn’t meet these PDO standards. As a result, it’s often labelled as “White Cheese” in Europe, though it may be called Feta or Fetta in other parts of the world.
Ingredients: sheep’s milk vs cow’s milk
One of the biggest differences between Greek and Danish Feta is the type of milk used.
- Greek Feta is traditionally made with at least 70% sheep’s milk, with the option to blend in up to 30% goat’s milk. Sheep’s milk gives Greek Feta a rich, tangy flavour that sets it apart from other cheeses. Goat’s milk, when added, enhances the cheese’s complexity, giving it a hint of bite.
- Danish Fetta is typically made with cow’s milk. This change in ingredients makes Danish Fetta creamier but also milder. Cow’s milk doesn’t produce the same tangy depth as sheep’s milk, so Danish Fetta has a softer flavour.
Texture: crumbly vs creamy
The texture of Feta varies significantly between Greek and Danish styles.
- Greek Feta has a crumbly, slightly grainy texture that holds its shape well. This makes it ideal for crumbling over salads, adding to savoury pastries, or incorporating into dishes like Greek salads and spanakopita.
- Danish Fetta has a smoother, creamier texture. It’s often soft enough to be spread on bread or crackers, which makes it a versatile option for dips and spreads. Danish Fetta lacks the graininess of Greek Feta and doesn’t crumble as easily.
Flavour: tangy vs mild
When it comes to flavour, Greek Feta and Danish Fetta are worlds apart.
- Greek Feta has a bold, tangy taste that many people associate with traditional Feta. The sheep’s milk gives it a rich flavour with a salty edge, which pairs well with Mediterranean dishes.
- Danish Fetta is milder and lacks the tang of its Greek counterpart. Cow’s milk creates a softer, more buttery taste. This makes Danish Fetta ideal for those who prefer a milder cheese or want a less intense flavour profile for spreads and creamy dips.
Which one should you use?
Deciding which Feta to use depends on your recipe and personal preference:
- For traditional Mediterranean dishes: Greek Feta is the go-to option. Its crumbly texture and tangy flavour make it perfect for Greek salads, mezze platters, and traditional Greek recipes.
- For creamy dips and spreads: Danish Fetta works well, thanks to its mild taste and creamy consistency. It’s great for blending into dips or spreading on bread.
- For those new to Feta: If you’re trying Feta for the first time, Danish Fetta may be a good introduction due to its milder flavour. You can then experiment with Greek Feta for a more intense taste.
Final thoughts
Greek Feta and Danish Fetta are unique in their own ways. Greek Feta offers a traditional, tangy, and crumbly experience, while Danish Fetta is creamier and milder, ideal for dips and spreads. Whether you prefer one over the other depends on your taste and the dish you’re preparing. So next time you’re at the cheese counter, you’ll know exactly which Feta or Fetta is right for you.
With these tips, you’re ready to explore the world of Feta and add this versatile cheese to your favourite recipes!
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
