What is the difference between danish and greek feta

Holman oversees the timing of the initial overnight fermentation of the culture and the cutting of the curd, so the feta has the right consistency before being placed in brine. It's probably what Australia is best-known for. He says the making of Australian feta has been on a growth curve for 15 years as the Aussie diet broadens from traditional Anglo-Saxon fare.

According to Dairy Australia, non-cheddar cheeses such as haloumi, bocconcini and feta comprised a third of the domestic market 30 years ago, and now account for half of the market. Holman says Australian cheesemaking is firmly on the world map. The domestic production of feta has grown from tonnes in to tonnes in , according to Dairy Australia. In that same time, imports from Europe dropped.

The maturing of the Australian cheese palate emerged from the necessity of circumstance. However after I soaked them in milk for 10 minutes, the characters of the milk came bursting out, and what had been three similarly salty cheeses, literally opened up and flowered. This is a trick I learnt in my research, soak the feta in milk or water for 10 minutes before eating, it draws out the salt, and uncovers the true flavour.

A green olive livelienss bursts out, not the sad pimento stuffed green olives, but the big, wonderful Sicilian ones, all fruity, lemony and salty. This was fragrant and sophisticated and the soaking had removed any hint of lanolin from the salted version.

What a wonderful journey these fetas had taken me on. I had to work to find their secret deliciousness. No easy cheeses on display, the soaking in milk had let me in to hidden chambers of flavour, shedding the sameness of the saltiness we usually associate and releasing beautiful floral and fruit notes, umami ends and delightful surprises.

I really urge you to try soaking your feta, have a little taste test and revel in your own cheese geekery to see if you too can release the lighter, elusive flavours hiding beneath the saltiness. That is really quite disturbing. I do know that it normally has vegetable oil in it though, which is very odd!

Interesting feta comparison though… it really has me thinking! I must admit after I found out how Danish feta is made I am not as keen on it!

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Traditional Bulgarian feta is made with sheep's milk and a yoghurt culture, which gives it a particularly tangy taste. Australian feta is usually made from cow's milk. The texture and flavour can vary, but it's generally a happy medium between the saltiness of Greek feta and the creaminess of Danish feta.

Feta marinated in oil and flavoured with ingredients like herbs, spices or lemon zest can be delicious, and we're seeing more of it in the supermarket. Marinated feta makes a great addition to an antipasto plate, it can liven up a salad or toasted sandwich and it's just as good eaten straight from the tub.

You'll generally pay more for the marinated product, so try making your own using our marinated feta recipe. Crumbled feta caters to a market in the same way as grated mozzarella or shaved parmesan. It may be handy for salads or pasta or pizzas, but you pay for the convenience of having somebody else pre-crumble your cheese for you.

In most cases it's cheaper to buy a block and crumble it yourself, which you have to admit, is pretty easy! Starter bacteria and rennet are added to pasteurised milk, which then sets like a junket. This junket now curd is cut into cubes, and whey a watery liquid comes out of the curd, leaving the curd more concentrated. The curds are placed into forms moulds and more whey is released from the curd making it even more firm and concentrated. The cheese is then salted by immersion in brine salty water and matured for a minimum of two months.