Description
Traditional Greek method of fermenting sheep's milk to produce feta cheese
Technical
The fermentation process involves the action of lactic acid bacteria, which convert the milk sugar (lactose) into lactic acid, resulting in a distinctive tangy flavor and crumbly texture. The pH of the cheese decreases during fermentation, helping to preserve the cheese and give it its characteristic flavor.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangySaltyPungentMilkyEarthyFermented
Wine Analogy
Similar to a young Greek Assyrtiko wine with its briny minerality
Coffee Analogy
Reminiscent of fermented Ethiopian coffee beans' fruity acidity
Perfume Analogy