Feta cheese

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/feta-cheese

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the geographical origin (PDO)?Specific regions within Greece
2. What is the key preservative and flavor agent?Brine (saline solution)
3. Why is feta cheese special?Feta is special because it has been made for thousands of years and is protected by European rules that only allow cheese from certain Greek regions to be called feta.
4. How is feta cheese made?To make feta, farmers first add friendly bacteria to the milk to make it sour. Then they add rennet to form curds, cut and drain the curds, salt them, and let them age in salty water.

Lactic Acid Bacteria (LAB): A group of bacteria essential for the fermentation process in dairy products, contributing to acidification and flavor development.
Rennet: A complex of enzymes, primarily chymosin, used in cheesemaking to coagulate milk proteins and form curds.
Proteolysis and Lipolysis: Biochemical processes during cheese aging where proteins and fats are broken down, contributing to flavor and aroma complexity.
Protected Designation of Origin (PDO): A European Union certification that legally protects the name of a food product originating from a specific geographical area, with production methods tied to that region.