Feta cheese is an integral component to classic Greek salads.
Goat cheese has origins in rural areas, and as a result brining plays a big part in its production. Prior to modern refrigeration, artisans cured and brined goat cheeses for preservation --- a tradition still carried on in cheeses such as feta and halloumi. Although several types of goat cheeses exist, four internationally-recognized versions --- France's Paillot de Chevre, Portugal's Castelo Branco, and Greece's feta and halloumi --- exemplify the diversity in flavor and aroma goat cheese possesses.
Castelo Branco
Castelo Branco from Portugal shares its name with the city of its production, and has a protected designation origin status with the European Union; although other artisans make cheese in the same manner as Castelo Branco, only cheese originating from that city may use the name. The cheese has a semi-soft consistency, a spicy, piquant flavor profile and an aggressive aroma with notes of fermentation. It has a naturally-occurring rind, a straw-yellow color and an interior dotted with small holes caused by air bubbles during aging. Pungent cheeses, such as Castelo Branco, often do not facilitate hot preparations --- the heat causes the cheese to release a high proportion of aroma compounds, which can overtake many dishes. However, Castelo Branco stands on its own as part of tastings, such as antipasto or desserts, when paired with a fortified wine.
Feta
Feta cheese, like Castelo Branco, has a PDO status with the EU. Only cheese-makers on the island of Lesvos and the Greek mainland using the traditional feta production method can legally call their product feta. Feta has a soft to semi-hard consistency, a crumbly interior filled with small holes and a formed rectangle shape. It has a tangy, pleasantly tart flavor profile ranging in assertiveness from mild to sharp. Artisans salt and cure feta in a whey-based brining solution for several months. Feta does not melt as well as other cheeses, and most preparations involve its use as a garnish, a component of a cheese tasting or an accompaniment to salads. Feta pairs well with crisp, floral white wines and reds that have strong tannic backbones.
Halloumi
Halloumi originates from Cyprus, and has several characteristics that differentiate it from other cheeses, most notably its high melting point. This facilitates many cooking methods, such as grilling and frying. Halloumi stands up well to high temperatures because the curd is heated then shaped, which effectively tempers the cheese. Greece recognizes halloumi as a registered Cypriot product; however, due to a conflict between cheese-makers and the EU, it has not received PDO status. Halloumi has no rind, a firm texture, a tangy, salted flavor and a half-circle shape in market form.
Paillot de Chevre
Paillot de Chevre is a pasteurized goat cheese recognized by the "appellation d'origine controlee," or the French regulatory agency that classifies indigenous products based on geographical region. It has a ripened surface that yields to a soft, creamy interior, a subtle aroma and a crisp, tangy flavor profile redolent of toasted hazelnuts. Paillot de Chevre pairs well with crisp, fruity whites, such as Austrian gewurztraminer or German Riesling.
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