The beloved cheese, not only of Greece but the whole world!
Feta is a soft, white and salty cheese that’s produced from goat’s milk giving it a slightly sour taste, and is preserved in salty water within wooden barrels. It is produced in Greece using a traditional method from their goat or sheep’s milk at a ratio of 70:30 (and not more than 30% of goat’s milk).
There are a lot of varieties of feta depending on the area that it has been produced in such as Macedonia, Thrace, Epirus, Thessaly, the Peloponnese and Lesbos. The milk to be used in the process of making feta is first warmed and then drained, when it starts to congeal its cut into pieces, salted and placed into salty water, which is the preservative medium for feta. The longer it remains within that water, the harder it becomes. It takes two months to mature within the wooden barrels or specialized metal containers.
Although the production of this kind of cheese has been known since Homeric times, feta took its name during the period of Venetia rule of the Ionian Islands in the 17th Century and is derived from the Latin word “fette”. Feta can be eaten alone or can be consumed with cooked foods, salads or fruits. It is also used in the production of pies that can contain meat or chicken and can be fried.
Greek Feta cheese is a P.D.O., of 56% maximum moisture content and of 43% minimum fat content on dry weight.