FETA, the soft white “king” of Greek cheeses, renowned around the world! We all know it, we’ve all heard of it and many of us have tasted it… or at least we think we have! This Greek product has a protected designation of origin (PDO), meaning that only cheese made in some areas of Greece can be called FETA.
Homer, the legendary Greek author of Odyssey, described a white cheese, made of sheep milk 800 BC! Over the past 3,000 years the feta cheese making tradition has been perfected, resulting in a delicious cheese of amassing nutritional benefits. GFF is proud to continue this journey of authentic cheese making.
FETA, the soft white “king” of Greek cheeses, renowned around the world! We all know it; we’ve all heard of it and many of us have tasted it… or at least we think we have! This Greek product has a protected designation of origin (PDO), meaning that only cheese made in some areas of Greece can be called FETA.
FETA Cheese, a legendary gift from Ancient Greece
Did you know FETA means “slice” in Greek? The earliest references to FETA’s production dates back to the 8th century B.C. According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach Greeks the art of cheese making. There are also many records regarding production and consumption of cheese in ancient Greece, from Aristoteles, Pythagoras and other ancient comedy writers.
But what makes Feta a real Greek myth? As mentioned, its production is described in Homer’s Odyssey and it’s quite similar to the way used by Greek shepherds nowadays.
The steps of the process are:
– Milk production
– Cheese-making
– Maturation and
– Conservation
FETA is manufactured either from Greek ewes’ milk or a mixture of ewes’ and goats’ milk. Then, it’s matured in brine for at least two months before being consumed.
The best period for Feta cheese production is from January to May. Of course, that depends on milk availability, as this is the milking season for sheep and goats.
Unparalleled taste & high nutritional value
Its uniquely sharp and creamy texture melts in the mouth releasing that glorious FETA taste. Quite popular in salads and cooked Mediterranean-style dishes, this grainy, aged cheese is also ideal for use in pastries, omelets, sandwiches and breakfasts.
The most suitable temperature for serving and eating Feta is at 15˚C- 20˚C allowing it to release all of its flavor and aroma.
