Feta

Feta is undoubtedly one of the most famous Greek cheeses. feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislation, and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and the Island of Kefalonia can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘White Cheese’.

To create traditional feta, 30% goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Nowadays, many stores sell goat's and cow's milk feta as well. The firmness, texture and flavour of the cheese differ from region to region. Still, in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, fully flavoured and more open. Local environment, animal breeds, and cultures have an impact on the texture, flavour and aroma of the cheese.

On the whole, feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age, which can be extremely creamy or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in the brine. The cheese can be used as a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.