Feta, with crackersFeta cheese is one of the most famous of all Greek products. It can either be made solely from sheep’s milk or with varying amounts of goat’s milk added.
Traditionally made in Greece, and the possibly the countries most well known cheese, is now protected by European commission Law, through Protected designation of Origin Legislation. It can only be made in Greece and sold as Feta. Similar white brined cheese’s can be found in Eastern Mediterranean and around the Black sea.
Feta, or Greek cheese, is a brined curd cheese and is traditionally matured in wooden barrels or tin casks at cheese making units, mainly found in Macedonia, Thrace and Epirus in Northern Greece.
The Greek word ‘feta’ comes from the Italian word fetta. Introduced to the language in the 17th Century, it refers to the method of cutting the cheese in to thin slices to serve on a plate.
Outside the EU, cheese’s that are sold with the name feta can also include cow’s milk, and can even be composed exclusively of cow’s milk.
With a slightly grainy texture, Feta is made in blocks and aged for several months. It is salted and cured in a brine solution, and dries out rapidly when removed. It ranges from soft to semi hard and the flavour can also range from mild to sharp. Be careful when choosing.
It is an important ingredient to a Greek Salad and can also be served cooked.
Traditionally made in Greece, and the possibly the countries most well known cheese, is now protected by European commission Law, through Protected designation of Origin Legislation. It can only be made in Greece and sold as Feta. Similar white brined cheese’s can be found in Eastern Mediterranean and around the Black sea.
Feta, or Greek cheese, is a brined curd cheese and is traditionally matured in wooden barrels or tin casks at cheese making units, mainly found in Macedonia, Thrace and Epirus in Northern Greece.
The Greek word ‘feta’ comes from the Italian word fetta. Introduced to the language in the 17th Century, it refers to the method of cutting the cheese in to thin slices to serve on a plate.
Outside the EU, cheese’s that are sold with the name feta can also include cow’s milk, and can even be composed exclusively of cow’s milk.
With a slightly grainy texture, Feta is made in blocks and aged for several months. It is salted and cured in a brine solution, and dries out rapidly when removed. It ranges from soft to semi hard and the flavour can also range from mild to sharp. Be careful when choosing.
It is an important ingredient to a Greek Salad and can also be served cooked.
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