Feta cheese

Feta cheese
Name	Feta cheese
Country	Greece
Region	Macedonia, Thrace, Thessaly, Central Greece, Peloponnese, Lesbos
Source	Sheep's milk, goat's milk
Pasteurised	Traditionally no
Texture	Soft, crumbly
Aging	2 months minimum
Certification	PDO

Feta cheese. It is a brined white cheese traditionally made in Greece from sheep's milk or a mixture of sheep and goat's milk. Characterized by its crumbly texture and tangy, salty flavor, it is a staple of Greek cuisine and is protected within the European Union by a PDO status. The cheese is aged in brine, which gives it its distinctive moistness and sharp taste, and it is commonly used in dishes such as the Greek salad.

History and origins

The origins of this cheese are deeply intertwined with the history of Ancient Greece. References to cheese-making processes similar to its production can be found in the works of Homer in the Odyssey. The Byzantine Empire also had a cheese known as prosphatos, which shared similar characteristics. The name itself, derived from the Italian word fetta (slice), became common in the 17th century, likely during the period of Frankish or Venetian influence. Its production methods were refined over centuries in the mountainous regions of Epirus and Macedonia, becoming a central element of the pastoral economy and diet.

Production and characteristics

Authentic production follows a traditional method, beginning with the curdling of sheep's milk using rennet. The curds are cut, drained in special molds, and then dry-salted for several days. Following this, the cheese blocks are submerged in a brine solution, typically in wooden barrels or modern tins, and aged for a minimum of two months. This brining process is critical, fostering the growth of specific lactic acid bacteria that contribute to its sharp, acidic flavor and slightly grainy yet creamy texture. The final product has a white color, no rind, and a moisture content that makes it easily sliceable yet crumbly.

Types and varieties

While the PDO regulation defines a strict standard, variations exist based on milk composition and aging. Traditional versions from regions like Thessaly or Lesbos are often made with 100% sheep's milk, yielding a richer, fattier cheese. Versions containing up to 30% goat's milk are also common, which can impart a slightly more tangy flavor. Outside the European Union, similar brined white cheeses are produced in nations like Bulgaria (where it is called sirene), North Macedonia, and other parts of the Balkans, though these are not considered authentic under the PDO. Supermarkets also carry mass-produced versions that may be made from cow's milk.

Culinary uses

It is an incredibly versatile ingredient central to many iconic dishes. It is famously served cubed in the classic Greek salad with tomato, cucumber, and Kalamata olives. It is a key component in spanakopita (spinach pie) and tyropita (cheese pie), wrapped in layers of phyllo pastry. It can be baked or grilled, often drizzled with olive oil and oregano, served as a warm appetizer or alongside grilled meats like souvlaki. It is also crumbled over horiatiki salads, blended into dips, or used in fillings for dishes such as dolmades.

Protected designation of origin

In 2002, after a long legal dispute with other European Union member states, notably Denmark and Germany, the European Commission granted it PDO status. This regulation (Commission Regulation 1829/2002) stipulates that only cheese produced in specific regions of Greece—including Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese, and the island of Lesbos—using traditional methods and primarily sheep's milk can be labeled as such. This ruling was a significant victory for Greek agriculture and affirmed the cheese's cultural and economic importance, similar to protections for Roquefort or Parmigiano-Reggiano.

Nutritional information

It is a nutrient-dense food, providing a good source of calcium, phosphorus, and vitamin B12, which are crucial for bone health and metabolic function. However, due to the brining process, it is high in sodium. It is also rich in protein and contains beneficial conjugated linoleic acid (CLA), particularly in versions made from sheep's milk. Compared to many aged, hard cheeses, it is lower in calories and fat, though its exact nutritional profile can vary based on the milk blend and specific production methods employed by different dairy producers.

Category:Greek cheeses Category:Brined cheeses Category:Protected designation of origin products