The roots of Feta go back to ancient Greece! Homer in the Odyssey describes the Cyclops Polyphemus making cheese from sheep’s milk, which is very similar to the production process of Feta cheese today.
Thanks to its storage in brine, Feta cheese could be preserved for a long time, which made it the ideal food for sailors and travelers during antiquity.
The grass and aromatic plants eaten by the sheep and goats provide Feta cheese with unique aromas that vary depending on the region where it is produced.
Feta cheese was recognized in 2002 as a Protected Designation of Origin (PDO), which means that it can be produced exclusively in specific regions of Greece and only from sheep’s or goat’s milk (with a ratio of at least 70% sheep’s milk and up to 30% goat’s milk).
Apart from salads and pies, Feta cheese is baked beautifully in the oven, in the pan or even on the grill, preserving its unique taste.
4 lt of sheep’s and goat’s milk are needed to make 1 kg of Traditional Feta cheese.
