The history of Feta PDO is synonymous with the history of Greek cheese-making and the country’s food culture. References to white cheese made from sheep milk can be traced in the works of Homer, and in particular the Odyssey, where cheese-making by the Cyclops Polyphemus is described.
Over the centuries, the production of white cheese in brine evolved as a natural way of preservation, especially in mountainous and remote regions of Greece. The product not only retained the nutritional value of the milk but also became a key component of people’s daily diet
Modern Feta PDO remains true to traditional production methods. Cheese-makers continue to use Greek raw milk and natural maturation, maintaining the pungent aroma and balanced flavour that made feta popular worldwide.
Nowadays, Feta PDO is more than just a food product. It is considered cultural heritage, a symbol of Greek identity, and one of Greece’s most valuable treasures, acknowledged at international lever for its quality and authenticity.
