Feta the “king” of greek cheeses
Feta cheese is dating back to the Homeric ages. It is a white soft cheese, ripened and kept in brine for at least two months. It has been and still remains a significant part of Greek diet and its name (meaning «slice») is often connected with the Greek history and tradition. The average per capita annual consumption of Feta in Greece is more than 12 Kg, out of a total cheese consumption of 24 Kg
2X more vitamin B12 than Cheddar
2X more iron than Blue
3X more calcium than Brie
4X more vitamin D than Parmesan
70% LESS calories than Mozzarella
Feta is a PDO* cheese made from pure ewe’s milk or a mixture with up to 30% of goat’s milk in the regions of Macedonia, Thrace, Epirus, Thessalia, Sterea Ellada, Peloponissos and Mitilini island.
It has a salty, slightly acid taste, a natural white color and pleasant organoleptic characteristics. Feta is manufactured mainly in mountainous and semi- mountainous regions of Greece where the use of any harmful substances (fertilizers, pesticides etc.) is very scarce.
It is distributed to the market in barrels, in tin boxes or in the form of plastic-wrapped pieces. Feta is consumed as table cheese as in the famous Greek salad, in cheese-pastries and quite often as saganaki (shallow-fried cheese). The average composition of Feta is: moisture 52.9%, fat 26.2%, proteins 16,7%, salt 2.9% and pH 4.4.
*To be labelled PDO (Protected Designation of Origin) by the E.U. a product must be approved as coming from a specific region and being made by specific methods and using local ingredients.