Greek cuisine is renowned for its rich history, vibrant flavours, and diverse range of ingredients. Among the many culinary treasures that Greece has to offer, one that stands out prominently is Greek Feta cheese. Feta cheese, widely loved for its creamy texture and salty tang, is a quintessential ingredient in Mediterranean cooking. In this blog post, we'll delve into the world of Greek Feta, exploring what makes it distinct from other varieties of Feta and uncovering its origins in the picturesque landscapes of Greece.

Geographical Indication

The most striking feature of Greek Feta is its protected designation of origin (PDO). This means that only Feta cheese produced in specific regions of Greece, including Macedonia, Thrace, Epirus, Thessaly, and Central Mainland Greece, can bear the name "Feta." This PDO status safeguards the authenticity of Greek Feta, preserving its traditional production methods and ensuring that it adheres to rigorous quality standards.

Milk Source

Authentic Greek Feta is exclusively crafted from sheep's milk or a blend of sheep's and goat's milk. This milk composition imparts a distinctively rich and creamy texture, setting it apart from Feta made with cow's milk, which is common in other countries.

Aging Process

Greek Feta undergoes a patient aging process that can last anywhere from two to six months, sometimes even longer. This extended aging period allows the cheese to develop its characteristic crumbly yet creamy texture and a complex, slightly tangy flavour profile.

Brine Bath

During the aging process, Greek Feta is submerged in a brine bath made of sea salt and water. This gives the cheese its signature salty kick, which contrasts beautifully with its creamy interior. The brine bath also helps preserve the cheese naturally, eliminating the need for chemical preservatives.

Origins of Greek Feta

The roots of Greek Feta cheese can be traced back thousands of years to ancient Greece. This iconic cheese was not only a staple of the Greek diet but also held cultural and religious significance. The term "Feta" itself comes from the Greek word "φέτα" (pronounced fay-tah), which means "slice." This name reflects the traditional method of slicing the cheese into portions.

The regions of Greece where Feta is produced are blessed with fertile lands and a Mediterranean climate that is ideal for raising sheep and goats. These animals graze on wild herbs and grasses, which contribute to the unique flavor profile of Greek Feta. The PDO designation ensures that only cheeses made in these specific regions can carry the prestigious title of Greek Feta.

Our Top 3 Ways to Enjoy Greek Feta

1. Greek Salad (Horiatiki Salata): A classic dish that showcases Greek Feta in all its glory. It's a simple yet delightful combination of tomatoes, cucumbers, red onions, Kalamata olives, and a generous amount of crumbled Feta cheese, all drizzled with extra-virgin olive oil and sprinkled with dried oregano.
2. Spanakopita: A savoury pastry filled with a mixture of spinach, onions, herbs, and Greek Feta. The cheese adds a creamy and tangy contrast to the earthy flavours of the spinach.
3. Grilled Feta with Honey: A trendy starter where a block of Greek Feta is lightly grilled or baked until soft and creamy, then drizzled with honey and sprinkled with crushed red pepper flakes for a sweet-and-savoury treat.

Greek Feta is more than just cheese; it's a symbol of Greece's culinary heritage, a testament to the country's dedication to preserving traditional methods, and a delightful ingredient that can elevate countless dishes. Its unique qualities, including its geographical indication, milk source, aging process, and brine bath, set it apart from other varieties of Feta cheese. So, the next time you savour the creamy, tangy goodness of Greek Feta, remember that you're indulging in a culinary masterpiece with a history as rich and storied as Greece itself.