FETA CHEESE, TRADITIONAL PDO GREEK CHEESE

The feta cheese is a white cheese, typically salty and tangy. It is one of the most famous in the world, it is one of the typical products that represents an entire territory. The feta cheese has in fact been recognized as a PDO product in 2002 and from that moment on its history is officially and inextricably linked to the history of Greece.

It is produced all over the country, even though the best regions for its productions are in the central Greece and in the north of the country.

Feta is a traditional Greek cheese with a semi-hard but crumbly texture, without a rind. Made with sheep's and goat's milk, mostly sheep's milk. It is one of the products that is widely known even outside of Greece. White in color, it owes its name feta ("slice" in Greek and derives from the Italian word slice) to the particular sliced method used to put the cheese in brine.

The production of feta dates back to ancient times and even today the recipe has not been changed that much. In fact, for the production of the Greek cheese called feta, the rennet from goat's milk and sheep's milk is used, with the first one reaching a concentration of 30% of the total, depending on the recipe. Both have to be pasteurized milk and the cow's milk is absolutely absent.

The maturing process usually lasts from 2 to 3 months at room temperature; it is in the maturing phase that the feta cheese variants present in the market are created. In fact, there are some slightly seasoned feta, which are extremely soft (almost to spread!) and sweet. On the other hand, there are decidedly more seasoned feta varieties that acquire a slightly spicy taste and have a much firmer consistency.

The seasoning takes place in wooden barrels that confer to feta barrel aged cheese some of its natural aromas. Very often the feta cheese reaches its points of sale directly inside these barrels.

FETA CHEESE: INDISPENSABLE IN THE GREEK MEDITERRANEAN DIET

The feta cheese in the Greek cuisine plays a major role, becoming the absolute protagonist of the Greek Mediterranean diet. The uses of Greek feta are endless, you can in fact consume it naturally or cooked in many different Greek recipes.

A natural feta tile never fails in Greek tables, particularly during the hottest months of the year. This is the best way to enjoy the most traditional flavour: it is served on a plate with a drizzle of extra virgin olive oil and a pinch of dried oregano.

Surely the classic Greek recipe that sees feta cheese as the main ingredient is the famous Greek salad... and it is very simple: just get a bit of assorted seasonal vegetables (tomatoes, onion and cucumber cannot miss!), cut them adding feta cubes before seasoning with oil, salt and oregano. There are also those who prefer to break the feta cheese into grains using a fork, to obtain an even better amalgam. In any case, the Greek salad is the perfect recipe for the summer.

Then there are endless recipes that include feta cheese as an ingredient in cooking. From the simple oven-baked feta tile with vegetables (simple but really exceptional), to the baked peppers stuffed with feta, to the most elaborate pitas such as spanakopita or tiropita.

Feta is also a cheese that pairs exceptionally with some baked fish dishes. Squid stuffed with vegetables, for example, is a simple dish to prepare but really good... the important thing is not to forget to add a little ouzo to the filling. Or you can simply crumble a little feta on any fish you decide to bake in the oven, adding a little tomato and Mediterranean herbs.

Using feta in cooking is simple and fun, its nutritional values are worthy of a complete meal. Greek Flavours home delivery in 24 hours all the best brands of Greek feta directly from Greece with isothermal delivery at controlled temperature.