Feta

Lore & Background

Feta is a traditional Greek cheese made from sheep's milk or a blend of sheep and goat milk (up to 30% goat). It is produced by coagulating milk with rennet, chopping the curds, draining whey, salting, and aging in brine for several weeks at room temperature and at least two months in refrigeration. The cheese is formed into large blocks and has a crumbly, slightly grainy texture with small or no holes and no skin. Its flavor ranges from mild to sharp, tangy and salty.

Reader's Guide

Feta's significance lies in its long history in the Eastern Mediterranean and its status as a protected designation of origin (PDO) within the EU since 2002. This protection limits the name 'feta' to cheeses produced in a traditional way in mainland Greece and Lesbos Prefecture, using sheep milk or a mixture with up to 30% goat milk from the same area. The EU decision followed legal challenges from Denmark, Germany, and France, who argued the term had become generic. The Court of Justice of the European Union ultimately upheld the PDO in 2005. Outside the EU, the name is often used generically for similar white brined cheeses. Feta is widely used in Greek salads, pastries like spanakopita and tyropita, and is often served with olive oil, olives, or herbs. Its legacy includes influencing cheese production worldwide, with many countries producing imitation versions under names like 'salad cheese' or 'Greek-style cheese.'

Did You Know?

• Feta has been a protected designation of origin (PDO) in the European Union since 2002.
• The EU PDO requires feta to have a maximum moisture of 56% and a minimum fat content in dry matter of 43%.
• Danish dairy company Arla Foods renamed its white cheese products to Apetina after the EU feta protection decision.
• High-quality feta should have aromas of ewe's milk, butter, and yoghurt, with a tangy, slightly salty, and mildly sour taste.