The Famous Feta Cheese
It is named after it is cut into large triangular slices to fit into the barrels where it matures. Others say that’s why we cut it and serve it in slices.
The slice is white cheese from sheep and goat milk, maturing in brine. To be called a Feta PDO cheese, it must meet certain conditions:
- To come exclusively from all mainland Greece and from islands only from Lesvos.
- Only be made from Greek pasteurized sheep and goat milk, with a sheep proportion of at least 70% and goat to 30%.
- Only use milk from Greek sheep breeds, which feed on the local flora of each region, mainly in free range pastures. Produced from October to mid June.
- It contains a minimum fat of 43% on dry basis and a maximum humidity of 55%.
- Cure for at least 2 months in wooden barrels or tin cans.
What is not feta, then?
Cheeses made like feta, but with other milk or proportions, or those maturing in a plastic container or in areas other than PDOs, are called white cheese cheeses. The most famous are goat cheese or goat feta, when it is made from goat’s milk up to 100%, while the funerals are prepared as feta, but with cow’s milk.
The famous slices
Although it is made in every corner of Greece, some areas, mostly mountainous, are famous for their slice, probably because of the unique mountain flora:
- Kalavrita and the entire Peloponnese mountain.
- Sterea Hellas from side to side.
- Elassona, Tyrnavos, central and northern Thessaly.
- Traditional Vlach regions, from Agrafa and Grevena to Epirus.