Feta

Feta is a cherished white cheese from Greece, traditionally crafted from sheep's milk or a blend of sheep and goat milk. Renowned for its crumbly, aged, and slightly granular texture, feta is a staple in salads, pastries, and as a table cheese. It pairs beautifully with olive oil, olives, and herbs such as oregano.

In 2002, feta attained its status as a Protected Designation of Origin (PDO) product in the European Union. This designation ensures that only cheeses produced in specific Greek regions using particular types of milk can be legitimately named feta.

Feta's flavor is tangy and salty and is available in both firm and soft varieties. Typically, the cheese is formed into large blocks and soaked in brine. The production process entails curdling the milk, draining the whey, salting, and aging the cheese in brine. This method imparts feta with its creamy texture, distinctive tang, and unique aroma.

The history of feta dates back to ancient Greece, where it was a dietary staple and is well-documented in historical texts. The name "feta" is derived from the Italian word for "slice" a nod to the traditional practice of slicing the cheese for storage. Over the years, feta has been at the center of legal disputes, culminating in its protected status in the EU and agreements with countries such as Canada.

Nutritionally, feta is a good source of calcium and phosphorus and is lower in fat and calories compared to many aged cheeses. It may also contain beneficial probiotics. However, due to its high salt content, it is best enjoyed in moderation. Feta also contains conjugated linoleic acid (CLA), thanks to its sheep milk origins.

Many countries have their own versions of cheese akin to feta, each with unique characteristics and names. You can find these similar cheeses in places like Albania, Bulgaria, Canada, Italy, Turkey, and beyond.