Feta is the most famous Greek cheese.
It has been around for centuries, and in Greece, a meal is not a meal unless it incorporates feta cheese; used as an appetizer, a side dish, or as a snack.
If one Greek, meets another on the street, the conversation would start off like this,
"Did you have your Feta Cheese this morning?"
How do you like that greeting?
I just made that up but I think it is more appropriate than "good morning".
Did I make you laugh?
In fact, Feta occupies 60-70% of the Greek cheese consumption.
Now-a-days, many stores sell goat and cow’s milk feta as well.
The firmness, texture and flavor differ from region to region, but in general, cheese from the northern part of Greece is mild, less salty with fewer holes.
Greek cheeses are among the finest in the world, and many varieties have been under the European Union's Protected Denomination of Origin provisions.
This means that no other EU member can use the name.
Similar brined white cheeses produced outside Greece and in the European Union, are often made with partly or wholly of cow's milk, and they are called "feta."
The European Commission gave other nations five years to find a new name for their "feta" cheese, or to stop production.
Descriptions of feta imitations, with names such as "salad cheese" or "Greek-style cheese" are used.
Feta dries relatively quickly even when refrigerated.
If stored for more than a week, it should be kept in brine.
If you are in Canada or the United States, you will see in many supermarkets products with the word Greek Feta.
If you look closely at the label, and if it does not state "Product of Greece", then that Feta claim is considered "FALSE".
This label should be corrected and should not even state "Greek Style Feta". The word feta should be eliminated completely and should just be labelled as white cheese.
In fact, even that is not correct, because it is probably made from cow's milk, whereas, the Greek Feta is made from sheep's and goat's milk.
In a few words, if you want Greek Feta Cheese, you have to travel to Greece, period.
Unless, you visit a Greek store, where you know the owner, and he can show you the wooden barrel filled with Feta Cheese in Brine, that comes from Greece, then and only then, will you taste the difference.
If you want to start working, and become a cheesemaker, in an attempt to make Feta Cheese, I have found a detailed website guiding you step by step.
Click here for the website.
Below follows wonderful variations of Feta Cheese presentations.
GREECE Meteora and Feta aprx 12 m from start
The stone forest of Meteora is one of the most awe-inspiring places on Earth.
The monasteries perched atop these inaccessible rock peaks are amongst the most religiously significant places in the world, and have been recognized by UNESCO as a World Heritage Site.
Barry explores this amazing location and learns of a saint after his own heart.
He then meets with a Monk who is not only a cook but a published author!
Spyros Peter Goudas
Σπύρος Πήτερ Γούδας
Please Note: Cheese is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient cheese, in the following recipes