November 16, 2021 2 min read
Fetahas a recognizable salty consistency that perfectly accompanies many different dishes. You can add it to salad, wraps, and eggs; the choices are endless. Today, there are a few variations offeta, but it can always be identified by its signature salty brine cheese. Though it is found throughout the world, we have the Greeks to thank for this staple.
According to Greek mythology, it was Aristaios, son of Apollo, who was sent by the gods to help teach Greeks the art of cheese making. It is known to have been made in Greece for thousands of years, even being described in Homer’s Odyssey, where the story was told of how milk was being transported when it was discovered that the milk had curdled. To everyone’s surprise, it had become solid, and tasted good! From here,Fetabecame a staple of the Greek people, andFetatoday is not too different from the cheese that Homer and Aristotle ate.
Fetaremained predominantly a Greek food for centuries, until in the 20thcentury where through a mass immigration of Greeks it was diffused through the world
Today, GreekFetais Protected Designation of Origin (PDO) cheese, which states it can only be made from sheep’s milk, or a combination of sheep and goat milk (with a maximum of 30% goat milk) and must have at least 6% fat content. This popular cheese still accounts for 10% of total Greek food exports.
Now this may leave some people confused as they could swear, they have had a cow’s milkfeta. Technically, this isn’tfeta, but afetastylecheese.There remain a few varieties offetafound throughout the world, including French, Bulgarian, and American, which can take on different flavors or consistencies, including using cows’ milk. Next time you are looking for someFeta, or want to makeFetayourself, try using the traditional goat or sheep milk! Blessed by the Greek Gods, this cheese hasn’t disappointed for thousands of years, and certainly won’t disappoint you!
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