Are the products authentic and sourced directly from Greece?

Yes! All products sold on Greek Flavours come directly from carefully selected Greek producers. We collaborate with small local businesses to ensure authenticity and quality, bringing the true taste of Greece to your table.

How long does shipping take, and which countries do you deliver to?

We deliver across Europe, including Italy, France, Germany, and Spain. Shipping times range from 24 to 72 hours, depending on the destination and the selected shipping method. Our products are carefully packed to maintain freshness and quality.

What are the most typical Greek products I can buy?

We offer a wide range of authentic products, including Greek extra virgin olive oil, traditional cheeses like Feta and Graviera, wines and spirits such as Ouzo and Retsina, traditional sweets like Baklava and Loukoumi, and ingredients for cooking authentic Greek dishes like Moussaka and Gyros. Everything you need to recreate a Greek culinary experience right at home!

Are the products suitable for a healthy and Mediterranean diet?

Absolutely! Greek cuisine is the foundation of the Mediterranean Diet, renowned for its health benefits. Our products are made with natural, nutrient-rich ingredients, perfect for those seeking a balanced, delicious, and healthy diet.

How can I use these products in my daily recipes?

To help you make the most of our products, we offer recipes, guides, and video tutorials on our website and social media. Each package includes usage suggestions, and our newsletter provides inspiration for creating authentic Greek dishes in just a few minutes!

The History of Greek Feta: From the Origins to the PDO

Origin of the Name “Feta”

The name feta may sound timeless, but its use in reference to cheese is relatively recent. It originates from the Italian word fetta, which means “slice", a term probably introduced during Venetian influence in the 17th century.

This was when Greeks began storing cheese in large barrels, slicing it as needed. But while the word may be newer, the cheese itself is deeply rooted in Greek history and tradition, woven into the everyday life of shepherds, farmers, and families for generations.

Feta in Homer’s Odyssey

Feta’s story doesn’t start in a factory or even a village; it really begins in myth and poetry. In Homer’s Odyssey, written in the 8th century BC, the Cyclops Polyphemus is described curdling milk and storing white cheese in his cave.

But, while the word feta isn’t mentioned, the process is unmistakably similar to how feta is still made today. This ancient reference underlines that feta isn’t just food, it’s part of Greece's cultural DNA.

feta-wooden-barrel

Aging Traditions: Caves and Wooden Barrels

For centuries, before modern refrigeration, Greeks relied on nature to preserve their cheese. Feta was traditionally aged in wooden barrels or kept cool in mountain caves, where the temperature and humidity created the perfect conditions for fermentation. These methods weren’t just practical; they were shaping a real new flavor.

Barrel-aging adds complexity, while the natural microflora in the caves gives each batch a unique character. These are traditions still honored today by many Greek cheesemakers.

Brine: The Original Preservative

Brine has always been Feta’s trusted guardian. Long before fridges, Greek families preserved their cheese in a simple saltwater solution of at least 10% salt. This method kept the cheese fresh, tangy, and safe to eat even in the warmest months.

Today, feta in brine isn’t just a nod to the past; it’s a symbol of authenticity. That familiar white block floating in its milky bath? That’s how it’s meant to be.

The Path to PDO Recognition

The journey to securing feta’s PDO (Protected Designation of Origin) status wasn’t easy. Greece formally recognized the cultural value of its national cheese in the 1990s, but it wasn’t until 2002 that the European Union granted official protection.

Other countries wanted to use the name “feta” for their own versions, but Greece stood firm: feta is Greek. The PDO ruling means that only cheese made using traditional methods in specific Greek regions can be called feta. This was a small victory with deep meaning.

The Milk That Makes It Feta

What makes feta… feta? It’s all about the milk. PDO regulations are clear and state that real Greek feta must be made from sheep’s milk, or a blend of sheep and up to 30% goat’s milk. No cow’s milk allowed. This combination gives feta its rich, creamy texture and that slightly tangy kick. It’s not just about taste, it’s about tradition. These animals graze freely on native herbs and wildflowers, passing the essence of the Greek landscape into every bite.

feta-PDO-regions

Where PDO Feta is Born

Not all of Greece can claim to produce true feta. Only select regions are certified under PDO law, including:

Epirus
Macedonia
Thrace
Thessaly
Central Greece
Peloponnese
Lesvos

Each area has its own microclimate, terrain, and grazing patterns that influence the flavor and character of the cheese. It's a celebration of local identity. Each block of feta tells a story of the land it comes from; each block of feta has different nuances and flavors.

How Feta Has Evolved Since PDO

Since receiving PDO status, feta hasn’t stood still. Greek cheesemakers have continued to honor traditional practices while also exploring new ideas, like organic production, barrel-aged special editions, and more sustainable packaging. What hasn’t changed is the commitment to quality. Whether you’re tasting feta on a fresh xoriatiki salad or in a modern recipe, you’re connecting to a piece of Greece’s living heritage.