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Feta cheese


The feta cheese is one of the most famous cheeses in the world, it is one of the typical products that represents  an entire territory. The feta cheese has in fact been recognized as a PDO product in 2002 and from that moment on its history is officially and inextricably linked to the history of Greece.

The production of feta dates back to ancient times and even today the recipe has not been changed that much. In fact, for the production of Greek feta cheese, the rennet from goat's milk and sheep's milk is used, with the first one reaching a concentration of 30% of the total, depending on the recipe.

The maturing process usually lasts from 2 to 3 months; it is in the maturing phase that the feta cheese variants present in the market are created. In fact, there are some slightly seasoned feta, which are extremely soft (almost to spread!) and sweet. On the other hand, there are decidedly more seasoned feta varieties that acquire a slightly spicy taste and have a much firmer consistency.

The seasoning takes place in wooden barrels that confer to feta cheese some of its natural aromas. Very often the feta cheese reaches its points of sale directly inside these barrels.


The feta cheese in the Greek cuisine plays a major role, becoming the absolute protagonist of the Greek Mediterranean diet. The uses of Greek feta are endless, you can in fact consume it naturally or cooked in many different Greek recipes.

A natural feta tile never fails in Greek tables, particularly during the hottest months of the year. This is the best way to enjoy the most traditional flavour: it is served on a plate with a drizzle of extra virgin olive oil and a pinch of dried oregano.

Surely the classic Greek recipe that sees feta cheese as the main ingredient is the famous Greek salad ... and it is very simple: just get a bit of assorted seasonal vegetables (tomatoes, onion and cucumber cannot miss!), cut them adding feta cubes before seasoning with oil, salt and oregano. There are also those who prefer to break the feta cheese into grains using a fork, to obtain an even better amalgam. In any case, the Greek salad is the perfect recipe for the summer.

Then there are endless recipes that include feta cheese as an ingredient in cooking. From the simple oven-baked feta tile with vegetables (simple but really exceptional), to the baked peppers stuffed with feta, to the most elaborate pitas such as spanakopita or tiropita.