Greece’s Iconic PDO Cheese, Its Production, Health Benefits, and Culinary Versatility
Feta cheese, one of Greece’s most famous culinary treasures, has a history dating back over 2,000 years. The name “Feta” comes from the Italian word for “slice,” referring to the way the cheese is cut. Traditionally made in Greece, it has been granted Protected Designation of Origin (PDO) status by the European Union, meaning only cheese produced in specific Greek regions using traditional methods can be called “Feta.”
Feta is made primarily from sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk. The milk is first pasteurized and then mixed with rennet and bacterial cultures to form curds. The curds are drained, shaped into blocks, and then salted before being aged in brine for at least two months. This aging process gives Feta its signature tangy, slightly salty taste and crumbly texture.
Feta cheese has several health benefits. It is rich in calcium, which supports bone health, and contains beneficial probiotics that promote gut health. Compared to many other cheeses, it is lower in fat and calories, making it a good choice for those watching their diet. However, due to its high sodium content, it should be taken in moderation.
With its rich history and nutritional value, Feta is a beloved cheese worldwide, enjoyed in salads, pastries, and traditional Mediterranean dishes. Its unique taste and versatility have made it a staple in many kitchens.