A Protected Greek Heritage
Feta cheese, a globally recognized symbol of Greek cuisine, is subject to strict European Union Protected Designation of Origin (PDO) regulations, safeguarding its authenticity and traditional production methods. This PDO status confirms that only cheese produced in specific regions of Greece, meeting precise criteria, can bear the name “Feta.”
Authentic Feta is exclusively made from sheep’s milk, or a blend of sheep’s and up to 30% goat’s milk, sourced from local breeds in designated areas. The cheese-making process involves curdling the milk, placing the curds in molds, and then salting and curing the cheese in brine. This brining process, which lasts for at least two months, imparts Feta with its characteristic salty, tangy flavor and crumbly yet creamy texture.
The designated regions for Feta production include Macedonia, Thrace, Thessaly, Central Greece, the Peloponnese, and the island of Lesvos. This geographical and methodological specificity ensures that the Feta reaching consumers maintains the historical and sensory qualities that define this iconic Greek cheese, protecting it from imitations.
