FETA PDO

Feta cheese has been a staple of Greek nutrition since the ancient times (references by Homer). It is produced exclusively from sheep milk and sometimes a mixture of mainly sheep and some goat milk (max 30%). It is mainly produced in the mountainous areas of Greece and has a PDO status in Europe. The cheese has to be matured for a minimum of two months and is preserved in brine. It is strictly prohibited to produce it with milk in powder or condensed and to use colors or preservatives either in the cheese or its brine.

Feta cheese is a source of protein, calcium, phosphorus and several vitamins (B12, B2, A, D) all in one nutrient package. Because it is made of sheep milk it is much different than a cheese made of cow milk as it is higher in protein, fat and solid components that contribute to its particular structure, texture and taste. It has a rich and slightly piquant and acid taste with strong character. It is a relatively soft, white cheese with compact structure that can be easily cut in slices/ pieces. Actually, it is thought that it took its name exactly because it is cut in slices (slice means feta in Greek) For those with lactose intolerance, Feta can be an important source of calcium.