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Feta is kind of cheese in brine, the roots of which are thousands of years ago in ancient Greece. Made exclusively from sheep's milk or goat, that blend with 30% goat milk. The flavor of feta is salty and stored in liquid brine or whey for about 3 months. Once removed from the brine, the slice loses all liquid and becomes more compact. Feta cheese is white and is usually stored in large squares. The range will vary with the hardness of the cheese. So we can find it hard and very soft. Depending on the taste differs. The fat contained is from 30% to 60%, while the average is around 45%.

Protected Designation of Origin

Feta  has been established by the European Commission as a protected designation of origin (PDO). This means that the name 'Feta' can not be used in cheese than the traditional. Adopted by the EU to protect the products of local origin and came into force in 1996. The registration of feta in the list of products DOP caused many reactions from countries that produced large quantities of Feta until then, such as Denmark, France and Germany.

Production areas

Production areas are considered: Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and the island of Lesbos (Mytilene). Official efforts have been made to integrate other areas such as Crete


Seeking the origin in ancient Greece, we observe that the first reports from Homer's Odyssey, and more specifically the famous myth of Cyclops Polyphemus. The legend says that Polyphemus was the first manufacturer and feta cheese generally. Carrying the milk from the sheep every day in animal skins found to his great surprise that after a few days the milk clot and was solid, edible and easily stored.


It is believed that the Byzantine name of the Feta  was "recent" (ie cheese). The name is of Italian origin slice (<fetta) and comes from a report of the 17th century in this kind of cheese cut into slices to be placed in barrels.


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