What is feta cheese

Feta is by far the best known cheese from Greece, best known from the Greek salad where traditionally a slice of feta is placed on top with olive oil and oregano. Feta can be recognised by its white colour and crumbly texture. Feta is made from sheep and goat milk, and may only bear the name 'Feta' if it is produced in Greece and if it consists of at least 70% sheep's milk and up to 30% goat's milk which must also come from Greece. A similar cheese is also called white cheese but this is therefore not the 'real' feta. In our range, you will find many different types of feta. Normal feta, organic feta and feta from goat's milk are the most popular types. The Vassilitsa brand makes one of the tastiest Feta in Greece. Besides the well-known varieties of feta, we also have some special varieties available for the real aficionado. Anthotiro is a very young feta without salt. Arvaniti feta is wood-aged and has an even more intense flavour. Sfella is the primal feta of the past, this feta is more compact and has a saltier taste.

How feta is made

Feta is made from fresh milk curdled at a temperature of about 35 degrees Celsius. The feta is then crumbled and put into wooden moulds, where it is allowed to rest for 24 hours. After a ripening process of at least 2 months, the cheese is cut into rectangular pieces and sprinkled with salt. The feta is then packaged in small vacuum packs. Large packs are often packed in cans in whey, allowing the feta to mature further that way.

How to use feta?

Feta is often used in various ways in Greek cuisine. Think Greek salad or, for example, a stuffed bifteki. Greeks eat feta for lunch with a pita bread, olive oil and a tomato: a simple but delicious and healthy lunch. Feta can also be used in many hot dishes such as feta pasta, stuffed keftedakia (meatballs), stews and oven dishes.