The way of preparing feta is unique. The main ingredients are fresh sheep’s and goat’s milk imported from local suppliers, which are traditionally bred and fed with natural flora. Feta ripens 60 days in brine. Its moisture content should not exceed 56%, and the fat content 43%.
Feta through its characteristic structure and fragility is very susceptible to drying out. It is therefore necessary to make sure that it is stored in the refrigerator in a closed container completely covered with brine. The water-salt solution not only extends the shelf life of the product, but also maintains adequate humidity. This method of storage allows you to maintain freshness for up to 3 weeks.
Feta is currently exported to 35 countries around the world. Outside the European Union, original cheese can be bought on continents such as Asia, America or Africa.
In order to protect consumers and the quality of traditional feta, the Greeks decided to publish individual guidelines for the recognition of traditional feta, and the word ‘Feta’ was registered by the European Community as a Protected Designation of Origin (PDO or PDO – Product of Origin Designation).
Greece produces about 143 thousand tons of cheese, of which 135 thousand tons is feta. This cheese is an inseparable product in the diet of every Greek, whose average annual consumption is 10 kilograms per person.
Traditional Greek salad with crumbled feta cheese on top, sprinkled with oregano
Fried feta cheese with honey
Spanakopita – traditional Greek snack using filo cake, feta cheese and spinach