Dairy
Feta
Feta is Greece’s protected brined white cheese, made from sheep’s milk or sheep with up to thirty percent goat’s milk—never cow for true PDO. The paste is crumbly yet creamy, snow-white, and sharply tangy-saline from months in brine; pure-sheep batches taste richer and more lactic-animal than high-goat blends, with a clean sour edge that cuts olive oil and tomato. Crumble over horiatiki salad, bake with tomatoes and oregano, whip into spreads, or stuff into filo and peppers. Rinse briefly if the brine is aggressive. Store submerged in brine in the fridge; once out of liquid, use quickly so the surface does not dry and yellow. Room-temperature crumbles taste fuller than fridge-cold cubes.
Also known as: Sheep-milk Feta
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History
Homeric and classical sources describe brined white cheeses central to Greek pastoral diets.
EU court and PDO rules reserved the name Feta for Greek sheep (and limited goat) milk production in defined regions.
Export growth of authentic PDO feta reinforced brine-pack format and pure-sheep specialty lines.