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09.12.2013

Feta cheese!

Feta (Greekφέταféta, "slice") is a brined curd cheese traditionally made across the wider eastern Mediterranean basin the roots of which can be thousand years ago in, particularly identified with Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") andtyropita ("cheese pie"), or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.

Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goat'smilk (up to 30%) of the same area, may bear the name "feta".[1] However, similar white brined cheeses (often called "white cheese" in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar brined white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called "feta."

 

Read more at: http://en.wikipedia.org/wiki/Feta

Greece, Feta, Greek traditional food, Epirus