Feta

Made mainly from sheep's milk and aged in brine, feta is salty, tangy and crumbly yet creamy. A protected designation means only Greek cheese made the traditional way can carry the name.

Feta’s origins trace back to ancient Greece, where brined white cheese was a staple, though the exact birthplace is debated among regions like Thessaly, Macedonia, and Epirus. The name "feta" itself, meaning "slice" in Italian, was only adopted in the 19th century, as the cheese was traditionally cut into slabs for storage in brine.

Today, feta is made mainly from sheep's milk, with up to 30% goat's milk allowed, and is aged in brine for at least two months. Its production is protected by a European Union PDO (Protected Designation of Origin), meaning only cheese made in Greece, using traditional methods, can legally be called feta. It is a cornerstone of Greek cuisine, used in salads, pies, and as a table cheese, and is deeply tied to national identity and Mediterranean dietary traditions.