Feta is the famous Greek crumbly white cheese made from sheep’s milk curd, matured in brine. It can also be a mixture of sheep and goat’s milk.
Feta is very versatile and can be eaten on its own, with salads or used in cooking:
As a table cheese, a thick slice of feta drizzled with olive oil and sprinkled with some aromatic oregano is delicious with warm fresh bread.
And feta chunks with their tart taste add a refreshing and uniquely Greek flavour to salads. Feta is used in Greek cooking, most notably in the ever-popular filo pastry pies: “spanakopita” (spinach pie) and “tyropita” (cheese pie). It can also be served warm -cooked or grilled-, in a sandwich, in omelettes, or as a cheese ingredient in a variety of recipes.
Since 2002, feta has been awarded protected designation of origin status in the European Union, or “PDO”. Only feta cheese produced in Greece in the traditional way may bear the name “feta” and the PDO label.
Our Kaloudi PDO feta cheese is made from the milk of Greek sheep and goats, by specialist cheese producers, who retain knowledge of the techniques passed down the generations, in modern hygienic units operated in full compliance with international food safety standards.
Kaloudi PDO feta cheese is available in two alternatives: in traditional “block” form, so that you can cut as much as you want, and in ready-cut chunks.
Interesting tip: Cheese very similar to feta was a common food in ancient Greece. The earliest references to feta date back to the 8th century BC. In his “Odyssey”, Homer describes a sheep’s and goat’s milk cheese. The description is almost identical to the technology Greek shepherds use to produce feta today.