Feta PDO
- Producer
- Various
- Country
- Greece
- Region
- Various
- Website
- Milk
- Sheep
Goat - Treatment
- Pasteurised
Raw - Classification
- Firm
- Rennet
- Animal
- Rind
- Rindless
The poster child of Mediterranean brined cheeses, feta is famous. Homer waxed poetic about it in The Odyssey. Eaten at almost every Greek meal, it’s the reason that Greece ranks among the top cheese-consuming countries in the world. And it’s even been the subject of international trade and trademark disputes.
While similar cheeses exist throughout the world, PDO-certified Feta is Feta with a capital F, because the name of the cheese is protected in both Greece and the E.U.
Its PDO protection was solidified in 2002 after years of dispute between Greece and other EU countries, several of whom argued that the name ‘feta’ had become generic. Greek makers, however, banded together to prove that their traditional version had specific qualities. The PDO was established to protect their traditional recipe, which requires a minimum of 70 percent sheep’s milk and up to 30 percent goat’s milk.
Formed into large blocks, Feta is aged in a brine for weeks to months. It’s an ideal method of aging in sweltering climes, where rapid acceleration of mold growth, spoilage, and surface cracking are highly problematic for cheesemakers. Brining has long represented a solution to the problem, inhibiting bacterial growth through an acidic environment. Today some producers still age the blocks in wooden barrels, which imparts unique flavors to the cheese.
Tasting Notes
PDO versions of feta vary depending on milk source, pasteurization, and aging method, but overall you can expect a crumbly-yet-creamy texture, a briny saltiness, and a citrusy tang. In contrast to feta imitations found throughout the world, PDO Feta often yields greater complexity and a more pungent bite.
Pairings
Feta can be paired with an almost endless range of ingredients, from olive oil to octopus—but we love it best alongside watermelon and washed down with rosé.
