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Feta cheese is one of the most famous Greek cheeses, matured from goat and sheep milk.


Feta is a Greek cheese with a very long history. It is considered one of the world’s oldest cheeses. It was already produced in the period of ancient Byzantium. Feta is an absolute national Greek delicacy.

The currently used Greek-sounding name „feta” comes from the Italian word „fetta”, meaning slice. This name was introduced into Greek in the 17th century and refers to the production method used on the Greek island of Lesbos, where the cheese was sliced and stored in barrels flooded with brine.

Feta from Crete – the 15th century discovery of an Italian traveler was mentioned by an Italian traveler – Pietro Casola.


We start the feta making process by storing the milk for 2 days in containers, which is then pasteurized. Then, after cooling it, add the starter culture and calcium chloride. Thanks to them, we will obtain the appropriate flavor profile. Then the milk coagulates. Cut the mass into small cuboids, put them in the molds, dry them and shape them. Keep the cheese for about 24 hours at 16-18 degrees C. Make brine and put in feta. We keep the cheese in it for about 20 days. The subsequent maturation process takes two months and causes the cheese to become „moist”. We have a ready-to-eat product.


Feta is a cheese of Greek origin with a salty taste. It usually takes the form of a block and is kept in brine. Feta melts well at high temperature. It is a soft cheese; which has a moisture content of 56% and a fat content of 40%. The cheese can be divided into hard – „firm” and delicate – „soft”. Feta „soft” is a product of lower quality and lower price. High-quality cheese is white and smells like milk, yoghurt or butter … Fete can be packed in glass or plastic packaging.


Feta cheese is part of the tradition of Mediterranean cuisine. In the past, this cheese was sold in the form of thick discs. Currently, in traditional Greek cuisine, feta cheese is an ingredient of the so-called Greek salad, which includes, apart from feta, lettuce, tomatoes, olives and onions, olive oil and herbs. Feta is used as a table cheese and as an addition to hot dishes.