Feta Cheese (PDO)

What is Feta (PDO)?

Synonymous with Greece, Feta has become a staple in culinary cultures across the globe - both cooked and fresh. Often made using a blend of milk from goats and sheep, the flavors are imbued largely from their forage, resulting in a texture and taste that varies among regions. Over the years, the popularity of Feta has spawned several variants from other culinary cultures, resulting in unique and delicious twists.

Taken as a whole, fresh cheeses, often referred to as white cheeses, offer salty and tangy profiles, accompanied by crumbly, slightly creamy textures. Their distinct zest, from being stored in brine, gives them unique bite and aridity, similar to that of a dry wine. Some white cheeses are made exclusively from cow’s milk, resulting in a creamier flavor and a springy texture.

Still produced in its place of origin, Feta gets its flavor characteristics from local ingredients and surroundings found in the regions around central Greece. When baked, the flavors of Feta are greatly enhanced and softened. Pair Feta with fresh fruit and vegetables such as tomatoes, grapes and red bell pepper, adding rich drizzles of olive oil to garnish.

How Feta (PDO) is made

Remaining virtually unchanged since its invention, the production of original Feta is devoted to tradition and quality.

Production begins by adding rennet and casein to a vat filled with either pasteurized or raw sheep’s milk, or a blend including goat’s milk, and leaving it to coagulate. When the milk thickens, the curd is cut and placed to drain off excess whey in a mold. Once firm, it is cut anew, salted and set in barrels, soaking up flavors and aromas for several days. This prepares the cheese for maturation in brine for a period of more than a few weeks. Usually sold in blocks, the Feta is shipped sealed or in tubs containing some of the brine. This ensures that the cheese stays fresh and full-bodied right up until use.

*Castello does not produce or sell Feta (PDO).

Pick another Fresh cheese

If you appreciate the qualities of Feta there are other cheeses you might enjoy.

White Cheese, also known as Salad Cheese, offers a smooth consistency with mild flavors. Made from cow’s milk, it retains fresh and moist characteristics, making it a versatile choice for various dishes.

Chèvre, crafted from goat’s milk, is tangy with a crumbly texture. It is ideal for salads, providing moist and tart essences that enhance the flavor profile of your dish.