Greece has graced us with numerous gifts (democracy and philosophy to name a few), but the country has also contributed to the culinary scene with Feta, a briny cheese made from a combination of sheep and goat milk. While the first historical writings can trace Feta as far back as to the
The word “feta” has an interesting genealogy. It is derived from the Italian word fetta which means “slice,” (thus, the word fettucine which is thinly sliced pasta). Fetta, in turn, is of Latin origin and means “bite” or “morsel.” Whether Feta is of Greek or Italian origin, the cheese is now protected by European Union law and only cheeses made in specific areas of
can be called Feta. Legal doctrine also dictates that Feta must be made
from at least 70% sheep’s milk---the remainder must be goat. Greece
Feta is made in large blocks and cured in a salt brine which accounts for the cheese’s salty profile (this can be lessened by washing the cheese). After a two month period, Feta is available for sale but the blocks remain submerged in the brine even in the grocery store. 70% of all cheese consumed in
Those of you who have secured one of the coveted 12 spots on this Fall’s private yacht tour of the Greek islands (the trip is sold out with a long waiting list) will experience Feta in the above food specialties…all paired with well-crafted red wines from the Greek mainland. The yacht’s chef will demonstrate how make several dishes with Feta and if you’re adventurous you’ll be able to join him shopping in port for Feta, as well as just-plucked from sea fish and garden fresh produce.