FETA
Feta is the most famous traditional Kefalonian cheese, dating back to the
Homeric ages. The art of feta making expanded to the rest of Greece by famous Kefalonian
cheesemakers. It is a white soft cheese, ripened and kept in brine for at least two
months. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly
with some fissures. Feta was originally made with either ewe's milk or a mixture of ewe's
and goat's milk, but today most feta is made with pasteurized milk and tastes of little
besides salt. It has been and still remains a significant part of Greek diet and its name
is often connected with the Greek history and tradition. It is distributed to the market
in barrels, in tin boxes or in the form of plastic-wrapped pieces and is consumed as table
cheese, in the famous Greek salad. in cheese-pastries and quite often as saganaki
(shallow-fried cheese).
Some people are put off by the strong salt content but the salt is
intended only as a preservative and is not supposed to overpower the taste of the cheese.
Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary,
to make it less salty. It has a fat content of 40 - 50%.Back to index
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