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PDO FETA

About PDO Feta

FETA PDO cheese is the Greek cheese traditionally made from sheep’s milk or a mixture of sheep’s and goat’s milk, which contributes to its unique taste and buttery texture. It is matured in wooden barrels or tin cans for at least two months. This process enhances its flavor and helps preserve it.

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Authentic Product

The main features of the authentic FETA PDO cheese:

  • It is made from high-quality sheep’s milk or a mixture of sheep’s and goat’s milk (at least 70% sheep’s milk and up to 30% goat’s milk).
  • It is produced in Thrace, Macedonia, Thessaly, Epirus, Central Greece, Peloponnese, and the prefecture of Lesvos.
  • The milk comes from Greek sheep and goat breeds that are traditionally bred in these areas.
  • The addition of milk powder or milk protein, milk concentrate, caseinates, colorants, and preservatives to milk for cheese-making is prohibited.
  • It has a minimum fat content of 43% on dry matter and a maximum moisture content of 56%.
  • It matures for at least 2 months in wooden barrels or tin cans.
feta pdo

The History of Feta PDO

FETA PDO cheese is one of the oldest cheese types in the world, with a history going back thousands of years. It is popular all over the world has great cultural significance in Greece, as it is deeply rooted in Greek cuisine and customs, symbolizing hospitality, tradition, and culinary heritage.

The Origins

The origins of Feta PDO are deeply connected with the history and culture of Greece. The production of Feta PDO was an important tradition in the Greek countryside, where farmers and stockbreeders used the sheep and goat’s milk available to make this type of cheese. Feta PDO was an important source of nutrition for the ancient Greeks and has been associated with many Greek food traditions and recipes.

The First References

The first references to Feta PDO are found in Homer’s Odyssey (8th century BC), in the famous myth of the Cyclops Polyphemus, who was the first to produce Feta PDO and cheese in general. Polyphemus carried the milk he got from the sheep daily in animal skins. Thus, he found that the milk would curdle in the sheepskins after a few days and become solid and tasty.

The Art of PDO Feta Cheese

In Kalavryta, the milk is collected daily, fresh and with steady quality, from the mountain stockbreeding farms in the rich nature with the unique flora of Mount Helmos. The next step is the production of FETA PDO cheese with traditional methods, as well as with the strictest hygiene and control standards, which are ensured by the modern technological equipment of the production unit and the responsibility of the experienced and qualified staff. FETA PDO cheese is matured in beechwood barrels with brine and arrives at our table with exceptional quality and a unique taste.