In Greece you will find several categories of white cheese with different textures, fat content and taste.  Regardless of the type, Greek white cheese is a versatile ingredient that can be used in a variety of dishes, from salads and cooked dishes to baking and even deserts. So, what makes Feta P.D.O. different?

Greek Feta P.D.O.

Greek Feta P.D.O. dates back thousands of years in the culinary history of the region. Today this cheese is an everyday staple item in Greek cuisine.

The authentic Greek Fetaoriginates from regions of Thrace, Macedonia, Epirus, Thessaly, Central Greece, Peloponnese, and the prefecture of Lesvos Island. Its production must follow strict guidelines. This grants Greek Feta a protected designation of origin (P.D.O.) status, ensuring that only those cheeses using traditional methods can bear the name.

In the past years the authorities have tried to integrate more regions such as the island of Crete, hoping to increase the volume of production of Feta (P.D.O.) cheese due to the growing domestic and international demand. Unfortunately, this effort did not yield results. On the contrary it led to a ban of production in non-protected regions.  Consequently, today any white cheese produced outside the protected areas must be called white cheese without any correlation to the name Feta.

Production method

Τhe classic version of Greek Feta P.D.O. made with a combination of 70% sheep’s and 30% goat’s milk. The humidity of Feta should not exceed 56%.The cheese is aged for at least two months which gives it the characteristic taste of Greek feta with the crumbly texture, tangy flavor, with an intense taste.

After its delivery to the dairy, the milk is coagulated, and then placed in matrices for straining.The formed cheese is removed from the strainer, cut into slabs, and covered with coarse salt. At this stage, microorganisms develop on the surface of the curd, which contribute to the taste of feta.

The maturation of cheese occurs in two stages.

In the 1st stage, brine is added and the containers with cheeseare stored in chambers under strictly controlled temperature conditions.  This stage of ripening can last up to 15 days.

The 2nd stage of maturation requires cooling conditions at a constant temperature of 2-4 °C. The total maturation time of the cheese is at least two months. Only then does the cheese acquire the rich taste and aroma that characterizes feta.

 

Two types of Feta P.D.O.:

  1. Traditional Feta: This is the classic version of Greek Feta. It has a crumbly texture and tangy flavor, with a slightly salty taste.
  2. Barrel-aged Feta: This type of Feta is aged in wooden barrels, which results in a richer and more complex flavor. Barrel-aged Feta has a stronger taste and a creamier texture than traditional Feta.

 

Greek White Cheese

White cheese has a maximum moisture content of 58%.
You can find many types of white cheese depending on the milk type and fermentation process.

  1. Sheep’s milk cheese: Some producers make cheese exclusively from sheep’s milk, which gives the cheese a milder flavor and creamier texture. It is considered to be of higher quality and is often more expensive than Feta made with a combination of milks.
  2. Goat’s milk cheese: Cheese made from goat’s milk has a tangier flavor and a slightly crumblier texture than cheese made with sheep’s milk. It is a popular choice for those who prefer a stronger tasting cheese.
  3. White cheese in brine is made from cow’s milk or admixtures of cow’s milk with other milks and follows almost the same cheese-making process as feta. This is a cheaper alternative that is considered inferior in quality. Frequently this cheese shows quicker deterioration. The key difference in production is that the cheese is placed in brine immediately after straining and it usually ripens only for 15 days. The result is a cheese with slightly sour and majorly indifferent taste that gets easily crumbled or broken.
  4. Sfela is a semi-hard white brine cheese, without crust, with many small holes in its mass. It is spicy and salty with a rich sour taste. Its production is allowed only in the southern Peloponnese, namely in the prefectures of Messinia and Laconia.

 

Whether you prefer traditional Feta or other white cheese, be sure to look for the label to ensure you’re getting the real deal you were looking for.