Feta is a cheese of Greek origin, today also produced in other Balkan countries. Once it was made exclusively with sheep's milk or mixed sheep and goat's milk, today it is made only with cow's milk.

It is a white and not very compact cheese, which must mature for a maximum of 30 days, otherwise it acquires a salty and almost acid taste.

The semi-hard, crumbly and slightly acidulous pasta of Greek feta makes it suitable for the most diverse dishes, from mixed salads with tomatoes, olives, lettuce, onions, celery, to pasta and savory pies. On the market it is available in many formats: loose and packaged in rectangular blocks in trays in brine, in pre-cut slices or in chunks preserved in oil.

How to choose and store Greek feta

• After processing, the feta is placed in water and salt baths for conservation; if it is still bought in brine, it can be rinsed under running water before using it.
• The feta in brine can be kept in the fridge for 6 months at a temperature of 4°; once cut it lasts 5-6 days.
• The color of the feta must not tend to yellowish, a sign of artificial whiteners or dyes.
• The original product has a Greek flag on the packaging and indicates the production area.