Feta is undoubtedly the most famous of Greek cheeses, representing 70% of cheese consumption among Greeks. It is protected by EU legislation, by which only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Greece, the Peloponnese, and Lesbos can be called feta. Similar cheeses produced elsewhere are typically called “white cheese”.
To produce traditional feta, 30 percent of goat’s milk is mixed with sheep’s milk from animal herds that graze in fields in regions with the specific appellation of origin.
The firmness, texture, and flavor of feta differ from region to region. Local environment, animal breeds and cultures all have an impact on its texture, flavor, and aroma. Feta is used as a table cheese, as well as in salads (e.g. Greek salad) and pastries. Most notable is its use in the popular phyllo (or filo) based dishes spanakopita and tiropita, or served with some olive oil or olives and sprinkled with aromatic herbs like oregano. It can also be served cooked or grilled, in sandwiches and in omelets.