A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the milk of their sheep and goats are attributed with inventing it and the recipe has remained virtually unchanged.
Feta became a cheese of protected origin in 2002 and can only be produced in Greece.
When the cheese becomes firm it is cut into slices, sprinkled with salt, packed into barrels and covered with brine or oil.
All year round.
In a sealed jar or packet in the fridge.
Try it crumbled over a Greek salad with tomatoes, lettuce, red onion and olives.
Try goat’s cheese.