Feta is a soft white table cheese with a pleasant and mildly tangy taste. Feta has a very special position in the traditional Greek diet. The name feta dates back to the time of the Venetian empire in Greece in the 17th century and is probably derived etymologically from the Latin word ‘fette, which referred to the actual cutting of the cheese into slices for the purpose of putting it into wooden barrels (Delforno, 1980). It has PDO status and refers to cheese, which is traditionally prepared in Greece from sheep milk or from a combination of sheep and goat milk, in which the proportion of goat milk cannot exceed more than 30% of the total. During preparation, the milk solids (curds) separate from the liquid whey.
Its substances also separate accordingly: carbohydrates and various salts remain in the whey which casein and fats remain in the curd. The curd is transferred to molds to drain naturally without pressure. Coarsely grained salt is applied to the surface of the cheese and then placed in ripening chambers of up to 18oC and at least 85% relative humidity. This first ripening stage lasts approximately 15 days. The second ripening stage takes place in refrigerated chambers where there is a constant temperature of 2-4oC and relative humidity of at least 85%. Feta is eaten as an accompaniment to a meal. It is served with olive oil and oregano. Feta can also be roasted with aromatic herbs or used as an ingredient in pies.


Feta is a food with special nutritional value and excellent sensory attributes. It is an important source of calcium, milk protein, vitamins (A, D, B complex), and inorganic salts (phosphates). Feta contains less lactose than milk and is recommended for people who have lactose intolerance. It should be consumed in moderation due to its high content in saturated fat (minimum fat content in dry matter: 43%) and salt.
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