We have already written on our website about European disputes regarding the production of feta cheese . Today, we will consider what the Greeks use this cheese for.
Feta is known to all lovers of Greek and Cretan cuisine. Its unique taste results from the combination of milk obtained from sheep and goats bred and grazed under the unique conditions of the Greek climate. Strict adherence to traditional production recipes including at least 3 months maturation and drainage of whey without pressure is also required.
The taste of feta is, among other things, the merit of animals grazed in unique climatic conditions.
It is a soft cheese with about 40% fat content. It is also fragile and melts well. Thanks to storage in brine, it stays fresh for a long time. The conditions in which the feta ripens affect its taste. It can be spicy, mild or more salty. Greeks usually have their favorite types and buy them. Although for some dishes it is advisable to use feta with a specific taste. Feta should be white and yellowing is not a desirable color. Its taste should be quite spicy, it absolutely can not be bitter, sour or rancid.
Before buying, it's good to try cheese, which unfortunately is unfeasible in Polish stores, because in Poland feta is usually sold in ready-made hermetic packaging.
Feta should be white and yellowing is not a desirable color.
If we reflect on what dish we associate feta with, then the first association will probably be a village salad (Horiatiki), commonly known as Greek. However, if the Greeks used fete only for this dish, the annual amount of salad consumed would reach absurd values. The average consumption of this delicious cheese in Greece is over 11 kg, or more than 50 cubes per one person.
Such a high amount comes from the fact that feta is one of the ingredients of many popular dishes prepared in Greece and, like bread or olive oil, belongs to the range of basic products.
So we decided to make a list of dishes in which this cheese is. This is an objective-subjective census, based as usual only on our experience. If while reading this list you are reminded of some Greek dish, which is a feta ingredient, then share this with us on our fanpag :)
We are not surprised by the fact that many plants growing in Crete have healing properties. In the pages of our site we have written many times about the unusual properties of malotiry, dictamus, purge or oregano. This time, we read that the scientists took another Cretan endemic plant under the microscope. Stamnagathi is a chicory variety growing in the wilderness of the Omalos plateau and the White Mountains. Currently, it is also grown by some garden farms.
Since 2000, the Institute of Mediterranean Agriculture in Chania has conducted regular research, the main purpose of which is to determine the quality of honey produced in Crete. Currently, the amount of honey examined has been increased to around 500 samples, the vast majority of which comes from Crete.
Since 2007, the name Feta is protected by international regulations and reserved exclusively for cheeses produced in specific regions of Greece using strictly defined ingredients based on the traditional method of production. Thanks to the regulations introduced in the EU, this name can no longer be used by producers from other EU countries producing "salted cheese in brine". Therefore, since then we can be sure that when buying feta we will reach for the original Greek product that will contain nothing but sheep's milk and possibly goat's, rennet and salt. In the composition of feta, we will not find preservatives or other "enriching" additives because the EU provisions clearly define the characteristics of feta. In addition, the Greeks themselves scrupulously and often control the companies that produce this cheese.