Greek Feta cheese is made of sheep and goat's milk.
For us here in
Klisoura, quality is the logo of our feta. Made of pure sheep and
goat milk, has become rapidly popular even outside of Greece, due
to its unique helath characteristics, special taste and overall
Sheep and goats
in Greece don't live in enclosed areas where animals are force fed.
They graze freely and eat the vegetation found on mountains, rocks,
hills or plains. Flocks also have to move from place to place and
sometimes cover long distances in order to find more nourishment.
This mobility helps them to eat a wide variety of flora as Greece
is plentiful in aromatic bushes and herbs. The unique flavors of
their food are transmitted to the cheese made from their milk. This
is the reason why feta cheese possesses the very particular flavors
of the areas where it is produced.
Feta cheese is
placed in either wooden or tin containers to mature. Maturation
occurs in two stages. The first stage lasts 15 days under controlled
temperature and humidity conditions. The second stage takes place
in refrigerators at a steady temperature and lasts more than 30
days. The use of preservatives in the production of feta is not
countries have tried to imitate feta by using cow's milk. In order
for them to produce something similar they had to use artificial
colors in order to make it white. As the artificial color does not
stay, the cheese soon loses its white color and starts to turn yellow.
Also cow?s milk is fatty so the cheese produced from it contains
more fat. And of course they cannot, under any circumstances, produce
a cheese with the flavor and aroma of the real feta cheese, which
is a result of the herbs and bushes found in the Greek land.
feta is exported to many foreign countries. This original product
of Greece has the Greek flag on the packaging. The packaging also
has information concerning the type of milk used and the particular
area in which it was produced.
Feta cheese is
a very special Greek food. Greeks adore it and it is part of their
daily diet. Feta is served with meals and it is also used to prepare
various dishes. It is a must in summer salads combined with tomatoes
and cucumbers, onions and oregano. Cheese pies (tyropita), which
are made with pastry dough (fyllo), use feta as their filling. Ktipiti,
a dip made with hot peppers and feta is a delicious appetizer to
accompany ouzo on warm summer days. Feta is also used to make stuffed
squid (calamari) or cuttlefish (soupia).
(source : ΤΕΙ Thessaloniki).
feta cheese is sold in the following packages:
* 3 cups all purpose flour
* 1 cup warm water
* 2 tbl spoons oil
* 1/2 spoon oregano
* dash of salt
* a couple of chopped green shallots (can replace with 1/3 white
* 1/3 cup finely chopped parsley
* 2 cups feta cheese , crumbled
* 1/2 cup whole milk or better still, half & half
* 3 eggs
* salt, pepper, thyme
mix all other ingredients; heat in pot until cheese starts melting;
allow to cool to room temperature; then mix in eggs
1. roll out the 3 dough balls- so that each one is a bit bigger
than your baking pan (i use 8x12 in.)- the amount of dough, for
that size will give you the right thickness
2. place the first layer on the greased pan, with ends hanging over
the pan rim - add half the filling
3. follow on with the second dough layer -add the rest of the filling
4. finish off with the last dough layer; fold the dough layers together
5. pluck a few holes, making sure you go through the second layer
6. bake for 3/4 hour at around 400F
7. enjoy, with a simple tomato and cucumber salad
* 1 4 ripe tomatoes, coarsely chopped
* 8 oz. Feta cheese, crumbled
* 1/2 c. sliced black olives
* 1/4 c. fresh basil, minced
* 1/4 c. fresh parsley, chopped
* 1/4 c. olive oil Scant
* 1/4 c. lemon juice
* Salt & pepper to taste
1. In a bowl combine the tomatoes, feta and black olives.
2. In a separate bowl make the dressing by whisking together the
basil, parsley, lemon juice, oil, salt and pepper.
3. Pour the vinaigrette over the salad.
4. Mix well.