It is certainly the most renowned of Greek cheeses, even to the detriment of other, equally great, Greek cheese dairy products. Yet not without reason. Feta, which roughly translates as “slice”, is a brined curd white cheese made exclusively in Greece from whole sheep’s milk or from a mixture of sheep and goat’s milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. Feta is used as a table cheese, as well as in salads, e.g. the famous Greek salad, and pastries.
Since 2002, Feta has been a protected designation of origin product in the European Union. According to relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, have the privilege of being called Feta.
High-quality feta cheese should have a creamy texture when sampled, and aromas of ewe’s milk, butter, and yogurt. In the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. That is what “Verginis – Feta Cheese PDO From Kastoria” is all about. Feta PDO from Kastoria in northern Greece has a slightly spicy and salty flavor with an exceptional white color.
