Knowra Feta Feta Feta is a brined white cheese traditionally made in Greece from sheep’s milk or a mixture of sheep’s and goat’s milk. Its protected designation of origin sets rules for its production.
Sheep milk : Milk produced by domestic sheep, valued in cheesemaking for its fat and protein content. Sheep milk is the traditional base that gives Greek feta much of its richness.
Milk coagulation : The transformation of liquid milk into a gel-like curd through acidification, enzymes, or both. Coagulation creates the curd that is cut, drained, and salted for feta.
Greece : A country in southeastern Europe, consisting of a mainland and numerous islands. Feta’s protected name is tied to production in Greece.
Greek salad : A Greek dish of tomatoes, cucumber, onion, olives, and feta, commonly dressed with olive oil. Feta is a defining salty, creamy component of this familiar dish.
Telemea : A Romanian family of white brined cheeses made from several kinds of milk. Telemea resembles feta in its brined form but belongs to a distinct regional tradition.
Goat milk : Milk produced by goats, used alone or blended with other milks in many cheeses. Greek feta may contain goat milk, but it cannot exceed 30 percent of the milk mixture.
Curd cutting : The division of coagulated milk into pieces to release whey during cheesemaking. Cutting the curd helps determine how much whey remains in feta.
PDO Greek Feta : The European Union protected designation of origin for feta produced under specified Greek conditions. The PDO defines where and how cheese may legally be sold as feta in the EU.
Spanakopita : A Greek savory pie made with spinach and herbs wrapped in layers of filo pastry. Feta adds salt and tang to the spinach filling.
Bulgarian sirene : A Bulgarian white brined cheese traditionally made from sheep’s, cow’s, or mixed milk. Sirene shares feta’s salty, crumbly profile while retaining a separate national identity.
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