Greece: Feta Grainy and crumbly, feta cheese is made from either sheep or goat milk, and aged for 2 months or more before sale. Travellers know it as a key ingredient in Greeces best-known dishes, among them Greek salad (leaves with tomatoes, olives and feta) and spanakopita (cheese and spinach filo pastry pie). The cheese has a unique place in Greek culinary and cultural history. “It dates back to Homers day,” explains Charalampos Karkoulias from the CHELMOS dairy from Achaia. Feta is produced in several regions of Greece, including Macedonia, Thrace, Thessaly and the Peloponnese. “The best feta carries with it the aromas of the Greek mountains that the sheep and goats graze,” says Karkoulias. “The curd isn’t boiled or baked at high temperatures and, both during the production process and afterwards, the cheese is protected by a light brine, locking in all those flavors. “The best feta is produced from late January to mid-June when the flora on which the flocks graze is richest.”
Posted on: Sat, 23 Aug 2014 07:18:40 +0000
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