Greek fresh, brine cheese is white, soft texture, with irregular holes, with a savory taste and made from pasteurized sheep and goat milk.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
Pasteurized sheep and goat milk cheese, originating in Greece, has the Protected Designation of Origin (PDO) status. The cheese is produced only in strictly defined regions of Greece, from sheep and goats, grown in those regions, milk. This cheese is 43% fatty, aged in brine for several months. It does not have a bark, has a soft texture, with irregular holes. The feta began to be produced in Crete, but later spread throughout the Byzantine Empire. Her cooking process was described by Homer. Until now, Feta is produced very similarly. Brine is a very important ingredient in the production of high-quality Feta cheese and has several functions: it provides a reduction in pH, which is essential for obtaining the required cheese's consistency, and maturation conditions to form the taste of Feta cheese.
Salads (especially Greek salads, fresh fruit salads), olives, dishes with pasta, soups or sauces.
DrinksSparkling or light white wine.