Ingredient

Greek feta

One of the symbols of Greek gastronomy is without a doubt feta, a cheese that stands out for its particularly salty taste and, at the same time, for its rather reduced consistency, which is produced from sheep's milk and, in in some cases, also adding a part of goat's milk, equal to about a fifth. Feta has obtained the protected designation of origin from the European Union, and is an integral part of a large number of Hellenic specialties, first of all, the Greek salad or alternatively also together with ouzo.

Use in cooking

When you think about the relationship between Greek cuisine and feta, it is very easy to understand how it is an essential ingredient, found at breakfast, in appetizers, salads and fish main courses.

Preservation

When preserved in its brine, Greek feta can also be kept outside of the fridge for a long time: if deprived of the brine, it must be wrapped in paper to keep it as moist as possible.