Feta Cheese

feta cheese

Feta Cheese

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

Feta – a tangy, salty cheese that crumbles easily for scattering just as it is on salads (and don’t imagine you have to restrict yourself to Greek salads) and pizza. Or serve it with roasted vegetables (it’s particularly good with roasted peppers in olive oil). And still you haven’t exhausted feta’s possibilities; try it with a saucer of nuts and some olives while you enjoy a glass of sherry or a white wine – a sauvignon blanc, or something spicy like a gewürztraminer.

We don’t know when feta cheese was first made. We do know that it was first written about nearly 3,000 years ago, but of course it could already have been old at that time. The way it’s made was described by Homer in The Odyssey, but that isn’t particularly helpful, either, since it has proved impossible to say exactly when Homer lived, or even whether Homer was one person or several.

Some things, though, we do know. Feta (in Greek, φέτα), came from an Italian word, fetta, which means “slice,” and that word came from a Latin word that meant “morsel” or “piece.” The word didn’t become part of the Greek language until the 17th century; until then, it was “the white cheese” and turned up everywhere, because in its earliest days it was made by shepherds from sheep’s milk (mostly) and occasionally from goat’s milk – and three things the eastern Mediterranean was not short of were shepherds, sheep, and goats. How did it come to be called “feta” so late in its life? Probably from the practice of cutting it into slices.

Feta cheese is stored in brine, for the excellent reason that it is a very rich cheese and in those early days that was the only way to preserve it.

When feta was first made, and for centuries afterwards, the shepherds who made it had no way to make butter, and feta cheese (helped by its great richness) took its place. Imitations are made in many countries; you can tell the real thing not only by its richness but from its creamy texture and the way it seems to combine the aromas of yoghurt, butter and the milk of the ewe. Bite into it and you should taste the tang, but also hints of pepper and other spices and – almost startling in such a cheese – a faint, faraway suggestion of wetness.

Crumble it on pasta, salads and couscous. It goes beautifully with sun-dried tomatoes and black olives (add a little lemon juice, a little olive oil, a dash of herbs). Whizz avocado, garlic, and lemon juice in a blender till it’s smooth, then spread feta on two slices of bread with fresh tomato (add lots of black pepper), toast till the bread is brown and then add the avocado/garlic/lemon, return to the heat just long enough to warm through and then – EAT! Absolutely wonderful.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968