Though feta belongs to the soft cheese category, it is also highly regarded for its variations, as can range from soft to semi-hard, and mild to sharp. These variations are a function of the amount of goat's milk added as well as the culture used and the methods employed in the early curing phases.
In Greece, feta is prepared either in small cheese dairies where traditional methods applied, or in large industrial units that respect the traditional making of authentic feta. In both cases, as feta is far from being simple to produce, one can say that is an artisan cheese.
In Greece it is produced about 100,000 tons of feta in an annual basis. Not surprisingly, feta is the most consumed cheese in the country.
It is used as a table cheese, as well as in salads, baked goods, casseroles, appetizers, and pastries.
With its centuries-old heritage, this rich cheese has long been a staple in Greece, but is now enjoyed worldwide.
Feta is classified by the European Commission as a 'Protected Designation of Origin' (P.D.O.) product.
Tasty and nutritious, feta has won a worldwide recognition for its quality and has conquered Greek and international markets.