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Feta. Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called âfetaâ.
On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine.imilar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called âwhite cheeseâ. To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions.