Feta – Greece's White Treasure

Feta – Greece's White Treasure

Few foods represent Greece quite like feta. The creamy, tangy cheese made from sheep's milk (often blended with some goat's milk) has been registered as a protected designation of origin across the EU since 2002 — genuine feta may only come from certain regions of Greece, made according to centuries-old tradition.

Its history reaches far back: Homer already described, in the Odyssey, how the Cyclops Polyphemus let sheep's cheese ripen in baskets — an early account of a method still practiced at its core today. The name "feta" itself comes from the Italian word for "slice" and only became common in the 17th century, once people began slicing the cheese and ripening it in brine.

That brine is also the secret to its flavor: feta ripens in it for weeks to months, which gives it its characteristic tang and creamy, slightly crumbly texture. Depending on the region and producer, every feta tastes a little different — from mild to sharply savory.

We serve it just as it should be served: plain with good olive oil and oregano, in a Greek salad, or baked as feta saganaki. Try your way through and find your favorite version!

Mastiha Mezedopolio – Taverna Restaurant, Arndtstr. 12, 10965 Berlin-Kreuzberg