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A small country, great wines The treasures of the Kaempff-Kohler wine cellar 42 kilometres of vineyards, exceptional...
Cheese Corner: a Trip to Greece with Feta
This week, our cheesemongers take you under the Greek sun.
Feta is a crumbly, soft cheese of traditional Hellenic production, made from sheep’s milk, sometimes with an addition of goat’s milk (maximum 30%).
It is fermented in brine.
Feta is characterized by its slightly salty and tangy flavor.
Its name comes from the 17th-century Italian “fetta” which literally means “slice”. This term also refers to the most common way of cutting the cheese. Feta is ubiquitous in Hellenic cuisine: it can be eaten plain with a drizzle of olive oil, breaded to accompany meat, it is even used in pastries, and of course in the emblematic Greek salad with tomatoes, peppers, cucumber, and olives… a must-have for summer cuisine!
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