The Odyssey of Feta: Greece's Timeless Cheese

The journey of feta cheese through history is as rich and associative as the landscapes of Greece itself. Ancient texts suggest that cheeses resembling feta were present in the 8th century BC. While Homer's ''Odyssey'' does not explicitly mention ''feta,'' it describes a cheese made from goats'' and sheep's milk—leading many to believe that what was depicted could indeed be an ancestral form of feta.

In a definitive move to protect its culinary heritage, in 2002, the European Union awarded feta cheese Protected Designation of Origin (PDO) status. This designation specifies that true feta cheese must hail from particular regions of Greece: Macedonia, Thrace, Epirus, Thessaly, Central Mainland Greece, Peloponnese, and Lesvos.

This cherished Greek cheese, known for its crumbly texture and tangy flavor, is traditionally crafted from sheep's milk or a mixture of sheep's and goat's milk, the latter not exceeding 30%. The production process involves curdling the milk with rennet, then pressing the curds and immersing them in brine for several months to mature.

Historical methods of cheese preservation, such as the brining of feta, showcase the timeless wisdom of ancient food preservation techniques that remain valued into modern times. Culturally, feta cheese has remained a symbol of Greek cuisine and identity, effortlessly finding its way into an array of dishes, from the quintessential Greek salad to the savory layers of spanakopita.

The tale of feta is a story intertwined with Greek civilization itself, marked by adaptability, resilience, and a legacy that stretches across the Mediterranean and beyond. The evolution of feta, from its ancestral beginnings to its contemporary commercialization, reveals a dynamic history that encapsulates both change and tradition within Greek culinary practices.

References:
- European Commission - Agriculture and Rural Development. (n.d.). Feta. https://ec.europa.eu/agriculture/quality/door/
- Harbutt, J. (2009). Cheese: A Global History. Reaktion Books.