“Feta is one of the most emblematic products of Greek and Cretan cuisine.”

This famous cheese specialty is an integral part of the culinary identity of these two regions. But how to choose the right feta? What are its nutritional contributions? How is the best to enjoy it? In this article, we tell you all the secrets of feta in Greece and Crete.

How to choose your feta?

Feta is a white, salty cheese made from goat’s or sheep’s milk (or a mixture of the two). To choose it well, it is important to favor a feta produced artisanally, from raw, whole milk. Quality feta is characterized by a texture that is both creamy and firm, as well as a salty and slightly acidic taste. Avoid feta that is too dry or too soft, as well as those that have spots or an unpleasant odor.

What are the nutritional benefits of feta?

Feta is an excellent source of protein, calcium and vitamin D. It is also rich in essential fatty acids, vitamins A and B, as well as mineral salts. However, it is important to consume feta in moderation, as it is also high in sodium.

How to consume feta?

Feta is a very versatile cheese, which lends itself to many culinary preparations. It is often used in Greek salads, but can also be eaten plain, as an aperitif or starter. It also goes very well with hot dishes, such as pasta, pizzas or gratins. Feta can also be cooked into croquettes or fritters.

Feta is an emblematic product of Greek and Cretan cuisine, which is characterized by a unique taste and interesting nutritional contributions. To choose it wisely, choose a feta produced by hand and made from raw milk. Do not hesitate to consume it in different forms, in salad, as a starter or as a hot dish.

feta I Greek cuisine I Cretan cuisine I cheese I dairy products I nutrition I recipes I

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