Feta (Greece)

The wide fertile plains of Thessaly are one of the seven protected regions for Feta production and each region has its own unique tasting style. The Peloponnese Feta is harder, drier and more salty than the one from Thessaly, while Macedonian Feta is much creamier and mild in flavour. This is also due to the individual production style and if you have previously thought the cheese to be a rather uninteresting salty affair, then search out the barrel-aged cheese, which is far superior.

The time of year will define whether more ewe’s or goat’s milk is available, although the ewe’s milk will give a richer, earthier and more complex taste profile, and the goat’s milk a lighter, lemony sharp style. The perfect accompaniment to have with this cheese is a delicious fresh Retsina wine, which copes beautifully with the salty, sharp flavours of the cheese.