Feta is undoubtedly one of the most famous Greek cheeses. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well.
Odysseus Feta is carefully ripened in small old wooden barrels using traditional methods. During three months months of aging, the salted curds ferment under whey and develops a yeasty aroma. When aged completely the cheese develops soft milky texture and creamy peppery finish.
Odysseus Marinated Feta:
After removing Odysseus Feta from the barrels, it is marinated in 100% Greek extra virgin olive oil and rolled in dried Greek oregano and rosemary, that gives it a hint of herbs.