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Different Types of Feta Cheese?

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dpappas87

dpappas87

Active member
Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

greek-feta-cheese.jpg
 
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dpappas87 said:
Whenever I buy feta cheese from different places, it tastes slightly different. Does anyone know why? I know that there are specific rules for creating feta cheese, so what is responsible for his differential in flavor and texture?

Is it possible that a place (for example a restaurant) may not actually be buying "Greek" feta? Meaning, could it be a situation where they aren't following the rules and are making a feta-like cheese using different milks, etc? Perhaps it isn't from Greece?

I truly only like Greek feta as far as I know. How can the other places call it feta if they're not following the rules?

View attachment 1252
Click to expand...
HI! If you've ever visited Greece, one thing you'll notice is that Feta cheese has lots and lots of varieties, all over the country. Some are softer, some are tangier, for example. It really depends on the recipe variation, at least in Greece. At supermarkets, all these types of feta are labeled according to their given region.
 
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Voula said:
HI! If you've ever visited Greece, one thing you'll notice is that Feta cheese has lots and lots of varieties, all over the country. Some are softer, some are tangier, for example. It really depends on the recipe variation, at least in Greece. At supermarkets, all these types of feta are labeled according to their given region.
Click to expand...
Thank you, Voula. I didn't realize that there were regional differences in feta! I guess that makes sense.
 
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