• Diana Moutsopoulos

Feta in the News

Real Greek feta getting the attention it deserves! In this article from May 11, Greek Feta, ancient and modern, in the Napa Valley Register from Napa Valley, California, author Amy Sherman recounts how feta is being used in both traditional and modern ways in Greece today, and includes a couple of delicious recipes to boot.


Walk into a supermarket in Greece and you’ll find as many as 60 different packages of feta in refrigerated cases and up to 15 kinds of feta at the deli counter. Mentioned in Homer’s “Odyssey” and in the tale of Polyphemus the Cyclops, some researchers believe feta dates back 8,000 years and the methods by which it is made are still basically the same as ever. Feta is eaten daily by most Greeks, as it has been for centuries, and is popular for breakfast, lunch, dinner and for snacks. An extremely versatile cheese, it is added to salads, soups, egg dishes, seafood dishes, savory pies and more. A fairly low-fat cheese, it is a great source of protein, vitamin A, riboflavin, and of course, calcium.


Read on at the Napa Valley Register

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