Interesting facts about feta cheese (Zanimljivosti o feta siru)

When was feta cheese created?

Feta cheese is one of the oldest cheeses in the world, traces of a very similar cheese appear as early as the 8th century BC. in the Odyssey (Homer describes a sheep's milk cheese stored in containers of brine, which is practically today's feta).

Why can feta be called only Greek feta?

Since 2002, "feta" has been a protected name in the EU. This means that only cheese produced in certain parts of Greece can be called true feta, and only from:

• 70–100% sheep's milk.
• The rest can be goat's milk (but never cow's milk).

How is feta cheese made?

Feta cheese is always stored in brine (salt solution). That's why it has that specific salty-refreshing taste and a long shelf life, even without refrigeration in the old days.

Old customs

Once upon a time, feta was part of every winter preparation in the mountainous regions of Greece. Families made it in the spring and summer, sealed it in large clay pots and used it throughout the year.

Why is the feta cheese so crumbly?

Sheep's and goat's milk have more protein and fat than cow's milk, this creates a compact but fragile structure that crumbles easily.

Interesting culinary details:

• Feta should never be completely dry. The best feta is the one that is still slightly moist, with the smell of milk, herbs and mild acidity.
• In Greece, it is considered a "sin" to bake feta without a drop of olive oil. Always add at least a little, as the oil accentuates the saltiness and softens the acidity.

Vegan feta cheese 

Recipes with feta cheese:

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Cold salad on the table for Homicide Division

Corn bread with boiled eggs filling

Greek salad Horiatiki

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Kada je nastao feta sir?

Feta sir je jedan od najstarijih sireva na svetu, tragovi vrlo sličnog sira javljaju se još u 8. veku p.n.e. u Odiseji (Homer opisuje sir od ovčjeg mleka čuvan u posudama sa salamurom, što je praktično današnja feta).

Zašto se feta može zvati samo grčka feta?

Od 2002. godine u EU, “feta” je zaštićeno ime. To znači da se pravom fetom može nazvati samo sir proizveden u određenim delovima Grčke, i to isključivo od:

• 70–100% ovčjeg mleka,
• ostatak može biti kozje mleko (ali nikako kravlje).

Kako se pravi feta sir?

Feta sir se uvek čuva u salamuri (rastvor soli). Zato ima onaj specifičan slano-osvežavajući ukus i dug rok trajanja, čak i bez hlađenja u starim vremenima.

Stari običaji

Nekada je feta bila deo svakog zimskog spremanja u planinskim oblastima Grčke. Porodice su je pravile u proleće i leto, zatvarale u velike glinene posude i koristile tokom cele godine.

Zašto je tako mrvičasta feta?

Ovčje i kozje mleko imaju više proteina i masti od kravljeg, to stvara kompaktnu, ali krhku strukturu koja se lako mrvi.

Zanimljivi kulinarski detalji:

• Feta nikada ne treba da bude potpuno suva. Najbolja feta je ona koja je još uvek blago vlažna, sa mirisom mleka, travki i blage kiseline.
• U Grčkoj se smatra “grehom” peći fetu bez kapljice maslinovog ulja, uvek se doda makar malo, jer ulje naglašava slanost i ublažava kiselinu.

Veganski feta sir

Recepti sa feta sirom:

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Grcka salata Horiatiki

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