Feta: The Great Greek Cheese
Shauna, Cheese Monger
Hello Cheese Lovers,
Here at Harmons we are always challenging ourselves to learn more, and this time the challenge was on Feta. The cheese that was born in Greece and in other Balkan countries. Feta is one of the oldest cheese around and was mentioned in Homer’s Odyssey. There is a scene in Odyssey that recounts Polyphemus the Cyclops and cheese making. It is believed that he was making Feta.
Traditional Greek Feta was granted protection of origin, or D.O.P., status in 2002 but because many other countries making Feta it took the European Union high court in 2005 to, once and for all, say that Feta was a Greek cheese. This means in Europe, Feta can only come from Greece and be called Feta. It is made with sheep’s and goat’s milk and is usually 80% sheep and 20% goat. Because we are not part of the European Union we can still make our version of the cheese and call it Feta. Eventually we will abide by their ruling and name our Feta something else.
Most Feta sold in this country is made with cow’s milk and a lot of it is flavored with garlic, tomato, pepper, you name it. Feta is a great cooking cheese as well as an eating cheese. Next time you grill, try grilling a piece of Feta. Feta has a high calcium rate so it does not melt like other cheeses. I like it with a little olive oil and some cracked black pepper, throw in some olives and bread, party time!!! And the Ouzo, don’t forget the Ouzo.
Tuesday it was time for the goats. The folks at Shepherds were kind enough to let us tour their facility’s in Erda, Utah. The plant is small but has state of the art equipment to bring us the freshest chevre that you can find. Then after a drive down to Delta, Utah we were knee deep in goat kids. I have never been around goats so this was a eye opener. I put my hand in the pen to pet one and had ten goats sucking on my fingers. Yes, I was covered in goat slobber but it was so much fun. I held a goat that was just four days old and had to convince them that my sweater was not something to eat. But the best part was the milking. I actually milked a goat by hand, it lasted about one minute but I did it. I even drank the milk and it was really good.
from UEN join us. There is something to say about good food, good wine and even better company. Saturday night was at our Bangerter Crossing store were we had Sheral from Wasatch Academy of Wines and Chef Even at the stove. I had a blast spending my St. Patrick’s day with the French.
