FETA

During our journey through the outskirts of Crete, we discovered the magic of traditional production, the purity of cultivation, and the uniqueness of Cretan cheesemaking. Here, the key elements of every practice include the patience of the artisan, the use of pure ingredients, and a genuine love for creation. At our table, savoring authentic feta crafted with such care, we truly understood the significance of quality.

Feta is a treasure of Greek gastronomy, highlighting the richness of tradition in every bite. Its salty depth, combined with the texture developed during maturation, creates the ultimate gastronomic experience.

FETA
Feta is a Protected Designation of Origin (PDO) cheese, crafted exclusively from sheep's milk or a combination of sheep's milk (at least 70%) and goat's milk (up to 30%). Its flavor is naturally salty, and it is traditionally stored in a brine or whey solution for approximately three months. Patience and precise temperature control are essential elements in the production of authentic Feta.

The Magic of Feta in Crete | The Salt of Patience and the Texture of Aging

We traveled to the outskirts of Crete, specifically to the renowned village of Zoniana, to explore the time-honored world of Feta and learn firsthand the secrets of its traditional production.

As we approached the village, the surrounding nature staged a dramatic, picturesque contrast. The green meadows, Cretan olive groves, and towering mountain peaks welcomed us in their unique way, offering a first taste of the rural landscape we were about to discover.

Upon arriving in Zoniana, we were greeted by the warm hospitality of the locals. Traditional producers welcomed us with smiles and invited us to visit their farms, showing us every step of the cheese-making process.

As we walked through their fields, they explained the importance of sustainable agriculture and the natural preservation of the soil. One of the secrets of authentic Feta is the use of pure, high-quality ingredients. The producers shared how they use fresh milk from their own herds and pour it into handmade traditional molds to craft the cheese. This process requires patience and love for their work, which is reflected in the superior quality of the final product.

Another essential secret is aging. The producers demonstrated how they allow the Feta to mature in wooden barrels for several months. This process gives Feta its distinctive flavor and texture, making it truly unique.

During our visit, we had the opportunity to taste authentic Feta directly from the producers. The flavor was remarkable, offering a richness of aroma and taste that is difficult to find anywhere else!

Zoniana
Zoniana is a village and the seat of the eponymous community in the Municipality of Mylopotamos, within the Regional Unit of Rethymno, Crete. It is located on Mount Psiloritis (Mount Ida) at an altitude of 630 meters. The main occupations of the area are livestock farming and agriculture.

Origin of the Name
The village was originally called Zouliana, named after a shepherd named Za who discovered water in the area. Later, it became known as Zoutolakkos. Another theory links the name to the god Zeus. The modern name, Zoniana, is believed to derive from the local expression "Zóne Theé" (meaning "Hear me, my God").

For 100 kg of Milk | 70% Sheep's Milk and 30% Goat's Milk

Feta Preparation
1. Pour the milk into a pot and heat over medium heat, stirring constantly, until it reaches 65°C (149°F) for pasteurization (approximately 30 minutes).
2. Turn off the heat and let it rest for 10 minutes to allow the milk to cool slightly and eliminate any bacteria.
3. Reduce the milk temperature to 35°C (95°F) by placing ice-cold water bottles in the pot.
4. Dissolve one measure of rennet in a glass of water with a teaspoon of salt. Add this mixture to the milk and stir well. Let it sit for 45 minutes.
5. Cut the curd as finely as possible to release the whey, using a suitable utensil.
6. Place the curd into molds and let it drain for one day.
7. Cut the feta into desired shapes, salt the mold and the feta pieces, and place them in a container. Cover with brine.

Brine Recipe
1 kg Whey
70 g Salt

Tips
Seasonal milk: Winter milk is thicker and richer.
The longer the curd rests in the rennet, the firmer the feta becomes.
Whey can be used to make mizithra or second-grade anthotyro cheese.