Feta cheese is the best known Greek cheese and dates back to the time of Homer’s Odyssey. In the Odyssey, the cyclops Polyphemus is described as being a cheesemaker. Its long history in Greece shows its cultural importance.
It is traditionally made with milk from sheep or goats; sometimes, it is made with a mixture of both. You can find feta cheese almost every restaurant or taverna in Greece and Cyprus.
The cheese was first mentioned during the Byzantine era; at that time it was called prosphatos. The word feta is Italian in origin; it comes from the Italian for the word slice.
The Greeks adopted it in the 1600s and it became widely used in the 1800s. It comes from the fact that the cheese was commonly sliced and stored in barrels. The practice of storing feta slices in barrels still takes place today.
Common applications for Cypriot feta include spanakopita and salads. Feta slices can also be served plain.
Ingredients:
- Slices Feta Cheese (as many as you like)
- Oregano
- Black Pepper
- Olive Oil
Preparation:
Place 1/2 inch slices of feta cheese on a salad plate.
Sprinkle with oregano and pepper, drizzle with olive oil. Serve.