Feta Cheese from Halkidiki

Feta cheese from Halkidiki is one of the most famous and cherished varieties of feta in Greece. It originates from the region of Halkidiki, renowned for its rich tradition in producing cheese and other dairy products. As a PDO (Protected Designation of Origin) product, its production must follow specific standards and can only be made in Greece.

Halkidiki feta has a rich, salty flavor with a slight tanginess. Its texture is relatively firm but creamy, allowing it to crumble easily. It exudes a pleasant, distinctive aroma that combines the freshness of milk with a mild sour note. Typically, it is firmer and less watery compared to other regions' varieties, and it may have small openings on the surface.

Traditionally, it is made from a mixture of sheep's and goat's milk, with sheep's milk comprising the majority. The cheese matures for at least two months in special brine tanks, which are essential for developing the characteristic flavor and texture of feta.

Feta from Halkidiki is a key part of the local economy, as livestock farming and cheese production are central activities in the region. The quality of the milk used in its production is closely linked to the area's flora, as the animals graze freely on the rich and diverse pastures of Halkidiki.

Halkidiki feta is highly versatile in the kitchen, used in salads, pies, sandwiches, and many other Greek dishes. Due to its distinctive flavor and texture, this feta is ideal for traditional recipes like the Greek village salad (horiatiki), as well as for more modern culinary creations.