Understanding the Differences Between Greek and Cypriot Feta Cheeses

The world of dairy products is vast and diverse, and within it, the varieties of cheese hold a special place. Feta, a cheese that is as much a part of Greek culinary tradition as the mountains that surround the mainland, is a protected designation of origin (PDO) product. Meanwhile, despite the proximity and shared culinary heritage, Cyprus has its own unique contributions to the realm of cheese making. Here, we dive into the differences between Greek and Cypriot feta cheeses.

The Greek Feta: A Protected Designation of Origin

Greek feta is recognized worldwide for its distinctive flavor, texture, and the Protected Designation of Origin (PDO) label. This certification ensures that only feta made in Greece, using traditional techniques and high-quality ingredients, can be called "Feta."

The production of Greek feta is governed by specific methods and ingredients, including the use of sheep's and goat's milk, salt, and natural lactic ferments. The PDO status was established to protect the integrity and authenticity of this traditional cheese, ensuring that consumers can trust the product they purchase.

Cyprus and the Feta Story

While Cyprus has a rich and diverse cheese tradition, it cannot produce cheese and market it as "feta." This is due to the PDO designation, which pertains exclusively to Greece. Cypriot cheesemakers face the challenge of competing in the cheese market without the feta label, but they have their own unique cheeses to offer.

Traditional Cheeses of Cyprus

Cypriot cuisine offers a range of local cheeses that are deeply integrated into the culinary culture. Two of the most popular are Halloumi and Anari.

Halloumi is a semi-soft cheese that is firm enough to be cooked, making it an integral part of many Cypriot dishes. It is often pan-fried and served with salads or as a part of appetizers. The texture of Halloumi is unique, with a slightly salty taste and a crispy exterior.

Anari cheese, on the other hand, is a soft, white cheese with a slightly sour taste. It is traditionally used in desserts and sweets, such as the Cypriot cheese pie, known as kolides tou tali.

A Shared Heritage: Kefalotiri

One of the unique elements in the Cypriot cheese landscape is the kefalotiri, which is also a traditional cheese in Greece and is known as talar in Cypriot Turkish. Kefalotiri is a semi-hard, tangy cheese that is aged for a few months. It is often used in grills, salads, and as an ingredient in stews and soups.

Conclusion

The differences between Greek and Cypriot feta cheeses are not just in the labeling but also in the unique flavors, textures, and uses in traditional dishes. While Greek feta remains a protected designation, Cypriot cheesemakers have their own distinctive cheeses that add to the rich tapestry of Mediterranean culinary traditions.

Whether you are exploring the flavors of Greece or Cyprus, the world of cheese offers a wealth of unique and delicious experiences. From the firmer and saltier feta to the smooth and soft Halloumi, each cheese has its own story and culinary applications.