Feta, the "white gold" of Greece, is one of its most important export products and perhaps the most recognized Greek food in the world.

It was created for the first time thousands of years ago in ancient Greece. It is produced in many regions of Greece, matured and preserved in wooden barrels or tin cans and according to the Greek Milk Organization covers 50% of Greek cheese production.

Seeking its origin in ancient Greece, we find the first references in the famous legend of Cyclops Polyphemus, which says that he was the first manufacturer of Feta cheese and cheese in general. Carrying milk every day he discovered, that after a few days the milk became solid, edible and easily stored.

Ancient Greeks treated milk as sacred food because Zeus - who was hunted by his father Kronos and was hidden by his mother Rea, was fed with the milk of the sacred goat named Amalthea.

The main characteristic of Feta is that it is produced from sheep and goat milk. The slice matures in liquid brine for two months. Once removed from the brine, the slice loses some of its liquids and becomes more compact. There are about 600 dairies In Greece that have a license to produce Feta cheese.