Feta is a white brined cheese traditionally produced in Greece from sheep’s milk, or a combination of sheep and up to 30% goat milk. A staple of Greek cuisine as well as the Mediterranean diet, feta can be used in myriad ways to elevate a meal, whether as an entree, a side dish, or even dessert.
PDO stands for “designation of origin,” and certifies that a product originating from a certain area is held to specific standards of quality based on the geography of the region, as well as the production process. The classification of PDO also means that the animals are from mainland Greece or the islands of Lesvos, Limnos or Agios Efstratios, all of which are known for their specific soil, water, and overall biodiversity.
Standards like these help guarantee that a product like Feta PDO is free of powdered milk, preservatives, colorants, or antibiotics. PDO also means that the animal’s milk has gone through a proprietary production and maturation process of at least two months, all of which contribute to the health benefits unique to Feta PDO – low in calories and high in protein and calcium. The elegance of the final product is indicative of the care with which the milk is harvested and converted into cheese.
Kyma, a bustling, beautiful restaurant in the Flatiron district, held a wonderful event recently promoting the benefits of Feta PDO. We were able to sample Feta PDO both by itself and in a variety of dishes, from a spicy watermelon and feta salad to a creamy, tomato and feta-based risotto, atop a juicy lamb burger and inside a crunchy spanikopita.
Each dish was expertly crafted and exceptionally well balanced, just like the cheese itself.
