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Video length: 6 min
Consumption: how to choose the right feta?
Consumption: how to choose the right feta?
(France 2)
Feta, in Greek salads or mixed with olive oil, delights the eyes of the French during the summer. But what is its real recipe?
As summer approaches, Greek salad is making a comeback on plates. But how to choose the right feta? She was born in Greece, during Antiquity. For the original recipe, head to the Peloponnese (Greece). Yiorgos has 1,500 sheep. “It is very important that our animals graze outside because our pastures, oregano, thyme, dandelion, are very diverse”he confides.
The specifications are strict: at least 70% sheep’s milk, and maximum 30% goat’s milk. Once finished, it is stamped with an AOP before being exhibited around the world. However, in supermarkets, real feta cheese is displayed alongside other similar products, which is confusing. Be careful to read the labels carefully.
The French eat “27 kg of cheese” per person on average and per year, specifies, on the set of 13 Heures, the journalist Dorothée Lachaud. The three favorite cheeses of the French are Emmental, Camembert and Raclette. Pay attention once again to appearances, because there is now “analogue” cheese, made 100% in the laboratory: a mixture “vegetable fats, rapeseed oil for example, starch, milk proteins and flavor enhancers”, explains the journalist. Again, read the labels carefully!
