French Feta from Valbroso (France) - 1/2 lb.
Gourmet French feta known for its extremely creamy texture. Valbreso Feta is artfully crafted in the rugged plateaus surrounding the Mediterranean Sea in southern France.
Origin: Southern France
*OVERNIGHT SHIPPING ONLY ON THIS PRODUCT*
Valbreso Feta comes from the rugged plateaus surrounding the Mediterranean Sea in southern France. Within this spectacular setting of wild mountain ranges and rivers, Valbreso Feta is crafted following traditional methods and matured in brine, which gives it a characteristic flavor and texture.
The production of Valbreso Feta begins with 100% Sheep’s Milk from the very unique Lacaune sheep that graze on the lush plateaus surrounding Roquefort-sur-Soulzon. The rich, high quality milk of these prolific dairy ewes is used in the making of Roquefort and Valbreso Feta and provides both with their distinctive taste and superior richness.
Valbreso Feta offers a unique creaminess with no bitterness or aftertaste and a rich tangy yet delicate taste with a very subtle saltiness. Cheese lovers appreciate its combination of a creamy, melt-in-your mouth texture with a firm consistency.
a bit of feta cheese history...
In ancient Greek texts we can see many references to a type of cheese, as in the book IX of the Odyssey. The Cyclops Polyphemus is even thought to be one of the feta first cheese producers. Having milked all his female sheep, he put the milk in one wineskin and noticed after a few days of waiting, that the milk had become a solid, tasty mass. However, it is impossible to know exactly which type of cheese is referred to here.
The cheese curdled in brine is only clearly referred to in the Byzantine Empire era, under the designation "Prosphatos" (πρόσφατος), and at this point mostly associated to the island of Crete. An Italian visiting the Heraklion city, in 1494, wrote about the stocking of cheese in brine, most probably a precursor to feta cheese.
The word "feta" is a borrowing from the Italian word fetta ("slice") which goes back to the XVIIth century, and probably this name had to do with the way the cheese was cut in slices. The first known written use of the word "feta " to designate that type of cheese in the XIXth century, in the store of a moneylender, native of the island of Syros.
From the 1930s, production of cheese being also referred to as "Feta" begins developing outside Greece, and more particularly, after 1960, with appearance of important "Feta" production facilities in Denmark, in France and in Germany. At the end of the XXth century, cheeses comparable to "Feta" are produced worldwide, from Iran to Australia, and let's not forget Eastern Africa...
The designation "feta" was reserved and protected for the first time by an agreement signed on June 20th, 1972 between the Republic of Austria and the Kingdom of Greece; convention which aims at defining the provenance, origin and the appellations of farm products, craft and industrial.
In this agreement , it is still not specified from which type of animal's milk the feta cheese can be made with. In 1981, when Greece enters the European Economic Community, the name feta is still not protected by law. Between 1987 and 1994, Greece adopts laws with national range allowing to regulate production and sale of Feta. These laws specify that cow's milk cannot be used to produce the feta, and define acceptable geographical zones for production of genuine feta cheese.
Since 1994 a legal battle in Europe begins to determine if the feta appellation can be protected or if it otherwise a generic term. A final decision opting for a restriction in the feta designation is finally put down in 2002, which grants Greece the protection of the feta appellation and establishes the rules on what to do to get approved to use the feta cheese designation