Feta, that iconic white, tangy cheese synonymous with the taste of Greece, is far more than just a beloved traditional product. Historical and literary evidence suggests it is one of the oldest cheeses in the world, with roots stretching deep into ancient Greek civilization — and its existence immortalized in none other than Homer’s Odyssey.
In the Odyssey, specifically in the episode featuring the Cyclops Polyphemus, Homer paints a vivid scene: the Cyclops milks his sheep and goats, curdles the milk, and stores the resulting cheese in woven baskets. Though the poet does not use the modern word “feta” — a term that came much later — he describes a cheese-making process remarkably similar to how feta is produced today. This method of crafting and preserving sheep’s or goat’s milk cheese in brine has remained virtually unchanged for centuries.
A Glimpse into Homer’s World
In the famous passage (translated by Kazantzakis-Kakridis, Odyssey, Book 9, lines 216–249), Odysseus and his men enter Polyphemus’s cave and discover it stocked with cheese and young livestock, neatly separated by age. The passage describes how the Cyclops methodically milks the animals, curdles half the milk into cheese, and stores it in baskets, while reserving the rest for drinking.
This timeless image is not mere poetic fancy; it hints at an ancient tradition of cheese-making that has survived in Greek households to this day. Archaeological finds and written records from later periods confirm that cheese-making was widespread in the Hellenic world. By the Byzantine era, the cheese we now call feta was known as prosphatos — meaning “fresh” — and was particularly popular in Crete. The first clear reference to cheese preserved in brine appears in the 15th century, when the Italian traveler Pietro Casola described how the Cretans stored and cured their cheese.
From Prosphatos to Feta
The name “feta” emerged much later, around the 17th or 18th century, derived from the Italian word fetta, meaning “slice” or “piece.” It originally referred to the way the cheese was cut into thin slices and stored in brine-filled containers. While the term is modern, the core technique and ingredients have stayed consistent for millennia: sheep’s milk or a mixture of sheep’s and goat’s milk (never cow’s milk), aged in brine for that signature sharp, salty taste.
An Emblem of Greek Heritage
Feta’s importance for Greek identity and the Mediterranean diet is more than cultural — it’s official. In 2002, the European Union granted feta Protected Designation of Origin (PDO) status, following long legal battles with other countries that tried to market imitation versions made from cow’s milk. A decisive ruling by the European Court in 2005 confirmed that only cheese produced in Greece under strict traditional methods can bear the name “feta.”
Today, feta remains one of Greece’s most famous exports and a proud symbol of its culinary heritage. It is produced exclusively in designated regions including Macedonia, Epirus, Thessaly, Central Greece, the Peloponnese, and a few islands like Lesvos.
More Than Just a Cheese
While other cheeses existed in ancient times — in Egypt or Eastern Europe, for instance — feta holds a unique place in food history. Its presence in Greek mythology, everyday ancient and Byzantine life, and its unbroken tradition make it more than just a food item: it is a living piece of Greek identity.
Strictly speaking, feta may not be the world’s oldest cheese by chronological records alone — but it is undoubtedly one of the oldest still made in almost exactly the same way for over 2,500 years. And that, perhaps, is even more remarkable.
