Feta Cheese In Greece: Is It Pasteurized?

Feta cheese is one of the most popular Greek cheeses, known for its creamy and tangy character and versatility. Traditionally, feta was made with unpasteurized milk, but due to public health concerns and export regulations, industrial dairies in Greece now use pasteurized milk in the production of feta cheese. This shift to pasteurization ensures the safety of this beloved cheese for both locals and visitors alike, including pregnant travellers who may have dietary restrictions during their trips to Greece. While most feta cheese in Greece is now pasteurized, there may still be some small-scale producers or remote villages that make and sell unpasteurized feta, although it is not common.

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Feta cheese is made from pasteurised milk

Feta cheese is one of the most popular Greek cheeses, known for its creamy and tangy character and versatility. It is traditionally made with animal rennet, but these days, producers use commercial rennet, which makes the feta suitable for vegetarians.

In Greece, it is highly unlikely that you will encounter unpasteurised feta cheese, as most commercially produced cheeses fall under EU regulations that require pasteurisation. Even homemade cheeses are often made with pasteurised milk, or at least boiled for a couple of hours to ensure safety.

Some travellers have expressed concern about consuming cheese in Greece, especially pregnant women who are advised to avoid certain types of cheese. However, Greek women themselves consume feta cheese and other dairy products during pregnancy without issue.

Overall, when enjoying the delicious feta cheese in Greece, you can be assured that it is made from pasteurised milk and safe for consumption.

Feta is one of the most popular Greek cheeses

Feta is a very versatile cheese and is used in a variety of dishes, from salads to pastries, sandwiches, and omelettes. It can be served fresh or cooked, grilled, or baked. Its popularity has spread worldwide, with imitations produced outside of Greece, but the unique aroma and flavour of Greek feta are attributed to the biodiversity of the mountainous regions where the sheep and goats graze.

In terms of pasteurisation, feta cheese in Greece is typically made with pasteurised milk. The milk is pasteurised at a minimum of 71.1°C for 15 seconds, or an equivalent time-temperature combination. This process ensures the safety of the cheese and is regulated by law. While some sources indicate that unpasteurised cheese is illegal in Greece and the EU, others suggest that it is still available in certain remote areas or for personal consumption.

Feta has a protected designation of origin (PDO) in the EU, ensuring that only cheese produced in the traditional way in mainland Greece and the Lesbos Prefecture can be labelled as feta. This protection was granted in 2002, following a challenge from Denmark, Germany, and France, who argued that "feta" was a generic term. However, the court rejected this claim, recognising the unique production methods and origin of Greek feta.

EU regulations require pasteurisation in Greece

EU Regulations and Pasteurisation in Greece

EU regulations require the pasteurisation of milk and dairy products intended for human consumption. These regulations set out the public and animal health conditions, certification requirements, and any necessary heat treatments for the import of raw milk and dairy products into the EU. Greece, as an EU member state, adheres to these regulations, which contribute to food safety and hygiene standards.

In Greece, milk and dairy products, including cheese, are typically pasteurised to ensure their safety for consumption. This is particularly important for pregnant women, who are often advised to avoid soft cheeses made from unpasteurised milk, such as feta, Brie, and Camembert. Greek milk and cheeses are considered safe, and pasteurisation is a standard practice in the country.

However, it is important to note that unpasteurised cheese is not illegal in the EU or Greece. When sold, it must be labelled as unpasteurised or made from raw milk. In Greece, unpasteurised cheese may be found in remote villages or areas that are harder to police, such as the mountains of Crete or outside Thessaloniki. Still, it is generally challenging to come across.

The production of feta cheese in Greece, a popular variety, has been a topic of discussion. While some sources indicate that feta is made from pasteurised milk, following strict laws, others express concern about the use of unpasteurised milk in its production. Nevertheless, Greek feta is widely enjoyed, and the cheese-making process itself may contribute to its safety.

In conclusion, EU regulations requiring pasteurisation are applicable in Greece, and the country generally adheres to these standards. While unpasteurised cheese is not illegal, it is not commonly found in Greece, and consumers can confidently enjoy the variety of cheeses the country has to offer.

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Unpasteurised cheese is available in remote villages

While most sources indicate that feta cheese in Greece is pasteurized, some sources suggest that unpasteurized cheese is available in remote villages.

According to some travelers, unpasteurized cheese is available in the "remotest of remote villages" in the mountains of Crete. Additionally, unpasteurized cheeses can be found within a half-hour drive outside of Thessaloniki. In some rural areas of Greece, you may find unpasteurized, non-commercial varieties of cheese or goat milk that are made for self-consumption. These cheeses are typically produced in small quantities for personal use and may be challenging to find.

It is important to note that the sale of unpasteurized dairy products to the general public is heavily regulated in Greece due to EU rules. While it may be available in remote mountain villages, it is not widely available in stores or restaurants. Local producers may use alternative methods to ensure the safety of their cheese, such as boiling the milk for a couple of hours.

When it comes to feta cheese specifically, it has reportedly been produced from pasteurized milk for more than 40 years. This contradicts the belief of many people in the US about the method of production. The pasteurization process involves heating the milk prior to culturing or curdling, ensuring the safety of the final product.

Overall, while unpasteurized cheese may be available in remote villages, it is not widely available in Greece. The majority of cheeses, including feta, are pasteurized and safe to consume.

Pregnant women are advised to avoid soft cheeses

In Greece, most store-bought cheese is pasteurized for safety and regulated by law. Unpasteurized cheese is not illegal in the EU, but it must be labelled as unpasteurized when sold. However, it may be challenging to find unpasteurized cheese in Greece, especially outside remote villages in the mountains of Crete.

Pregnant women are typically advised to avoid certain soft cheeses due to the risk of bacterial infections, such as listeriosis, which can lead to serious health complications during pregnancy. Soft cheeses, such as feta, Brie, Camembert, blue-veined cheeses, and Mexican-style cheeses, have a higher moisture content, providing a more favourable environment for bacterial growth. To reduce the risk of bacterial infections, it is recommended to consume pasteurized cheese or heat the cheese until steaming hot before consumption.

The process of pasteurization involves treating packaged and non-packaged foods with mild heat, usually up to 212 °F, to eliminate pathogens and extend shelf life. In the United States, most soft cheeses are pasteurized by law, and proper labelling is required.

It is important to note that the recommendations for cheese consumption during pregnancy may vary based on regional regulations and health standards. For example, in Greece, the majority of cheeses, including feta, are pasteurized and considered safe for consumption by pregnant women. However, it is always advisable to consult with a healthcare professional or seek local advice to ensure the safety and suitability of cheese and other food products during pregnancy.

In summary, while soft cheeses are generally advised against during pregnancy due to the risk of bacterial infections, the specific recommendations may vary based on regional standards and the type of cheese in question. Proper pasteurization and heating techniques can help mitigate these risks, allowing pregnant women to safely include cheese in their diets.

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