Potato, potato, tomato, tomato. Then we have fetta or feta! Which one is correct? Is there a difference between the two spellings in Australia? Why do you spell Olympus Fetta with two t’s? We give you the scoop on these two cheeses, and show you why they aren’t and shouldn’t be – the same thing!
Fetta or feta which one is correct?
Unlike many other words where there may be a slight difference in spelling between countries for words which mean the same thing – “fetta and feta” are different. The correct spelling for fetta depends on:
- the type of cheese being referred to and;
- the country of origin of the cheese in question
Feta is a PDO product
Being cheesemakers of both Greek and Cypriot descent ourselves, we are quite mindful of the process which came about to obtain Protected Designation of Origin (PDO) status for Feta. PDO identifies a product as originating from a certain region, area or country. It also recognises the unique characteristics particular to this geographical environment – both human and natural. Feta has been a PDO product, identified as being a flagship product of Greece since 2002. Feta PDO is made from fresh or pasteurized sheep’s milk and up to 30% goat’s milk from stock farmed on Greek soil.
This mostly includes areas such as Dodoni, Epirus, Kalavryta or Argos. There is a distinctive cheesemaking process which is particular to the region. The PDO stipulates that only Greece may export ‘feta’ to other countries.
There are a number of brands importing Feta PDO to Australia. Check out your local Greek deli or other shops to find a lovely feta to suit you. The sheep’s milk (or sheep and goat milk) produces a unique and delicious taste.
Fetta cheesemaking in Australia
Immigrating from Greece, families have used their traditional recipes to make this style of cheese here in Australia for decades. Olympus Cheese proudly makes a ‘fetta’ cheese, but you will always note the distinct double ‘t’.
We make Mediterranean style cheeses under traditional recipes and processes begun by the founder of Olympus Cheese, Mr Con Bouras in 1974. Like most Mediterranean food principles, the process of growing, making and cooking food is about using local ingredients unique to the region. Sheep’s milk and goat’s milk are not abundant in Queensland on the scale of our production. Therefore our fetta cheese is made on cow’s milk or buffalo milk. This produces a type of cheese which is unique to our region.
What does fetta taste like?
At Olympus Cheese, we are indeed of Mediterranean heritage and we love the values and culture of our forefathers. But, we are solely Australian cheesemakers and we wear this proudly on our packaging.
Our cow’s milk fetta cheese is made to traditional recipes, but it has a taste all of its own. It is a mild, creamy cheese, with a firm texture which cuts easily. It is more of an open-textured cheese, due to our short maturation process. The product is lower in salt than many other varieties, and is gentle on the palate.
Our buffalo milk fetta is a very white fetta with an earthy, mild taste and creamy firm texture. This cheese is also lower in salt.
We love making an ‘Australian style’ fetta cheese, just for this country. It celebrates the soil of our region, Queensland and the abundance of milk that is available here in Queensland. In the melting pot of cultures that is Australia, it all makes sense, and we believe it is all welcome.
Are you looking to stock or shop our great local cheese?
Head to our Stockists Page for more info.
Get some recipes and ideas for enjoying fetta cheese:
A traditional Greek salad – in the heat of summer there is nothing more deliciously fresh. Find out how to make a perfect version using Olympus fetta.
Want a Smashed Avocado and Fetta Toast recipe you’ll come back to again and again? Combine our creamy Olympus Fetta with avo, lemon and herby basil or mint.
A delicious recipe for stuffed chicken breast with fetta cheese spinach and bacon will surely be a hit for the whole family.
These Greek nachos incorporate all those Mediterranean flavours we love – tomatoes, olives, capers, fetta cheese and dollops of creamy yoghurt sauce.
One of our favourite go-to brunch dishes, is a Pumpkin Fetta Cheese Onion & Thyme Tart. The recipe uses Olympus Fetta, roast pumpkin and caramelised onion.
These melt-in-your-mouth Marinated Fetta, Walnut and Beetroot Tartlets are easy to prep and are sure to be a hit at your next dinner party or soiree.