Sfela Cheese

Sfela is a semi-hard cheese from the Peloponnese region of Greece. Made from sheep's milk or a mix of sheep and goat milk, it is often fried due to its high melting point. Sfela has a salty, tangy flavor, making it a popular choice for traditional Greek fried cheese dishes.

What is Sfela Cheese?

Sfela is a semi-hard white brined cheese, produced exclusively in the region of Messinia and Laconia in South Peloponnese, Greece. Although it resembles feta cheese, it borrows some of the production technology of hard cheese, notably the reheating. This is why it is often called “feta of fire.”

Historical Background

In the past, Sfela, a pastoral cheese from raw sheep’s milk or in combination with goat’s milk, was produced by shepherds exclusively from herds of ewes traditionally raised and adapted to the particular region, whose diet was based on the local vegetation. Each pastoral family had its own particular production technology, ensuring unique taste and quality nurturing the flavors of their natural habitat. Sfela has been protected and regulated by a PDO since 1996.

Production Process

Milk coagulation takes place at 86–90°F (30–32°C) with traditional rennet. The curd is reheated to 100–104°F (38–40°C), then drained, lightly pressed, and cut into slices that look like slices of loaf bread, traditionally called “sfelides.” The sfelides are salted and left until the next day when they are packed in wood barrels or tin cans with heavy brine (salt content 20 percent). Barrels or tins are kept at room temperature for a few days and then in cold rooms of 39–43°F (4–6°C) until consumption.

Characteristics

Sfela’s chemical characteristics make it harder than feta cheese, with an excellent aroma and unique personality. It is consumed locally but also used in modern gastronomy for a variety of dishes, as an appetizer, grilled, in sophisticated recipes, or accompanying fine meats or strong vegetables.

Uses and Pairings

Sfela can be enjoyed as an appetizer, grilled, or used in various recipes. It pairs well with tomato and green pepper, and goes perfectly with alcoholic beverages like wine, ouzo, raki, or beer. It also complements meats, legumes, vegetables, pasta, and pastries, and is a great addition to traditional recipes such as omelets, salads, and pies.