Ep 1. Greece - Feta: Food of the Gods

In Cheese Slices season 3 episode 1 titled "Greece - Feta: Food of the Gods," host Will Studd takes viewers on a journey to explore the history and cultural significance of feta cheese in Greece.

The episode begins with Studd traveling to the island of Lesbos, where he visits a family-owned dairy farm that has been producing feta cheese for generations. He watches as the family creates feta using traditional methods, including using sheep's milk and hand-cutting the curds. Studd learns about the importance of feta cheese in Greek cuisine and how it has been a staple ingredient in dishes for centuries.

Next, Studd travels to Athens to learn more about how feta cheese is made on a larger scale. He visits a factory that produces feta for export and sees the modern processes they use to produce mass quantities of feta cheese. Studd also takes a tour of Athens' central food market, where he samples different varieties of feta cheese and speaks with local cheese sellers about the different types and qualities of feta available.

Throughout the episode, Studd also highlights the controversy surrounding the use of the name "feta" and who is allowed to use it. He interviews locals in Greece who argue that only Greek-made feta should be able to be called by that name, while some outside of Greece argue that feta is a generic term for a type of cheese and can be made anywhere in the world.

Towards the end of the episode, Studd looks at some innovative ways that chefs and artisans are incorporating feta cheese into their dishes. He visits a restaurant in Athens where feta is used in unique ways in dishes such as feta-stuffed chicken and feta ice cream. Studd also meets with an artisanal cheese producer who is creating an aged feta cheese with a different texture and taste than traditional feta.

Overall, "Greece - Feta: Food of the Gods" is a fascinating exploration of this iconic Greek cheese. Studd's travels and interviews provide viewers with insight into the cultural significance of feta, as well as the different methods of production and the controversy surrounding the use of its name. The episode also showcases the versatility of feta cheese in dishes beyond the traditional Greek salad.