Global Feta Cheese Supply Threatened as Virus Kills Almost 500,000 Goats and Sheep in Greece
Our Greek salads might look a little different next year as Greece faces a potential feta cheese shortage.
The shortage is due to an ongoing outbreak of sheep and sheep that began in August 2024. The virus, now widespread in many parts of the country, has led to the slaughter of nearly half a million goats and sheep. Although the virus cannot be transmitted to humans, the shortage of sheep and goat milk will likely seriously affect Greece’s ability to produce one of its main food exports.
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What is sheep and goat pox?
Smallpox and goat pox are two distinct but similar viral diseases caused by strains of Capripoxvirus. According to the World Organization for Animal Health, symptoms of the disease include fever, infected papules, lung damage and even death. The virus is also very resistant, remaining in wool for two months and in sheep and goat enclosures for up to six months.
The European Commission notes that the virus is highly contagious once contracted from an animal, as it is present in its saliva, urine, milk and other bodily secretions. Skin lesions common with the disease can also become infectious, as can scabs that fall off after healing.
The transmissibility of the disease is what typically leads to the culling of entire herds, leaving farmers to suffer significant financial losses.
Why is feta cheese unique to Greece?
Feta cheese has a long history in Greece, dating back over 2,000 years. According to the European Commission, feta cheese accounts for 10 percent of all Greek food exports. It also benefits from what is called a Protected Designation of Origin (PDO). Foods labeled AOP have a strong link with the country in which they are produced.
Greece’s climate and geography make it an ideal place for feta cheese production, and it all starts with sheep and goats. Due to Greece’s mountainous landscape and hot, dry climate, early settlers were unable to raise cows. Instead, they turned to sheep and goats, two species known for their ability to survive harsh climates.
Greece’s unique flora is what helps give feta cheese its taste. Sheep and goats graze on over 6,000 different species of plants grown in Greece, and it’s this unique step that makes Greek feta truly unique.
How is feta cheese made?
In addition to the unique biodiversity that gives Greek feta its distinctive flavor, traditional production methods are used to make the cheese we all love.
Only milk from indigenous breeds of sheep and goats is used to make the cheese, and this is also what gives feta its characteristic white color. To be used for feta, milk must also have a fat content of at least 6 percent.
Once the milk is collected, it is coagulated, allowing the curds to separate from the liquid. Then it is placed in molds to be drained, then sliced and prepared for curing. The ripening process takes at least two months, and only then will the feta have its characteristic taste and smell.
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Article sources
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