Feta Cheese PDO

Feta is also an important ingredient of Greek salad. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sanwitch or as a salty alternative to other cheeses in a variety of dishes.

Feta is salted and cured in a brine solution (based on water or whey)for several months. Feta dries out rapidly when removed from the brine.Feta cheese is white, usually formed into square cakes, and can rangefrom soft to semi-hard, with a tangy, salty flavor that can range frommild to sharp. The cured cheese easily crumbles. Its fat content canrange from 30 to 60 percent; most is around 45 percent milk fat. Most feta cheese has a pH of 4.4 to 4.9.

Similar white brined cheeses (often called 'white cheese' in thevarious languages) are found in the eastern Mediterranean and aroundthe Black Sea.

Feta is an aged cheese, commonly produced in blocks, and has aslightly grainy texture. It is used as a table cheese, as well as insalads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie").

Feta  (Greek: ??, also spelled fetta) is a brined curd cheess traditionally made in Greece with sheep's and goat's milk . Since 2005, feta has been a protected designation of origin in the European Union, and defined as having at least 70% sheep's milk,with the remainder being goats milk.

FETA CHEESE (Protective Designation of Origin) AND OTHER GREEK CHEESE