TED Case Study I. Identification 1. The Issue: Feta cheese is the heart and soul of Greek cuisine. For centuries now Greeks have relied on cheese as their main source of proteins, and since sheep and goats were the main source of milk, feta was the cheese that covered such a need. It should come as no surprise then that Greeks are the number one cheese consumers in the European Union, and that their favorite cheese is feta. Unfortunately market forces have conspired against the cheese by producing bland imitations, this paper will seek to clarify the problem and reestablish the true origin of feta cheese. 2. Description: Brief History & Process of Cheese: Man discovered cheese accidentally while transporting milk in canteens made from young calf's or sheep's stomachs. Milk curdling enzymes which are present in the stomachs of an un-weaned animal, acted as the separating enzymes for the milk and created a form of cheese. The accidental discovery of cheese is a landmark in the cheese's history. This paper focuses on FETA a purely Greek cheese, so the history of cheese within Greece will be explored.

Aristotles and Dioskouridis, renown philosophers, talked about mixing milk from the leaves of a fig tree with goats milk and obtaining cheese. Others talked about making cheese by mixing fresh milk with lemon or vinegar, cheese is still made this way in the island of Crete. Greece is not the only country with peculiar cheese manufacturing techniques, in Spain and Portugal dried caper leaves were used as rennet in the manufacturing of their high quality cheese. A simple explanation on how cheese is made would be that the solids are separated from the liquids in milk by the addition of enzymes, which are most commonly known as rennet or rennin. The addition of enzymes produces whey, a thin layered whitish liquid, and curds, solid clumps. The curds are then concentrated and produce the soft white substance which we know as cheese. The texture, aroma and taste of each cheese is unique, varying with each step of the process. Throughout the process of producing cheese the qualities of its main component milk, are conserved. Thus cheese is very rich source of proteins, fats, vitamins A, D, E, and K, as well as aminoacids, all of which are essential for a balanced and nutritional diet.

Cheese & the Greeks: Greek eating customs could be said that revolve around cheese. This is very different from the rest of Europe. This difference is also present when contrasted to the other south European countries, which share a similar climate and a great variety products with Greece. For the Greeks, cheese is not a food supplement, it is food. In Europe cheese is generally consumed after the main dish. In France for example cheese is eaten as dessert, one would never see a Frenchman eat his filet mignon with cheese. The French can not imagine eating cheese at any other moment during the day, not even spreading a soft cheese over their world famous croissants. On the other hand in Italy cheese is served as an appetizer, for example mozzarella al pesto or fresh parmesan cheese with rucula and olive oil. Cheese is not part of the Italians main dish, and if one is thinking about pizza, it should be clarified that the original pizzas from Naples and Sicily did not include cheese as an ingredient. Cheese, anchovies, jam, and all the other ingredients that are known to adorn pizza's were not added until much later when the standard of living increased and these ingredients became affordable.

Contrary to its European counterparts of France and Italy, Greeks consume cheese at all times. Cheese can be had for breakfast, lunch, dinner, alone or with other food. Anybody who has lived or been to Greece knows that the one food that can be eaten any time of the day is "tyropita"- cheese pie. Even though eating habits around the world have changed, especially since the advent of fast food restaurants, Greeks most common and favorite food is cheese. For breakfast Greeks generally prefer hard or semi-hard cheeses accompanied by a fresh loaf of bread. If they are ever hungry during the day, whether they are at the office, in the fields picking olives or at home, they will stop for a "tyropita" or a "culuri" (the Greek bagel) with cheese to quell their hunger. The first food that is brought to the table during lunch is a fresh slice of feta with olive oil and oregano. In the evening fresh fruit and a little bit of cheese is still the number one choice of a light dinner in Greece. The Greek's fascination with cheese can be explained through its economic history.

Greece was never a rich country, currently it has the lowest GNP per capita of the EU, so their every day diet was frugal. Meat was scarce and expensive, this limited the intake of animal protein to weekends and holidays. Greeks had to find a way to substitute those proteins with something nutritious and not as expensive. Cheese was the answer to the problem, partly due to Greece's limited urbanization. The vast majority of Greeks used to be farmers or have small plots of land-"perivoli". The milk that they got from their limited livestock was conserved by producing cheese with it. Cheese was thus always available to the Greeks who never failed to put it on the table when they sat down to eat. This habit has allowed Greeks to become the highest consumers of cheese within the European Union with an average consumption of 23 kg per person per year. The French with an annual per capita cheese consumption of 22 kg's, are just one kilo behind the Greeks. Of all the cheese consumed by the Greeks 60% of it is soft cheese, and 40% of all cheese consumed is feta.

That is to say that for every 10 kg's of cheese that are eaten, 4 kg's are feta cheese. Greece's economic prosperity has not limited its cheese consumption in the least. Today the combined intake of meat and cheese proteins has turned into a hazard for the average Greek. This combined intake of proteins has led to a significant rise in the level of cholesterol and fat within the Greek population, but as the Greeks say "it is easier to loose your sole than your habit". FETA Cheese & The GREEKS : Feta cheese is as old as Greece itself. Homer in one of his memorable works, the Odyssey, describes how the giant sheppard Polythimos, made his cheese. The process described by Homer thousands of years ago, closely resembles the process by which feta cheese is still elaborated in Greece. Despite the fact that thousands of years seperate modern Greece from the Ancient Greece in which Homer lived, the process of making feta remains very similar. Up until 1898 feta was produced and consumed locally in Greece. That same year the first commercialization of feta is registered in the island of Syros, Greece.

Until then feta could not be traded commercially due to the lack of a preservative. When brime was introduced as a preservative, the Greek flavour of feta cheese was able to propagate across the world. The history of Greek cheese does not end with feta. Even though Greece has a mountainous landscape that is ideal for sheep and goats to prosper in, cows have also been a part of Greek cheese history. The availability of sheep and goats allowed for the creation of cheeses based on their milk more easily, but it is a renowned fact that Greece has always had cows as well. Through Greek mythology we learn that cows were used as sacrifice for the Gods, but more specifically we know about cows through myths about Hercules. Hercules was in charge of cleaning the stables of King Angean, who had a herd of 3,000 oxen whose stable had not been cleaned for more than thirty years. In the myth cows were used for their meat and the oxen were used in the fields for ploughing and for carrying heavy loads. Despite the fact that cows were available for milking in Greece hundreds of years ago, only in the early 20th century did Greece start producing fresh cow's milk.

There is one exception though, and that is the islands of the Cyclades. In these islands, cow milk had been used for producing cheese before mainland Greece ever started producing it and using it for the production of cheese. The puzzling question is how did the cows get there? The Venetianï¿½s and the Italianï¿½s repeatedly conquered the islands of the Cyclades, therefore becoming protectorates and ducats of these European states for hundreds of years. The conquerors generally brought with them Catholic priests and monks in their effort to convert the predominantly Orthodox population. Catholic monks are renowned for their strong working habits. So not only did they bring their customs and their utensils, they also brought with them their animals which included cows. This is how the islands of Tinos, Naxos and Syros were able to produce their renowned cheeses from cow's milk. FETA CHEESE- The Process: Feta is a soft white cheese full of uneven small holes, it does not have an outer layer as some cheese's do. Feta in Greek means slice, the name comes from the cutting of the curd into pieces after elaboration. It used to be called 'barrel' cheese or 'tsadila' cheese.

The names came to be because 'tsadila' is the cloth that is used in the process of draining the curd, and 'barrel' because it is usually conserved in barrels or tins full of brime. Feta cheese is stored in rectangular pieces of 1 to 2 kilos, preserved in brime in barrels or tins of 25 to 50 kilos. In the super markets it is sold in indivudual prepackaged pieces, or can be bought from the deli directly from the barrel. Tasty mature feta has the following chemical breakdown: humidity 52%, fat 25-26%, proteins 17%, and salt 1.8-2.75%. Feta cheese matures after a period of 2 months in the brime, and should be conserved in the fridge at 2ï¿½-5ï¿½ celsius. Feta cheese is traditionally made from unpasteurized milk, but can also be produced with pasteurized milk. During curdling no heat is used and the temperature must remain between 24ï¿½-36ï¿½ degrees celcius during the process.

The milk used has to be natural or processed sheep's milk, and in some cases even sheep yogurt may be used. After the curdling in complete, the whey is removed and the curd is cut into large pieces and placed in molds to drain., once fully drained it is salted and left to repose in low temperatures. It is then placed in barrels or tins which are filled with brime and is left to mature for no less than 60 days. The production of feta is still a traditional a traditional skill as the salt content, temperature at which the enzymes are added, acidity, way of straining are determined by each cheese maker to give a distinct character to his own particular product. Protected Designation of Origin (PDO) & its Specifications for Cheese: The European Union (EU) with its open borders and common currency has united 15 very different countries politically and economically. Socially however the EU will never be able to blend its current or eventual members in one big 'melting pot' like the United States is. Each country, in spite of this union, maintains its individuality with its customs, religion, local tradition and products.

Out of all these the one that needed protection from such an all encompassing union were each country's unique products. For this purpose in 1992 the EU past the regulation 1208, which explicitly clarified under which conditions a product may be determined as a PDO for either its name or its geographic origin. This regulation was established in order to defend the position of a product within its particular market. The importance of having a product labeled as PDO is that it serves as a guarantee of quality and tradition. In the feta case it would guarantee that the consumer is getting feta cheese made from sheep's and goats milk not partially skimmed cow's milk. Currently only 15% of the consumers within the EU know what PDO stands for.(Mamalakis, 35) The designation of PDO for a product is not limited only to cheese. Sweets, sausages, a kind of meat produced in a certain area, the water from a particular spring, a fruit, olives, olive oil, and many other products may be PDO. Champagne, Cognac, Roquefort are only some examples of products that enjoy a PDO.

The conditions needed for a cheese to become a Protected Designation of Origin are: A) The cheese must be produced and matured in a specific geographical region. The animals that whose milk is used in making the cheese have to adhere to the predetermined species and they must live, graze and be milked in the same area. B) The use of chemical substances for the maturing and coloring of the cheese is prohibited. The milk must not contain any antibiotics. C) It must be produced in the traditional manner.(Mamalakis, 35) The specifications are quite clear as to what constitutes a cheese under the label of PDO. Greece has submitted several products to be considered as PDO, amongst them feta cheese. Feta cheese due to its popularity and prominence within the cheese category has encountered several barriers which impede its categorization as a PDO. Greece has managed to protect 20 other cheeses, out of a total of 126 cheeses which are protected as PDO by EU regulation. If a product is classified as PDO it means that no one in the same country but different area, or abroad may produce the product and give it the protected designation of origin name.

When a product is labeled as a PDO both the consumer and the producer are protected and the traditional production and taste of the product is promoted. Judgement of the European Court of Justice (ECJ): To obtain the necessary data needed for a possible registration of the name "feta" as a protected designation of origin-"PDO"-or its inclusion in the list of generic names, as demanded by a majority of other Member States, the European Commission arranged for a Eurobarometer survey to be carried out, questioning 12,800 nationals of the twelve member States then making up the European Community. It was concluded from the survey, that the name "feta" had not become the common name of the product, and that it continued to evoke a Greek origin. The name "feta" was thus registered as a PDO to cover Feta produced in Greece. Denmark, Germany and France contested the decision, on the basis that feta cheese has been produced and legally marketed under the name "feta" since 1963 in Denmark, 1981 in the Netherlands and 1985 in Germany, for example.

Greece also contests the process, since sheep and/or goats milk should be used, and certain countries use cow's milk in the process. The ECJ concluded that the Commission had played down the situation existant in the Member States other than the state of origin. The Commission whilst conducting the survey back in 1996 did not take into account all the factors at play. In order to decide whether a name has become generic or not, the situation existing in the Member State in which the name originates and in areas of consumption, together with the relevant national or Community legislation, must all be taken into account. Particularly the Commission should have taken into account the existence of similar products legally on the market. The procedure the Commission followed to determine whether the name "feta" had become generic or not was found void, hence the ECJ anulled the regulation which registered "feta" as a protected designation of origin for "feta" cheese produced in Greece. The World Trade Organization & The Feta Cheese Legal Struggle : The World Trade Organization has a similar take on intellectual property as the ECJ with regard to naming a product after its geographic origin.

The WTO under the Treaty on Trade Related Intellectual Property Rights (TRIPS) agreement states that "the use of a place to describe a product in this way -a "geographical indication"- usually identifies both its geographical origin and its characteristics". It also states that exceptions are allowed if the name is a trademark or if it has become the generic name of the product. The ECJ reversed its decision based on the fact that 'feta' had become the generic name of that particular type of cheese. Both the WTO and the European Union (EU), who abides by the rules and rulings of the ECJ, have the same position on the issue. Greece could in theory pursue this case within the realm of the WTO once its legal possibilities within the EU are exhausted. This would allow for the case to gain more international exposure and both sides would have to resubmit their positions leaving room for an interpretation which would favor Greece once again. Whether one views this case from the WTO or the EU perspective on intellectual property with regards to geographical origin of products or foodstuffs it makes no major difference.

The TRIPS clause defines geographical origin as a good originating in the territory of a member, or a region or lacality in that territory, where a given quality, reputation, or other characteristic of the good is essentially attributable to its geographical origin. This definition is very similar to that put forth by the European Court of Justice. The WTO's enforcement of intellectual property rights seeks to protect the creator of a particular good by allowing him to be the only one that can produce that particular type of good. In doing so it also protects the consumer by guaranteeing the process and ingredients of the product he/she is buying. The EU with its appointment of products as PDO seeks to achieve the same goal within its economic community. Many products enjoy such protection, and in many cases it serves as an indication of quality. If 'feta' cheese were categorized as a PDO the consumer would also be protected from similar products which offer in certain cases a very different taste to the traditional Greek taste of 'feta'. Such is the case with cheese labeled as 'feta' in the US which is made from cow's milk. This can only resemble the original product and in no way follows the conditions put forth by the Greek government's parameters for the labeling of a cheese as 'feta'.

This allows for a tremendous discrepancy of quality and content of the same product. When one buys 'blue cheese' he expects to get a taste similar to that of 'Roquefort' cheese produced in France, but is aware that he is not getting the true traditional product but rather an imitation. With 'feta' cheese it is the same just that when the consumer buys the product he is not aware that he is purchasing a different version of the traditional 'feta' cheese. The traditional production and taste of the product is not promoted so both the producer and consumer loose, it is a no win situation. 3. Related Cases: A point should be made with regard to the categorization of this particular case. It could be categorized in the 'water, food and drink' category or in the 'intellectual property' category. Because of its lack of clarity finding related cases was complicated. In total I found four cases which are directly related to mine, these are: basmati, cassis, chocolat, and pisco. Of these four relevant cases only two are in western Europe, cassis and chocolat, and neither of them are categorized under intellectual property.

Three of the cases are categorized under the environmental problem of 'general habitat loss' (chocolat, basmati, and pisco), the remaining case, cassis, is categorized under 'indigenous rights'. The only two cases categorized under 'intellectual property' as the scope are basmati and pisco. TABLES: #1)Western Europe cases in the TED Database: health 1 1 My case qualifies under a legal perspective which is not environmental but rather an 'intellectual property' casewithin the food realm. The fact that it involves a legal battle automatically includes the EU and its relevant institutions, in this case, the European Court of Justice (ECJ). There are two relevant cases in this particular table of the TED database, these are: cassis and chocolat. Both cases involve the ECJ in a legal battle to determine how much chocolate chocolate has to have(chocolat), whilst the other one regards minimum alcohol levels in alcoholic drinks (cassis). Not only is it relevant that these cases involve food products and their components, it is important to notice that the countries involved are the same ones which are battling Greece over the 'FETA' cheese name and components.

In the Cassis case both France and Germany battle over the level of alcohol in the cassis alcoholic drink. The battle is a matter of national minimum standards in Germany and how they clash against French minimum alcohol standards. These two countries are now battling Greece about 'FETA' cheese, which is as Greek as the Acropolis is. The legal framework of the EU allows countries with such discrepancies to sort it out in the ECJ. This case clearly falls within the context of existing cases because of its legal struggle within the context of the European Union. Two cases are directly relevant, and the others are clear examples of how EU regulations have come to cover every aspect of Europe, whether one agrees with it or not. #2) Intellectual Property cases in the TED Database: defor 1 1 This table offers a different perspective to my project. The TED case studies basmati and pisco, are within the context of my project because of the issue at hand. Unlike the other two cases mentioned above, these cases have to do with the name of the product. The previous two cases were relevant because of their context, the European Union and in particular the European Court of Justice, and how countries are able to battle out clashes of internal laws at an international level.

In the basmati case study the United States and India battle over the name of a particular form of rice, while in the pisco case study Chile and Peru battle over the name of an alcoholic beverage. In this case Greece battles Denmark, Germany, adn France over the name of a particular kind of cheese. These cases are directly related to each other even though they range from four distinct and far from each other continents. Feta is as Greek as pisco liquor is Peruvian and basmati rice is Indian. These three products elaboration dates back thousands of years so they have become national symbols. Just like in Greece, where a meal is not complete until feta cheese is at the table, in Peru a meal is not complete unless there is pisco sour on the table. Basmati rice is a slender, aromatic long grain rice with a nutty taste delicate texture that grows best in the valleys of Punjab in the Himalayan mountains (Adewumi). Only Peru has the soil, the climate, and the tradition in making pisco that gives [this] drink a special taste, and which allows [it] to be called pisco (Oakes).

The above descriptions emphasize the importance of a products geographical origin, Greece is battling to achieve such recognition for its 'feta' cheese. The name of a product is fundamental to its economic success, if this were not so these cases and several other similar cases would not be occurring. What should be pointed out is that in both the basmati case and the feta case, there is more at stake than just a name. Both India and Greece are economic midgets compared to the countries they are battling. The economy of these two countries will feel the slap if the product can originate from a different source other than the original countries. If this were not true why did France fight till the end to protect the name 'champagne' and 'cognac'? France is a country which its economy does not rely on these exports, India has at stake 10 percent of the total basmati exports. It is also a matter of protecting the products image, no matter how well other countries try to imitate the product, the conditions can never be fully replicated. The issue of these two case studies is identical to mine, which offers the reader a perspective with regards to the many legal battles like these that occur in all corners of the world.

Hyper-links to Related Cases b. Geographic Site: Western Europe c. Geographic Impact: Greece; 'Feta' is no longer considered a PDO (Protected Designation of Origin) 10. Sub-National Factors: No 11. Type of Habitat: Temperate Greece has mild, wet winters and hot dry summers. Its terrain is mostly mountains with ranges extending into sea as peninsulas or chains of islands. Sheep & Goats-The essence of feta: When the Greek government set the paramaters which have to be met in order to be able to label a cheese as feta, it clearly stated that it had to be produced from sheep's milk. A combination of sheep and goats milk may also be used in the process as long as the goat's milk does not constitute more than 30% of the milk used. This clear cut specification allows the consumer to destinguish feta from other cheese and get a specialized product, but since feta is not a PDO one can buy feta produced with partially skimmed cow's milk. Using cow's milk may produce something similar to feta cheese but it is clearly not feta cheese and has a different taste altogether.

The sheep or goat's milk used in the production of feta must be obtained from animals that live and graze in the following predetermined areas: Macedonia, Thrace, Thessalia, Epiros, Sterea Hellas, Peloponese, and the island of Lesvos. All these areas are in Greece, so any other milk used, even if sheep or goats milk, that does not come from these areas does not qualify under the terms set forth by the Greek government so it can not be called feta. Greece has over 2,500 native plants and shrubs which are consumed by its sheep and goats. The different plants and shrubs consumed by the animals while grazing in the predetermined areas, allows for the milk they produce to acquire a variety of flavour and aromas and are embodied in the Greek feta cheese only.

Sheep & Goat Milk Production FAO Yearbook Sheep Milk 1996 MT ï¿½000 Goat Milk 1996 MT ï¿½000 Sheep Milk 1997 MTï¿½000 Goat Milk 1997 MT ï¿½000 Greece 667460 650460 France 237430 220430 Germany N/A25 N/A25 Feta in essence is sheep milk cheese. The name comes from the Italian word 'feta' which stands for 'slice'. The cheese was named that way because that was the way it was cut after elaboration and sold in the market. The graph above highlights the fact that Greece is one of the largest producers of sheepï¿½s milk, essential to the elaboration of feta. The United States, Germany and Denmark do not produce sheepï¿½s milk. This technically speaking would not allow them to produce feta cheese, since it is supposed to be made from sheepï¿½s milk.

France is the only country that produces sheepï¿½s milk and if compared to the quantity produced in Greece the production levels are quite low. Greece in 1997 produced 650,000 metric tons of sheepï¿½s milk, while France only produced 220,000 metric tons. Greece even produces more goatsï¿½ milk than France, a country that is renowned for its goat cheese. In 1997 Greece produced 460,000 metric tons of goats milk, while France produced 430,000. The difference is not large, but it further highlights Greece's competitive advantage in producing feta, which is made from sheepï¿½s or sheep and goat's milk. Animals and animal production in Greece constitutes about 30 percent of the total value of the country's agricultural output. Sheep and goats are the largest components of Greeceï¿½s animal population amounting to an estimated total of about 14 million heads. The meat and milk of sheep and goats provides 6.2 and 6.6 percent, respectively, of the agricultural total.

The countryï¿½s very limited export of animalsï¿½ products is limited mainly to cheese, whose export value in 1997 was of US$ 80 million. IV. Trade Cluster 12. Type of Measure: Intellectual Property Rights Protected Designation of Origin (PDO): Geographical indication or name of a product either agricultural or foodstuffs which are protected by European Union law #1208. 13. Direct v. Indirect Impacts: Direct 14. Relation of Trade Measure to Environmental Impact a. Directly Related to Product: Yes, Feta cheese b. Indirectly Related to Product: No c. Not Related to Product: No d. Related to Process: Yes, according to the Greek government 'feta' cheese is a salted white cheese traditionally produced in Greece from sheep's milk or a mixture of sheep and goat's milk. 15. Trade Product Identification: Feta cheese 16.

Economic Data: FAO Yearbook Value US$ 1996 ï¿½000 Volume MT 1996 ï¿½000 Value US$ 1997 ï¿½000 Volume MT 1997 ï¿½000 Germany 2315800458261 2110809476361 France 724159151238 633586153718 United States 623772N/A 584210N/A Greece 23134250747 24152568059 Denmark 10243031067 9737533879 This table more than anything else highlights the Greek's people fascination with cheese. Greece is currently the 10th largest importer of cheese in the world, this says allot for a population of only 10 million.

As stated earlier the Greek diet revolves around cheese, thus making it the largest consumer of cheese per capita in the European Union with 23 kilos per year. France, with a population of approximately 60 million, is a close second with 22 kilos of cheese per capita a year. 17. Impact of Trade Restriction: High 18. Industry Sector: Food 20. Environmental Problem Type: Culture 21. Name, Type, and Diversity of Species: Goats & Sheep 22. Resource Impact and Effect: High and Regulatory 23. Urgency and Lifetime: Low and Hundreds of Years 24. Substitutes: The lack of substitutes is the main problem in this case. The Greek government argues that the 'feta' produced outside Greece is an imitation which is produced wrongly. Feta cheese according to the Greek government has to be produced from sheep's or a mixture of sheep and goat's milk, originating from animals that live and graze in predetermined areas, all of which are in Greece. Countries which are currently producing feta are utilizing cow's milk in its production, this creates a cheese similar to feta, but it is definitely not 'feta'.

Since the cheese technically does not resemble feta, it should not be labeled as such. Consumers have become accustomed to the name 'feta' so coming up with an alternate name will be a marketing blow for the other countries. If the protected designation of origin rules and regulations are to be applied fairly throughout all products, 'feta' should be one of the products under that category. Feta - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Feta Feta is undoubtedly one of the most famous Greek cheeses. In fact, Feta occupies 70% stake in Greek cheese consumption. The cheese is protected by EU legislations and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos can be called ‘feta’. Similar cheeses produced elsewhere in the eastern Mediterranean and around the Black Sea, outside the EU, are often called ‘white cheese’. To create traditional feta, 30 percent goat's milk is mixed with sheep's milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow’s milk feta as well.

The firmness, texture and flavour differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a more intense, robust flavour. Peloponnese feta is dryer in texture, full flavoured and more open. Local environment, animal breeds, cultures all have an impact on the texture, flavour and aroma of feta. On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavour of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel.

Made from pasteurized or unpasteurized goat 's and sheep 's milk Country of origin: Greece Region: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese and Lesvos Family: Feta Fat content (in dry matter): 16% Fat content: 21 g/100g What is Feta Cheese and why is it Greek? | Olive Tomato TRY THE MEDITERRANEAN DIET What is Feta and why is it Greek? I love feta all year around but during the summer when I eat mostly vegetables, feta is my meat and I go through it in no time. That’s why I wanted to dedicate a few posts to this wonderful food. What is Feta? It is a Greek white salty cheese produced from sheep’s milk or a combination of sheep’s and goat’s milk (I will talk about its taste in another post). After the rennet is added to the milk, it coagulates and it is drained. Then it is transferred to barrels and it goes through a maturation process of at least 2 months. As with many Greek products, feta became popular in other countries and imitations began to be produced outside of Greece.

But it wasn’t feta. Panos Leontaritsis former Marketing Manager for Fage in Greece once explained to me why this generic white cheese is different from feta: “The main differences of feta with the ‘white brine cheese” is that the generic white cheese is made from cow’s milk, there is the the addition of additives such as vegetable fat or protein, there is non-natural drainage, and the absence of the maturation process. These factors produce a cheese whose structure and taste have nothing to do with feta.” Feta is only feta if it is made in Greece If you live in the European Union, you won’t find feta made in France, Denmark or Germany. Actually it wouldn’t be feta if it were made in those countries. That’s because feta is on the register of protected designations of origin in the European Union. Only cheese produced in a traditional way in certain parts of Greece can be called feta. Now if you live outside of the EU, the law does not apply and you might see “feta” made in Wisconsin from cow’s milk, or even “feta” made from buffalo milk.

Nope, that cheese is not feta, doesn’t matter what the package says. Back in 1996 Greece applied to the European Commission to include feta on the register of protected designations of origin (PDO). However, Denmark, Germany and France, challenged that decision, saying that the word feta is generic and simply describes salty cheese and the EC decision was cancelled. In 2002, however, feta was once again granted a protected designation of origin. This time, Germans and Danes took the case to court indicating that the manner and method of production is what’s important and not the country of origin. OK…but their “feta”, was primarily produced from cow’s milk, using different technology. The court was not convinced either and rejected the request. So hurray, finally feta has been “officially” Greek for 10 years! The concept of PDO actually protects the consumer. When a cheese not made in Greece and not the traditional way, is called feta and makes reference to its Greekness, this is part of a sales strategy that not only capitalizes on the reputation of the original product but also creates consumer confusion.

Imitations just won’t do As I’ve mentioned in the past, consuming original products made the way they have been made for hundreds of years in the original location is important from a culinary and nutritional point of view. We have to remember that sheep’s and goat’s milk is quite different from cow’s milk but what is also different is what those animals eat. Sheep from the UK are different from sheep in Greece because the land is different and so are the breeds. In Greece, small native breeds of sheep and goats, which have become extremely tough and resistant, in order to survive in the particular environment with diversified flora, give feta its unique flavor, but also a different nutritional profile. So if you are trying to incorporate nutritional components of the Greek Mediterranean diet and gain the health benefits, you need to eat food that resembles as closely as possible the original product and not imitations made with different ingredients. IN MY NEXT POST: How to choose feta.

Photo credit: Olive Tomato Issues of Regional Identification Involving EU Regulations and �National� Brands of Food by Mike Peluso, 11/20/2005 Introduction There has been an encouraging degree of cooperation in recent years among European countries, and it appears that the EU has helped to create a more defined sense of a truly "European" identity. The spread of ideas and culture has become more apparent than ever before. However, despite the recent successes of the EU, it has not gone without controversy. Specifically, a number of conflicts over food have emerged in the past few years. Despite the increase in cooperation, it has become apparent that there are still strong regional and national identity issues among many Europeans. In some cases, these national disagreements have extended to different types of food and the question of which culture they belong to. Feta cheese is one prime example, and it has been battled over by Greece, Denmark, and Germany, among others. The long-running disagreement over this cheese shows that cultural and economic concerns are still extremely divisive elements within the EU. Care must be taken to fairly deal with such issues in order to further the goals of greater European integration and cooperation. VII.

Implications For Europe Summary of the Conflict In 1994, Greece asked for PDO status from the EU for feta cheese, which they contended was a uniquely Greek product. The European Commission accepted this in 1996 despite the anger of Denmark, Germany, and France. These three nations stood to lose a great deal of money if feta became a strictly Greek product. However, this decision was overturned in 1999 due to challenges mounted by the aforementioned nations. The Commission conducted an investigation into the origins of feta, accepting information from both sides, and in 2002 declared that PDO status would be given to Greece. On October 14, 2002 feta cheese was officially named a Greek product that can only be produced in particular areas of Greece and under certain regulations [1] . Other countries have continued to protest this ruling, requiring a recent reaffirmation by the Commission in 2005. The most intriguing development involves the impending entrance into the EU of Bulgaria. Unlike Denmark, Germany, and France, who argued against the PDO status for predominantly economic reasons, Bulgaria has its own cultural claims to feta.

Bulgarians contend that feta is in fact their own, and it appears certain that the feta conflict will continue [2] . EU Regulations Regarding Protected Food In 1992, the European Union created several designations in order to protect certain regional food products. The goal was to prevent the spread of food that distributors would pass off as genuine cultural foods. For example, with regards to feta cheese, distributors in France would market so-called "feta cheese" to consumers that was not created in the traditional area or with the traditional methods of the Greeks. The EU felt that this was not only a disservice to customers, but also that it created unfair competition for the original producers of the food [3] . The three main designations that the EU created are: PDO (Protected Designation of Origin), PGI (Protected Geographical Indication) and TSG (Traditional Speciality Guaranteed). A PDO is issued to protect food that is produced, processed, and prepared 1) in a specific geographical region and 2) with a traditional method. As mentioned above, this is the designation Greece successfully obtained from the EU for feta cheese.

Under such a ruling, producers of feta cheese outside the specified regions of Greece are not allowed to market their products as "feta." They must market the cheese under a different name. A PGI requires a link to a specific geographical area in at least one of the stages of production, processing or preparation. A TSG mainly requires that the food is prepared using a traditional method or that it is made up of traditional elements. [3] History of Feta Cheese Production Feta cheese is a brined cheese that is made from goat and sheep milk. It is unclear exactly when it began to be produced in Greece, but it is discussed in several ancient Greek sources. For example, the Cyclops in Homer's The Odyssey prepares a cheese from sheep's milk that is believed to be feta [4] . Within Greece, feta has been produced in much the same way for thousands of years. The unique climate of the Greek mountains is believed to give feta cheese its distinct taste, with the main ingredient coming from sheep and goats that graze in the area. Greek producers have strict regulations regarding feta, including the stipulation that at least 70% of the product be made of sheep's milk.

The remainder can be made of goat's milk, due to the difficulty in obtaining large quantities of sheep's milk. It takes about an hour for the milk to coagulate, and then it is cut into large cubes. These cubes are packed away into barrels and refrigerated for about two months [5] . The interesting thing about feta cheese is that it continues to develop as it ages, much like fine wine. It will taste differently depending on how many months it has been allowed to age. The Greeks have been regulating this process since 1935, and their firm tradition ensures a cheese with a strong, salty taste. Other producers, like France and Denmark, often use cow's milk in the process, and they may use coloring agents that Greek producers strictly prohibit [1] . The Importance of Feta Cheese to Greek Culture Feta cheese is a key component of Greek cuisine. It has a place in almost every meal, at any time of the day. Greek people are the largest cheese consumers in Europe, and 40% of their consumption is made up of feta cheese. Until 1898, feta cheese was produced solely for domestic consumption, but since then it has been expanded to international markets [1] .

To the Greeks, it is very important that other nations not be allowed to use their brand name and even their flag to sell a knock-off product. For many Greek farmers, the PDO ruling means that they will finally be able to gain success in a global market that was dominated by brands of "feta" from Denmark, France, and Germany. Feta cheese, and cheese in general, has a long-running historical connection with Greece. The relative lack of economic opportunity in the country led to a cheap diet. Meat was often too expensive, so most Greeks relied on what they could produce on their farms. They began producing cheese from their livestock's milk, and cheese gradually became an ever-present feature of Greek meals. Feta cheese has become a favorite due to the strong attachment Greeks have to it, both in terms of its local production and its excellent taste [6] . According to the European Court of Justice in reaffirming their decision to grant PDO status for feta cheese, the majority of feta cheese production (some 85%) and consumption is still centered on Greece and has been for some time. They also noted that feta marketed in other countries often used labels that referred to Greek culture.

Because of this, "consumers in those member states perceive feta as cheese associated with Greece, even if in reality it has been produced in another member state" [7] . The feta cheese issue is not just one of economics for Greeks. It has become an issue of national pride and culture. In 2003, for example, shipments of contaminated feta cheese were found in Norway. The feta cheese had been produced in Greece and then exported. Greek authorities clearly took the issue very seriously, revoking the licence of the offending feta producer and threatening prosecution. The Agriculture Minister even went so far as to declare the creation of "feta police." This group would ruthlessly enforce proper production methods and regulatory measures, insuring that no more damage was done to Greece's reputation in the broader European community [8] . Robert A. Georges discusses this interplay between food and national identity. He mentions the fact that the preparation of "Greek" foods is a way for his relatives to take pride in their ethnic identity and also connect with others who share that identity [12] . The preparation of foods like feta cheese involves certain knowledge and tradition, and this reenforces ethnic and national pride among Greek people.

This has much to do with the determination that Greece has had in fighting for PDO status. The Importance of Feta Cheese to Other European Countries When feta cheese was initially given PDO status, there was an intense outcry from several European nations. The main nations are Denmark, Germany, and France. These three nations are concerned because of the negative economic impact they will face. They are aware that they do not have cultural ties to feta like the Greeks do, and their argument avoids any attempts to create such ties. Instead, they argue that the term "feta" is a generic term, much like "Yorkshire" pudding does not actually have to be produced in Yorkshire [9] . Producers in these other countries believe that the Greeks can have their genuine brand of feta, but that the term itself should not be removed from use. This will require significant remarketing costs as well as a probable drop in revenue when the former "feta" cheese receives a name unknown to consumers [9] . All three of these countries export most of their feta cheese. -Denmark is the second largest feta cheese producer in Europe, producing about 30,000 tons a year and exporting most of it.

It started production in the 1930's, and then began to market its cheese as "feta" in 1963. Their feta cheese is produced with cow's milk, which is considered by Greeks to produce an inferior product. -France started producing feta in the 1930's, and a vast amount of this production is currently exported to other countries. The French use both cow's milk and goat's milk, but not the sheep's milk that is so important to the traditional way of producing feta. -Germany started its feta production much more recently, beginning in 1972. They began marketing it as "feta" in 1985. Like Denmark, Germany uses cow's milk to produce their feta cheese. The Flag of Bulgaria The projected 2007 entrance into the EU of Bulgaria further complicates the conflict. Unlike the economically focused arguments of Denmark, Germany, and France, Bulgaria has deeper cultural claims to feta cheese. Bulgaria produces its own white brined cheese, very similar to the Greek feta cheese.

Some Bulgarians claim that what is known as "feta" cheese actually originated in their country, and thus should not be designated as a product of Greece only. Currently, Greek and Bulgarian diplomats are battling over cheese issues. Greece complains that Bulgarian firms are illegally marketing their brined cheese as feta and exporting it to other countries. The Bulgarians have retorted by claiming that Greek producers have been repackaging Bulgarian cheese and marketing it as their own feta [10] . With the entrance of Bulgaria into the EU, the tension is certain to escalate. Personal Perspectives of Europeans Note: The following are responses to several articles on feta cheese and its origins. These excerpts are presented as they originally appeared, with no editing for spelling or grammar. From : Hi James: I just read your article on feta. Just to clarify a few things, I would like to mention that feta is produced in Romania, Bulgaria, Greece, and Turkey. They are the best known of all. Some claim the best to be Bulgarian but it is debatable and a matter of personal opinion. However, France and Denmark also produce feta. They are processed and packaged. Obviously they lack a semblance to the original product.

The origins of feta are also unclear, while some claim it to be Greek others place the origin in Macedonia which partially is in Greece and now independent. Regards H. Berberoglu 8/2004 I have just read the article Ina Zachary and found it so incorrect to the point of being offensive. Just to set the record straight Feta cheese is from Greece and as you rightly pointed out it's been produced in Greece for thousands of years from Sheep's and sometime goats milk. The other White Cheeses found in eastern Europe were produced by nomadic race of people called Vlahs (also know as Armani) who were actually sheep and goat herders during the Roman reign, they spread through out the entire Balkans which is why white cheese can be found through out the whole of Eastern Europe however Feta Cheese is Greek and it's name is Greek, as you rightly pointed out it means "slice". The Romanian white cheese is called "Telemia" and is completely different in both taste and texture to the Greek feta cheese.

As for Greek Salad being known as Macedonian Salad in Western Europe is just an outrageous claim, I have live in England for 15 years, and due to my work I travel extensively through out Germany, France, Switzerland, Romania, Hungary, Greece and Italy and I have never ever heard of a Macedonian Salad. I truly find this offensive and I'm sure that other who have read this page do too, therefore I urge you to either move the post to the bottom of the page or remove it completely. I strongly believe in freedom of speech however the facts here are so distorted that are giving the general public incorrect information, it would be the same as me claiming that Yorkshire pudding is actually made in Siberia and it's know as Siberian pudding in Western Europe. I look forward to hearing from you at your earliest convenience. Michael Matsoukas 10/25/2004 About the so called Feta dispute...FETA is a Greek white cheese...There is also Bulgarian, Romanian and Turkish white cheeses as noted. The only reason why the Greek one became more famous over the others is the relative isolation of Bulgaria during communism. But let me assure you that the Bulgarian white cheese is nothing like the Greek one!!!

If you call the Bulgarian cheese 'feta' in Bulgaria they will absolutely "kill" you...(not literally of course:) All the people I know upon trying the Bulgarian one never touch the GREEK one again, personally I cannot eat the Greek one, it has a hell of a strong taste! Make yourself a big favor and try Bulgarian white cheese - you will love it - guarantee! I cannot comment on the Romanian and Turkish ones but the Bulgarian is definitely better than the Greek one. I am sure few years from now it will push the Greek one into the abyss. First in Europe and then in America;-) Just to let you know Yoghurt (a Turkish word) is a Bulgarian product also!!! The Bacteria that makes it is called Lacto Bacillus Bulgaricus -. So it makes sense that the Bulgarian cheese is better, don't you think?:) P.S. Bulgarian cheese is made of cow, goat and sheep milk. Needless to say, the sheep one is the best! D. P. 12/11/04 I'd like to post my 2 cents on this Feta Cheese debate. I tried not to repeat what other's have said and provide something that adds to the discussion. Thanks.

As a cheese lover and being of Bulgarian AND Greek descent, I can’t believe there’s so much fuss about a commercially distributed product. Yes, “Feta” is a Greek word and so, “feta cheese” is the white cheese made in Greece. And indeed, there are other white cheeses in this world, such as the Romanian version, the Cypriot version called Haloumi, the Danish feta cheese, etc., and you will find the appropriate name and origin on the package in the supermarket, or on a sign at the deli counter. There is even a white cheese made in South America that's less salty and more “flexible” than the European or Turkish versions. It is the predominant use of the word “Feta” that has come to describe white cheese that creates the confusion and the ridiculous nationalist outbursts. One cannot claim that a certain type of cheese is “better" than others as it is all a matter of personal preference. There isn’t a golden standard that all white cheeses have to amount to. They’re all made differently to achieve their unique texture and taste. As far as the origins of white cheese, historical accounts place it in the Balkan Peninsula that is now modern Greece.

There’s no one to say that it couldn’t have originated elsewhere in the world, say in the ancient Middle East or Northeast Africa, and migrated as trade routes expanded. As far as “Macedonian Salad” is concerned, there couldn’t be a more absurd characterization. Ancient Macedonians inhabited part of what is now a Greek province and part of what is now an independent nation of the same name. Macedonians, Athenians, Spartans, Thebans, etc., had one thing in common: they all shared the same culture, the same language, and worshiped the same 12 Gods in Mount Olympus. There was one name that collectively described all the inhabitants of the separate nation-states in the Peninsula: “Greek.” Please, no more absurdities about cheese and salad. It’s just food. Tony Oustabassidis Karl February 17th, 2005 | 5:54 pm The reference to Homer is hardly “(unsubstantiated) “facts”". The Greeks eating Brined sheep’s milk cheese is noted in Homer in several places in the Odyssey. Here in the US there have been some problems with Listeria in Bulgarina Feta.

Also the Bulgarian importers are not just fighting on the name having to do with Greek origin, they are also fighting the ingredients issue. The Bulgarian keep getting caught importing Feta adulterated with cow’s milk. (Which is why people judge it as more bland, ironically a perference in the US where people often don’t know it should be soaked in fresh water for an hour or two.) The Greek Feta is of course more creamy with a mandated 45% cream, where as US, Bulgarian and others are only set at 40%. Here is a trick, soak your Greek Feta, it is saltier because by law it has to be aged longer in brine than the Bulgaria. Remember, cheap cream cheese for your bagel tastes creamy too, but that creaminess is really blandness. As far as the EU, health regulations are keeping out the Bulgarians so it is really about the French and the Danes. Teh frenchhave insisted on trademarking a massive number of foods and only started making Feta a few years ago to limit rouqefort prodution due to a mass increase in sheep milk there. The Danes use cows milk and their feta is like comparing kraft american cheese to aged chedder.

I guess what cheeses the Greeks off most is that in Bulgarian the term Feta was never ever used. their white brine cheese is “siline” (white in bulgarian) and if you asked five or ten years ago in Bulgaria for feta peopel would have looked at you like, whell like you were speakign Greek! It is only their export market to piggyback ont the Greek reputation that casued them to adopt teh term Feta. sory for the long answer but I worked in a cheese shop years ago and never forgot my cheese. Implications for Europe As mentioned in the introduction above, the formation of the EU has represented an encouraging step towards greater European integration and cooperation. Currently, the EU has made important strides with regards to economic and political unification. Unfortunately, it appears that seemingly "small" issues like food can actually play a central role in creating tension and divisions within the European Community. Long-standing cultural traditions often stem from a time long before the nation-state, and this creates the possibility of so-called "national" foods actually crossing borders. Hence, there are similar white, brined cheeses throughout the Balkans. Clearly, feta cheese is a key component of Greek culture and cuisine.

Their efforts at achieving PDO status have some economic motives, but it is also an issue of national pride and identity. Greeks resent the dilution of their traditional product by producers in other countries that use inferior ingredients and processes, while still using the Greek name to boost sales. On the one hand, Greece seems to have a strong case for the protection of feta cheese. On the other hand, this decision will certainly have a negative impact on other European nations like Denmark and Germany. It is unlikely that such a decision will help to further European understanding and cooperation, and it will probably increase tension. A new wrinkle comes from the future entrance of Bulgaria, with their more persuasive cultural claims to this type of cheese. Consequently, Greece and Bulgaria are currently engaged in a war of words as each accuses the other of theft and false advertising. The Bulgarians claim that the Greeks are stealing their cheese and marketing it as feta, thus using the PDO status as an unfair advantage. The Greeks have retorted by claiming that Bulgarians have tried to market their white cheese as feta in an illegal attempt to piggyback off of this well-known name [10] .

It may seem confusing to some that an issue like feta cheese can be the cause of so much conflict. However, the European continent has a long history of massive differences between nations, even while they all exist under this banner of "Europe." There have been numerous attempts to institute peace and create a "pan-Europe" of some kind. The European Union is the most promising development yet, but its successes have masked a number of issues surrounding regional identity, culture, and economic interests. If the EU is to truly succeed and continue to grow, it must find a way to deal with such issues in a way that maintains harmony and constrains aggression. The feta conflict has raged on for eleven years; it is about time that a solution should be found. However, there is certainly reason to believe that issues of national identity will not necessarily destroy the idea of a broader European unity. Anthony D. Smith notes that human beings always maintain multiple identities without necessarily compromising them. He claims, however, that national identities are far more vivid and have the benefit of a historical past that appeals to people in a far greater way than this comparatively new notion of Europe.

At the same time, there is a European "family of cultures" that consists of partially shared traditions and cultural experiences [11] . He holds out the hope that this middle ground can be found between stark nationalism and a "memory-less" conception of Europe. It is up to European leaders and EU officials to ensure that national identities are respected, while also convincing Europeans that they share elements of common culture and common interest. Works Cited: [1] Economou, Georgia. 2003. Feta 2: The Feta Cheese Wars. Washington, DC: American University, TED Case Studies, Number 675, 2003 (15 November 2005, 8:00 PM). Available from World Wide Web: ( ). [2] Guardian, Reuters. May 12, 2005. "Greeks taste victory as feta's name is protected." (13 November 2005, 1:00 PM). Available from World Wide Web: ( ). [3] Quality Products catch the eye: PDO, PGI, and TSG. Europa (13 November 2005, 1:45 PM).

Available from World Wide Web: ( ). [4] Production of Feta. Feta Mania (7 November 2005, 7:00 PM). Available from World Wide Web: ( ). [5] Fletcher, Janet. "The Truth About Feta." Specialty Food Magazine (7 November 2005, 7:30 PM). Available from World Wide Web: ( ). [6] Feta Cheese. Washington, DC: American University, TED Case Studies. (15 November 2005, 8:15 PM). Available from World Wide Web: ( ). [7] ElAmin, Ahmed. "Feta ruling emphasises danger of branding local foods." Dairy Reporter.com, October 26, 2005. (20 November 2005, 8:55 PM). Available from World Wide Web: ( ) [8] Morgan, Tabitha. "Police to tackle dodgy feta." BBC News, July 12, 2003. (13 November 2005, 2:15 PM). Available from World Wide Web: ( ).

[9] "European blow for UK cheesemaker." BBC News, May 10, 2005. (18 November 2005, 4:00 PM). Available from World Wide Web: ( ). [10] Velinova, Sia, and Boriana Semkova. "Pan-European War for Feta Cheese." Capital Weekly. (18 November 2005, 4:25 PM). Available from World Wide Web: ( ). [11] Smith, Anthony D. "National Identity and the Idea of European Unity." International Affairs, Vol. 68, No. 1 (January 1992), pp. 55-76. [12] Georges, Robert A. "You Often Eat What Others Think You Are: Food as an Index of Others' Conceptions of Who One Is." Western Folklore, Vol. 43, No. 4 (October 1984), pp. 249-256. Feta cheese guide - butter and cheese Butter and cheese Experiencing feta fret?

Last updated: 04 August 2014 Have you ever found yourself standing at the deli counter staring at six different types of feta cheese with no idea which one's which? You just want something to toss through your salad or add to your quiche, but how do you choose between Greek, Danish, Australian, Bulgarian, low fat, full fat, marinated, sheep's, goat's or cow's? Allow us to solve your feta confusion! Around the world in feta Feta has a tangy, salty flavour and can range from soft to semi-hard. Most feta you find in supermarkets is sold as blocks or chunks in brine, in packs or tubs. The Greeks were the first to make feta, but these days variations of feta are made all over the world. Here's how to tell them all apart: Greek feta Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk often making up the other 30%. The flavour is salty and tangy, the texture dry and crumbly. When CHOICE taste tested feta cheese a few years back, the 'Greek-style' feta rated highest.

Danish feta Danish feta is made from cow's milk and has a milder, creamier texture. Feta purists argue that 'Danish-style' feta, made using the ultrafiltration method , isn't authentic, but many people prefer its creamier, smoother texture. You may prefer to use Danish-style feta for recipes aiming for a smoother end-product. Bulgarian feta Traditional Bulgarian feta is made with sheep's milk and a yoghurt culture, which gives it a particularly tangy taste. Australian feta Australian feta is usually made from cow's milk. The texture and flavour can vary, but it's generally a happy medium between the saltiness of Greek feta and the creaminess of Danish feta. Fancy feta Marinated feta Feta marinated in oil and flavoured with ingredients like herbs, spices or lemon zest can be delicious, and we’re seeing more of it in the supermarket. Marinated feta makes a great addition to an antipasto plate, can liven up a salad or toasted sandwich and is just as good eaten straight from the tub. You'll generally pay more for the marinated product, so try making your own using our recipe .

Flavoured feta Flavoured feta has ingredients like pesto, garlic or olive mixed through it. The pack labels suggest you add it to salad, a tart or pasta. Our taste testers likened flavoured feta to 'club' cheese that's passed off as cheddar – essentially it's not feta in the true sense of the word. But if you like it, go for it! Crumbled feta Crumbled feta caters to a market in the same way as grated mozzarella or shaved parmesan. It may be handy for salads or pasta or pizzas, but you pay for the convenience of having somebody else pre-crumble your cheese for you. In most cases it's cheaper to buy a block and crumble it yourself, which you have to admit, is pretty easy! The best ways to use feta Plain feta is extremely versatile in that it can be used in many cooked dishes (anything from spinach or vegetable pies to pizza), to top off a Greek salad, or simply as a table cheese.

Some of the on-pack serving suggestions we've seen include "drizzle with olive oil and sprinkle with herbs, chilli or cracked pepper and serve as antipasto with fresh bread", "toss through hot pasta", "add to omelette or scrambled eggs", "serve with watermelon or as part of a fruit platter". How feta is made Traditional method Starter bacteria and rennet are added to pasteurised milk, which then sets like a junket. This junket (now curd) is cut into cubes, and whey (a watery liquid) comes out of the curd, leaving the curd more concentrated. The curds are placed into forms (moulds) and more whey is released from the curd making it even more firm and concentrated. The cheese is then salted by immersion in brine (salty water) and matured for a minimum of two months. It's often stored and sold still in the brine. The texture of traditionally produced feta is firm and open (gaps in the curd) and it easily crumbles apart. Ultrafiltration (UF) method This technology for cheese manufacture was introduced in the early 1970s.

Pasteurised milk is passed through a special filter resulting in a concentrated, viscous liquid, which is poured into forms. Starter bacteria and rennet are then added to the concentrated milk and it turns to a solid. As with the traditional method, the cheese is then salted to finish the process. UF is a faster process than the traditional method and has the potential to increase yield because the whey proteins are incorporated into the final product. The texture of UF feta is smooth, creamy and closed (no openings). Labelling As a general rule of thumb, if your feta is labelled "Danish-style" it's likely to be UF, as the bulk of feta made in Denmark (one of the largest feta producers after Greece) is produced using this method. Greek-style feta, on the other hand, is more likely to have been produced using the traditional method. A feta by any other name The name 'feta' has been used since the 17th century when Greece was under Venetian influence. It comes from the Italian word for 'slice', most likely referring to slicing of the cheese curd into cubes when it's being made.

Traditionally, feta was made with sheep's and/or goat's milk using a slow filtration process, but feta produced outside of Greece is often produced from cow's milk using the ultrafiltration process. Greece vs the rest of Europe After a long legal battle with Denmark, Germany and France, Greek feta was granted Protected Designation of Origin (PDO) status by the European Commission in 2002. This means that feta sold in the EU can only be labelled as such if it comes from Greece. PDO legislation is enforced within the EU, but doesn't apply elsewhere (unless there's a bilateral agreement). That's why in Australia we can buy 'feta' from Denmark and Bulgaria, for example – within the EU it has to be remarketed under a different name. Make your own marinated feta This recipe is straightforward, tasty and you can even spice it up by adding whole peppercorns or dried chilli flakes to taste. Ingredients 1 teaspoon cracked black pepper 1 clove garlic, sliced

Question: What is the country of origin of the cheese called "feta"?
Answer: Greece