TSOLIAS Greek Cheese Dairies
The art of Traditional Cheesemaking
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Feta is a type of cheese in brine. Its roots extend thousands of years ago, back in Ancient Greece. Feta is made exclusively from sheep milk or sheep and goat milk mixture with up to 30% goat milk. The taste of feta is saline and it is stored in brine or sour milk for about 3 months. When it is removed from the brine, feta loses all its liquids and becomes more compact. Feta has a white color and is usually stored in large square pieces. The variety varies depending on the hardness of the cheese, from hard to very soft feta cheeses. Their taste differs respectively. The fat content varies from 30% to 60%, while the average is around 45%.
Protected Designation Origin
Feta has been certified by the European Commission as a protected name of origin (PDO) and must come only from specific regions of Greece and from specific tribes of sheeps and goats. The name "Feta" can no longer be used for similar composition cheeses produced in or outside of Greece in any other procedure except from the traditional. Adopted by the EU for the protection of local origin products and entered into force in 1996. Feta registration in the list of PDO products triggered many reactions from countries that used to produce large quantities of feta until then, such as Denmark, France and Germany. The registration was annulled by the Court of European Communities in March 1999 (cf. cases C-289/96, C-293/96 and C-299/96). The Commission re-conducted detailed research and came to the conclusion that feta should be protected as a designation of origin. In October 2002 with a new Regulation, Feta was registered again in the list of PDO products according to European Law. New appeal against this Regulation by Denmark and Germany was finally rejected by the ECJ in 2005 (cont. cases C-465/02 and C-466/02).