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Feta is arguable the best known Greek food abroad. It has a mild, milky flavor that remains fresh and accessible, one that can easily be enjoyed on a daily basis.
Greek Feta production abides by very specific rules that control the manufacture and the allowed percentage of goats milk in the cheese. Feta is made predominantly with sheeps milk, although a small percentage of goats milk (up to 30%) can be added. Cows milk is never used in the production of true Feta. Greek feta is a protected designation of origin (P. D. O) cheese , by European Union as you know.
P. D. O rules , securing names of origin and safeguarding the right to use these names, against producers who put product - imitations in the market.