Feta is a brined curd cheese traditionally made in Greece with ewe’s and goat’s milk. On October 14, 2002 it was officially decided that feta cheese is a Greek product, which can be produced only in certain parts of Greece with strictly specified regulations. Its production is a limited to the Greek areas of Macedonia, Thrace, Epiros, Sterea Hellas, Peloponese, and the island of Lesvos. These areas have a history of herding cultures, which is why feta production originated in these regions. The production of feta is allowed in only mountainous regions, where fertilizers are not used. This preserves its organic maintenance.
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