feta cheese

Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is a soft, brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita ("spinach pie") and tyropita ("cheese pie"). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.
Since 2002, feta has been a protected designation of origin in the European Union. EU legislation limits the name feta to cheeses produced in the traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area.Similar white, brined cheeses (often called "white cheese" in various languages) are made traditionally in the Eastern Mediterranean and around the Black Sea, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.

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