Greek Feta cheese is made from the milk of sheep or goats. This iconic cheese has been a staple in Greek cuisine for centuries, known for its crumbly texture and tangy flavor. Feta cheese is versatile and can be used in a variety of dishes, from salads to pastries to main courses.

Sheep's milk is the traditional choice for making feta cheese in Greece, as it is rich in fat and protein, giving the cheese its creamy texture and distinctive taste. However, goat's milk is also commonly used, especially in other Mediterranean countries where feta cheese is produced.

When it comes to feta cheese, authenticity is key. In order to be considered true Greek feta cheese, it must be made from either sheep or goat's milk and produced in specific regions of Greece. The European Union has granted protected designation of origin (PDO) status to Greek feta cheese, ensuring that only cheese made in certain areas of Greece can be labeled as such.

One of the reasons why Greek feta cheese is so highly regarded is because of the quality of the milk used in its production. Sheep and goats in Greece graze on a diet of wild herbs and grasses, which gives their milk a unique flavor that is then passed on to the cheese. This natural diet also contributes to the nutritional value of the cheese, as it is high in vitamins and minerals.

Whether you enjoy feta cheese crumbled on top of a Greek salad, melted in a spanakopita, or paired with olives and tomatoes on a mezze platter, knowing that it is made from the milk of sheep or goats adds an extra layer of authenticity and appreciation to this beloved cheese.

Next time you indulge in a creamy bite of feta cheese, take a moment to savor the rich flavors and centuries-old traditions that go into making this iconic Greek cheese.

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