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Feta, the most popular of Greek cheeses, has PDO status since 2002. In 1996, 19 cheeses from Greece were awarded Protected Designation of Origin (PDO) status defining their areas of origin and methods of production. Feta received the same status in 2002 and Xygalo Sitias in 2008. The designated cheeses are made from fresh milk by traditional ...
A hard cheese produced exclusively in Arachova, Greece and it is famous and registered in the European Union as a protected designation of origin since 1996. Feta (φέτα) Feta is a white salty Greek cheese slice made from the milk of sheep or goats. Graviera (γραβιέρα) Graviera is one of the most popular cheeses in Crete.
Ladotyri means "oil cheese" in the Greek language; such a method of preservation was common until household refrigerators became common in the 1960s and 1970s. According to the official designation, the milk must come from "sheep and goats traditionally fed and adapted to the area of production. Their diet must be based on the flora of the area".
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp.
Afrikaans; العربية; Asturianu; Azərbaycanca; Беларуская (тарашкевіца) Български; Català; Čeština; Deutsch; Ελληνικά
Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, [2] but a similar type of cheese is found in Turkey, [3] Romania, and the Balkans, where it is known as kashkaval.
Anthotyros (Greek: Ανθότυρος) (Anthotyro in modern Greek, "flowery cheese") is a traditional fresh cheese. There are dry Anthotyros and fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. [3] The ratio of milk to whey usually is 9 ...
It has a protected designation of origin, or PDO status. [226] Valle d'Aosta Jambon de Bosses: Aosta Valley: Valle d'Aosta Jambon de Bosses is a spicy cured ham product [245] from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, [246] one of the region's specialties. [247] [248] It was awarded European Union protected designation of origin ...