Randy Chandler
Apetina Classic is a white cheese made with a mixture of sheep's and goat's milk. It is similar to feta cheese in terms of taste, texture, and ingredients. However, the name feta is legally protected and can only be used for cheese produced using traditional methods in specific regions of Greece. As a result, Arla Foods, the Danish company that produces Apetina, renamed their product after a decade-long legal battle with Greece. While Apetina is a cheaper alternative to feta, some consumers have noted differences in texture and flavour, with feta being considered superior for certain dishes, such as Greek salads.
| Characteristics | Values |
|---|---|
| Texture | Spreadable, crumbly, creamy, dense |
| Taste | Briny |
| Type of milk | Sheep and goat |
| Region | Outside of certain regions of Greece |
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What You'll Learn
Apetina and feta are made with the same ingredients
The primary difference between the two cheeses is their origin. For a cheese to be labelled as feta, it must be produced in certain regions of Greece and made with at least 70% sheep's milk. This distinction is the result of a decade-long legal battle between Greece and dairy giants like Germany, Denmark, and France over the use of the "feta" label. Danish company Arla Foods, the maker of Apetina, was involved in this controversy and eventually renamed its cheese after feta was granted protected designation of origin (PDO).
Apetina is a briny white cheese that can be used in various dishes, such as Greek-style pizza or salads. It is often seen as a cheaper alternative to feta, and some consumers may prefer its creamier texture. However, others may find that it does not have the same flavour or texture as traditional feta.
While Apetina and feta share similar ingredients and characteristics, their origins and production methods set them apart. The designation of "feta" is legally protected and reserved for cheese produced in specific Greek regions, while Apetina offers a more accessible and versatile option for those seeking a similar flavour and texture.
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Legally, feta must originate in certain regions of Greece
Feta is a Greek cheese with a rich history, dating back to ancient times. Its production method reflects the unique terrain of Greece and is rooted in the knowledge of ancient shepherds. In fact, the flavours of feta can only be achieved when sheep and goats graze on the diverse flora of Greece, with its over 6000 plant species, 15% of which are unique to the country.
However, the Greek origin of feta has been questioned, with some arguing that similar cheeses are produced in neighbouring countries like Bulgaria, Italy, and France. Despite this, in 1994, Greece requested the registration of feta as a designation of origin in the EU, which was approved in 1996. This decision was met with opposition from Denmark, France, and Germany, who argued that "feta" had become a generic term for white, brined cheese.
After a decade-long legal battle, the European Commission re-evaluated the registration of feta as a Protected Designation of Origin (PDO) product, taking into account production in other EU countries. In 2002, feta was officially granted PDO status, meaning that only cheese produced in a traditional way in specific regions of Greece including mainland Greece and the Lesbos Prefecture, can be labelled as feta within the EU and Northern Ireland. The traditional production method involves coagulating milk, moulding and straining it, slicing and salting it, and then allowing it to ripen in two stages, one in controlled temperature chambers and the second in refrigerated conditions. The EU legislation also specifies the maximum moisture, minimum fat content, and pH level for feta.
As a result of this legal decision, companies outside of Greece, such as the Danish company Arla Foods, had to rename their "feta" products. Arla Foods changed the name of its white cheese to Apetina, which is now often seen as a cheaper alternative to feta.
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Apetina is a cheaper alternative to feta
Apetina and feta are both made with a mixture of sheep's and goat's milk, giving them a similar flavour. However, feta must be made with at least 70% sheep's milk, while the remaining 30% is goat's milk, resulting in a denser texture than Apetina, which tends to have a softer, more crumbly texture. Some people find the softer texture of Apetina off-putting, especially when used in dishes like Greek salads where a chunkier, more robust cheese is preferred.
While Apetina can be crumbled by hand, it is also described as spreadable, which may not be desirable for those looking for a traditional feta cheese experience. The higher goat's milk content in feta also gives it a characteristic alabaster-white colour, whereas Apetina is simply described as white.
In terms of flavour, Apetina has a wonderfully briny and creamy taste, similar to feta. However, some people find that it doesn't quite match the flavour of authentic Greek feta, which has a stronger, more pronounced taste. Apetina is also said to have a grainier texture after melting, which may not be suitable for all dishes.
Despite these differences, some people use Apetina and feta interchangeably, especially if they are unable to find feta cheese in their local grocery stores. The main distinction between the two cheeses is their origin, as feta must legally originate from specific regions of Greece to bear the name, whereas Apetina is a Danish product. This protected designation of origin (PDO) for feta cheese was established after a lengthy legal battle, giving Greek feta cheese makers exclusive rights to the name.
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Apetina is spreadable but can also be cut into cubes
Apetina cheese is a versatile product that can enhance a variety of dishes. Its unique texture allows it to be spread smoothly, adding a creamy element to meals. Whether you're crafting a hot or cold dish, Apetina can be a delicious addition. For instance, it can be melted with spinach, adding a creamy texture to the dish. However, it can also be cut into distinct cubes, providing a more substantial and satisfying bite. This makes it ideal for salads, where its firm yet yielding texture can complement the crunch of fresh vegetables.
The ability to be cut into cubes sets Apetina apart from other spreadable cheeses, which tend to be too soft and creamy for this purpose. This quality makes Apetina a versatile option for those who enjoy experimenting in the kitchen. Whether you're crafting a Greek-style pizza or tossing a refreshing salad, Apetina can be a handy ingredient to have on hand. Its crumbly texture, similar to that of feta, makes it a suitable substitute in recipes calling for crumbled cheese.
The distinctive texture of Apetina is a result of its production process and ingredients. Like feta, Apetina is crafted using a combination of sheep's and goat's milk. This mixture gives the cheese its characteristic texture and flavour. However, legally, only cheese labelled as "feta" must originate from specific regions of Greece, adhering to traditional methods of production. This distinction has led to some controversy, as producers of cheese similar to feta, like Apetina, cannot use the "feta" label.
Despite the similarities, some consumers have noted differences between Apetina and feta. Some find that Apetina's texture is too soft and not crumbly enough for their taste when compared to traditional feta. However, others appreciate its spreadability and versatility. Ultimately, the preference for Apetina over feta, or vice versa, may come down to individual taste and the specific culinary application.
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Apetina is briny and creamy
Apetina is a white cheese made from a mixture of sheep's and goat's milk. It is similar to feta cheese in terms of taste and texture, with a characteristic briny and creamy flavour. In fact, some people consider Apetina to be a suitable alternative to feta cheese.
Apetina is produced by Arla Foods, a Danish company that was previously involved in a controversy over the use of the "feta" label for its cheese. Despite the similarities between Apetina and feta, the legal definition of feta cheese stipulates that it must originate from specific regions of Greece. As a result, Arla Foods renamed their cheese product from "feta" to "Apetina".
The briny and creamy characteristics of Apetina make it a versatile ingredient in various dishes. It can be crumbled by hand, cut into cubes, or spread, making it suitable for use in salads, pizzas, or other culinary creations. Its spreadable texture sets it apart from traditional feta cheese, which tends to have a crumbly, drier texture.
While Apetina and feta share similar tastes and uses, some consumers have noted differences in their textures. Some find Apetina to be softer and less crumbly than traditional feta, which can affect its ability to hold up in certain dishes, such as Greek salads. Nonetheless, Apetina remains a popular choice for those seeking a creamy and briny cheese with a similar flavour profile to feta.
Overall, Apetina's creamy and briny nature, coupled with its versatility and unique texture, makes it a distinct cheese product. While it may not be a direct substitute for feta in all dishes, it offers its own set of advantages and culinary possibilities for those willing to explore beyond traditional feta cheese.
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Frequently asked questions
Apetina Classic is a white cheese made from a mixture of sheep and goat milk. It is similar to feta cheese in terms of taste, texture, and ingredients, but it does not originate from Greece and therefore cannot be labelled as feta.
Legally, feta cheese must originate from certain regions of Greece and be made with at least 70% sheep's milk. Apetina Classic cheese is produced by Arla Foods, a Danish company, and is therefore not considered feta despite its similar characteristics.
Yes, Apetina Classic cheese can be used as a substitute for feta cheese in various dishes. Both cheeses have a similar flavour and texture, making them interchangeable in recipes that call for crumbled, briny white cheese, such as Greek salads or pizzas.
