Frederic Melton
Apetina cheese is a product of Arla Foods, a Danish company. It is made from a mixture of sheep's and goat's milk, which is similar to feta cheese. However, legally, feta cheese must originate from certain regions of Greece and contain at least 70% sheep's milk. This distinction has led to a controversy between the makers of feta and other cheese producers who sold their products under the feta label. The controversy culminated in a decade-long legal battle, resulting in a ruling that only Greek sheep and goat milk can be used to make feta cheese. This ruling impacted Arla Foods, which had to rename its feta product to Apetina.
| Characteristics | Values |
|---|---|
| Main ingredients | Sheep's and goat's milk |
| Apetina manufacturer | Arla Foods |
| Apetina manufacturer location | Danish-German border |
| Feta manufacturer location | Greece |
| Feta EU ruling | Passed in 2005 |
| Feta annual production in Greece | 115,000 tonnes |
| Percentage of EU feta-style cheese eaten in Greece | More than 85% |
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What You'll Learn
Apetina is made from a mixture of sheep and goat's milk
Apetina is a type of cheese made from a mixture of sheep and goats' milk. It is similar to feta cheese, which is also made from a combination of sheep and goats' milk. However, the key difference between the two cheeses is that feta must originate from certain regions of Greece to be legally sold as "feta". This distinction is important, as it has been the subject of a decade-long legal battle between Greece and dairy giants such as Germany, Denmark, and France over the rights to use the "feta" label.
Apetina, produced by Arla Foods, is a Danish company that previously sold its cheese as "feta" but had to rename it after the European Union (EU) granted protected designation of origin (PDO) status to Greek feta cheese. This ruling, passed in 2005, specifies that only milk from sheep and goats in Greece can be used to make feta cheese. Arla's strategy to navigate this ruling was to promote its cheese as a brand, Apetina, and build consumer loyalty. They have successfully dissociated the term "feta" from their product, establishing Apetina as a well-known brand for briny white cheese.
The process of obtaining PDO status for feta cheese took more than 20 years, and the decision now restricts the use of the name "feta" to cheese created by traditional methods within specific regions of Greece. This ruling has impacted producers outside of Greece, including those in other European countries and England, who previously used the "feta" label for their versions of white, brined cheese. While the EU PDO ruling has faced some resistance and criticism, it ensures that consumers can trust that cheese labeled as "feta" originates from Greece and adheres to traditional production methods.
It is worth noting that Apetina and feta cheeses share similar characteristics due to their comparable production methods and use of sheep and goats' milk. Both cheeses are known for their briny, creamy texture, and crumbly nature. However, feta cheese typically contains at least 70% sheep's milk, while the remaining percentage is goat's milk, contributing to its alabaster-white color and denser texture. On the other hand, Apetina 'feta' is made from cow's milk in a factory near the Danish-German border, and Arla has been working to expand its production capacity to meet consumer demands.
In conclusion, Apetina is a delicious and versatile cheese made from a mixture of sheep and goats' milk. While it shares similarities with feta cheese, the protected designation of origin status for Greek feta sets the latter apart. The distinction between Apetina and feta highlights the importance of geographical indications and traditional production methods in the European culinary landscape.
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Legally, feta must be made in certain regions of Greece
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Feta is used in salads, pastries, sandwiches, omelettes, and many other dishes.
Feta has been produced in Greece since ancient times, with the earliest documented reference to cheese production dating back to the 8th century BC. In Homer's Odyssey, Polyphemus, the son of Poseidon, is described as making cheese in his cave. However, despite its long history in Greece, the Greek identity of feta has been questioned and challenged by other countries.
In 1996, Greece applied to the European Commission to include feta on the register of protected designations of origin (PDO). Denmark, Germany, and France opposed this decision, arguing that "feta" was a generic term for salty cheese. As a result, the EC decision was initially cancelled.
However, after a decade-long legal battle, feta was granted PDO status in 2002. This means that, within the European Union, only cheese produced in a traditional way in specific regions of Greece can be labelled as "feta". These regions include mainland Greece and the islands of Lesbos Prefecture, Lesvos, Limnos, and Agios Efstratios. The milk used must come from sheep and goats within these areas, with a minimum of 70% sheep's milk and up to 30% goat's milk.
This legal protection ensures that the quality and characteristics of feta are tied to its geographical origin in Greece, preserving the authenticity and reputation of this traditional cheese.
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Arla Foods makes Apetina, which is based near the Danish-German border
Arla Foods, the company that makes Apetina cheese, is headquartered in Aarhus, Denmark, with its registered office in Viby, Denmark. The company is a multinational cooperative with a presence near the Danish-German border.
Arla Foods was formed in 2000 through the merger of the Swedish dairy cooperative Arla and the Danish dairy company MD Foods. The company has a long history in the dairy industry, with the first dairy cooperative established in Sweden in 1881 and the first Danish cooperative dairy established in 1882. Today, Arla Foods is the fourth or fifth largest dairy company in the world and the largest producer of dairy products in Scandinavia and the United Kingdom.
The company is committed to sustainability and reducing its environmental impact. It has set targets to reduce its carbon footprint and increase its climate efficiency. Arla Foods also prioritizes animal welfare, product quality, and food safety.
Apetina cheese, produced by Arla Foods, is a briny white cheese made with a combination of sheep's and goat's milk. While similar to feta cheese in terms of taste and texture, it cannot be labelled as feta as that designation is legally protected and reserved for cheese produced in specific regions of Greece.
Apetina cheese is just one of the many dairy products offered by Arla Foods, which also include cheeses such as Havarti, Gouda, Edam, Fontina, and Muenster.
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Feta must be made with at least 70% sheep's milk
Apetina and feta are both types of brined cheese with a similar texture and taste. They are made with a combination of sheep's and goat's milk. However, there are some key differences between the two.
Firstly, in terms of their milk composition, feta must be made with at least 70% sheep's milk, while Apetina uses a mixture of sheep's and goat's milk without a specified ratio. This higher proportion of sheep's milk in feta contributes to its characteristic alabaster-white colour and denser texture.
Secondly, the regional origin of production sets these two cheeses apart. Feta has a protected designation of origin (PDO) status, meaning it can only be legally labelled as "feta" if it originates from specific regions of Greece and is produced using traditional methods. On the other hand, Apetina is produced by Arla Foods, a Danish company, near the Danish-German border.
The distinction between Apetina and feta has been a subject of controversy. Arla Foods previously marketed its brined cheese as "feta" but had to rename it as "Apetina" after the PDO ruling was passed in 2005. This ruling specified that only milk from sheep and goats in Greece could be used to make feta, and it caused disputes among producers outside of Greece, including Arla Foods. Despite the ruling, Arla Foods continued to promote Apetina as a brand and expand its market presence, particularly in northwest Europe, where it became the top 'feta'-style product in the Netherlands and Scandinavia.
In summary, while Apetina and feta share similarities in taste and texture due to their similar ingredients, the key differences lie in the specific proportions of sheep's and goat's milk used, as well as their regional origins. The controversy surrounding the naming and marketing of these cheeses highlights the importance of traditional methods, geographical indications, and legal protections in the cheese industry.
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Feta has a protected designation of origin (PDO)
Feta is recognised by the European Union as a traditional Greek product with a Protected Designation of Origin (PDO). This means that the name 'feta' can only be applied to cheese created by traditional methods within specific regions of Greece. Feta PDO is produced in the geographical area of mainland Greece (Macedonia, Thrace, Epirus, Thessaly, Mainland Greece, and Peloponnesus) and the department of Lesvos (Lesvos, Limnos, and Agios Efstratios).
The Protected Designation of Origin (PDO) indication identifies a product originating from a certain region, area, or country whose quality or characteristics are mainly or exclusively due to the particular geographical environment and its inherent natural and human factors. All production steps for a product with a PDO must take place within this defined geographical area.
Feta PDO is made with at least 70% sheep's milk, with the remainder being goat's milk. The use of other types of milk, such as cow's milk, condensed milk, milk powder, milk proteins, and caseinates, is prohibited. The cheese is matured in brine, giving it a salty and tangy taste. The production and maturation process must last for at least two months, resulting in a unique taste profile with a full flavour, rich aromas, white colouring, and a soft structure.
To be certified as Feta PDO, cheese producers must comply with the requirements of National and Community legislation. The certification is renewed every three years, provided that the producers continue to meet the necessary standards. Feta packaging must display the EU quality logo for PDO, the Agrocert logo, and the certification number of the production site.
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Frequently asked questions
Yes, Apetina feta cheese is vegetarian. It is made from a mixture of sheep and goat's milk.
Legally, the term "feta" can only be used for cheese that originates from certain regions of Greece and is made with at least 70% sheep's milk. Apetina is produced by Arla Foods, a Danish company, and is made from cow's milk.
Both Apetina and feta cheeses are described as briny and creamy, with a crumbly texture. They are made with similar types of milk (sheep and goat), which gives them a comparable flavor and consistency.
Yes, Apetina and feta cheeses can often be used interchangeably in recipes that call for crumbled briny white cheese.
Apetina feta cheese is available in various regions, including Europe, the Middle East, and the UK. It can be found in supermarkets, and the availability may vary by region.
