Who Owns Feta Cheese? A Country's Claim To Fame

Feta cheese is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. Feta has been produced in Greece for around 6,000 years and is referenced in Homer's Odyssey. In 2002, the European Commission granted Greece the right to be Europe's sole producer of feta cheese, designating it a Protected Designation of Origin (PDO) product. This decision was challenged by Denmark and Germany, who had been producing feta-like cheeses since the 1960s and 1980s, respectively. However, in 2005, the European Court of Justice upheld Greece's PDO status for feta cheese, reaffirming that feta can only be made with specific ingredients and production methods unique to Greece.

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Greece's 6,000-year history with Feta

Greece has a long and rich history with feta cheese, which has been a staple in the country for thousands of years. Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture, with a tangy and salty flavour.

The first documented reference to feta cheese appears in Homer's Odyssey, which dates back to the 8th century BC. In the epic poem, Ulysses discovers cheesemaking in the cave of Polyphemus, the Cyclops. This ancient cheese has since become an integral part of Greek cuisine and culture, with the average Greek person consuming around 50 pounds of feta each year.

The word "feta" comes from the Greek word "féta" (φέτα), which means "slice" or "slab". It is believed that the term originated in the 17th century, referring to the practice of slicing cheese and placing it in barrels for storage.

In 2002, feta was granted Protected Designation of Origin (PDO) status by the European Commission, recognising Greece as the sole producer of feta cheese in Europe. This certification protects the historical origin of the cheese and ensures that only products made in the certified region can bear the name "feta". The decision to grant PDO status to feta followed a 16-year court battle with Germany and Denmark, which had also been producing feta-like cheeses and wanted to use the name for their products.

Feta cheese is incredibly versatile and can be used in a variety of dishes. In Greece, it is often served as a slab on its own or paired with lamb, fresh vegetables, and soft red or white wines. It is also commonly used in salads, pastries, sandwiches, omelettes, and many other dishes.

Feta's PDO status

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. Its flavour is tangy, salty, and ranges from mild to sharp.

Feta is used in salads, pastries, and 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.

Feta has been a Protected Designation of Origin (PDO) product within the European Union since 2002. According to EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, made from sheep's milk or a mixture of sheep's and goat's milk from the same area, can be called feta. The EU's PDO for feta requires a maximum moisture of 56%, a minimum fat content in dry matter of 43%, and a pH that usually ranges from 4.4 to 4.6.

The PDO certification, or "protected designation of origin," is a politically sanctioned certification of historical origin that, once established, requires that only products made in the certified region can carry the product name. The European Commission introduced the concept in 1992 to protect the interests of producers and consumers and bring clarity to the market.

The Greeks have been making feta for around 6,000 years, and it is referenced in Homer's Odyssey, where the hero Odysseus takes the cheese made by the Cyclops Polyphemus while escaping from his cave. Feta is also mentioned in some of the greatest works of Greek literature.

The process of making feta cheese involves coagulating the milk and placing it into moulds for straining. The cheese is then removed from the moulds and sliced, and the surface is covered in a coarse-grained salt. During this stage, microorganisms develop on the surface of the curd, contributing to the flavours of feta. The ripening of the cheese takes place in two stages, the first of which involves adding brine and placing the containers in chambers under strictly controlled temperature conditions. The second ripening stage takes place in refrigerated conditions at a constant temperature of 2-4°C. The total time taken for the cheese to ripen is at least two months.

Feta production in other countries

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 has been produced in Greece for around 6,000 years, and it is referenced in Homer's Odyssey.

While feta is strongly associated with Greece, production of similar cheeses has expanded to other countries, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. In some of these countries, such as Denmark, "feta" was perceived as a generic term for a type of cheese, rather than a designation of origin.

In 2002, the European Union granted PDO status to feta, defining it as a Greek product. This decision was challenged by Denmark and Germany, but was upheld by the European Court of Justice in 2005. The Court acknowledged that while the term "feta" was generic in some EU countries and production took place outside Greece, the geographical region in Greece was well-defined, and even non-Greek producers often referred to the status of feta as a Greek product through their packaging.

Following the PDO status granted to feta, other countries producing similar cheeses were given five years to find a new name for their product or stop production. Some examples of new names for feta-like cheeses include "white cheese" or "salad cubes" in Denmark, and "Apetina" by the Danish company Arla Foods. In the United States, most cheese sold under the name "feta" is produced in the US and made from cow's milk.

Outside of the European Union and the protected designation of origin regulations, similar cheeses to feta are produced in various countries, including Albania, Armenia, Azerbaijan, Bosnia, Bulgaria, Canada, the Czech Republic, Georgia, Israel, Lebanon, Serbia, Slovakia, and others. These cheeses are sometimes referred to as "feta-style cheese" or "Greek-style cheese".

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The impact of Greece's admission to the EU

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. Greece claims a 6,000-year history with feta, with references to cheesemaking in Homer's Odyssey. The word "feta" comes from the Greek word "féta" (φέτα), which means "slice".

Now, onto the impact of Greece's admission to the EU. Greece became a member of the European Union in 1981, joined the Eurozone in 2001, and was granted admission to the EMU by misreporting the size of its deficit. Greece's entry into the EU marked the beginning of the Mediterranean enlargement for the EEC, followed by Spain and Portugal in 1985.

Greece's membership in the EU has had both positive and challenging consequences. On the positive side, it contributed to democratization and political stability in the country. Additionally, Greece benefited from the EU's regional policy revisions and increased funds for economic and social cohesion. The Convergence Criteria provided a credible anchor for Greek economic policy in the 1990s, leading to macroeconomic stability and improved growth.

However, Greece's economy has faced significant challenges since joining the EU and, particularly, the Eurozone. There was an institutional divergence between Greece and its European partners, a lack of administrative capacity, and an inability to articulate a concrete vision for its membership. Structural problems, such as high inflation, fiscal and trade deficits, low growth, and issues with exchange rates, plagued Greece's economy before adopting the euro. The country also struggled with systematic tax evasion, resulting in a loss of tax revenues and making Greek goods and services less competitive. Greece's acceptance into the Eurozone led to a perception of it being a safe place to invest, lowering interest rates and fueling an increase in spending. However, this masked deep-seated fiscal problems, and the country took on too much debt during the 2007 global financial crisis.

In summary, Greece's admission to the EU had a complex impact on the country. While it brought political stability and economic benefits through increased funds and macroeconomic stability, it also exposed Greece's economic vulnerabilities, particularly in the context of joining the Eurozone. The country faced challenges in competing with other EU nations, and its financial crisis was largely due to structural issues and systematic tax evasion.

Feta's importance in Hellenic culture

Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a slightly grainy texture. It is formed into large blocks and aged in brine. Feta has been produced in Greece for thousands of years and is referenced in Homer's Odyssey, where Cyclops the giant is described as making ewe's milk cheese, believed to be what we now call feta.

Feta is an integral part of Hellenic culture and is often consumed with almost every meal. It is used in salads, pastries, and various dishes, showcasing its versatility. Feta is also an important economic product for Greece, with high production in regions with rich vegetation and lush pastures.

The country's strong association with feta led to its designation as a Protected Designation of Origin (PDO) product in the European Union in 2002. This means that only cheeses produced in specific areas of Greece using traditional methods and ingredients can be labelled as feta. The PDO status recognizes the unique combination of local culture, terroir, and history that contributes to the distinct taste of feta.

In addition to its culinary and economic significance, feta has also influenced Greek slang and youth culture. Feta slang, a blend of traditional Greek language and modern influences, is commonly used in music, youth culture, and social interactions, particularly in urban areas like Athens. This slang embodies cultural identity and shared experiences among young Greeks, fostering a sense of community and belonging.

Overall, feta holds a significant place in Hellenic culture, not only as a beloved food ingredient but also as a symbol of Greece's rich history, traditions, and modern expressions.

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