Kamil Perry
Apetina is a semi-hard cheese with a tangy flavour and a creamy texture. It is produced from cow's milk by Arla Foods, who market it as a Mediterranean-style soft full-fat cheese. The same company also produces Lurpak butter. Apetina is often compared to feta, and the two are similar in many ways, including that they are both made with a mixture of sheep's and goat's milk. However, the name feta is protected and can only be applied to cheese created by traditional methods within specific regions of Greece.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk, or a combination of sheep's and goat's milk |
| Texture | Semi-hard, crumbly, creamy |
| Flavor | Tangy |
| Color | Alabaster-white |
| Region | Denmark |
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What You'll Learn
Apetina is made from a mixture of sheep and goat milk
Apetina is a type of cheese that is very similar to feta. In fact, it was previously known as Danish Feta. However, following an EU ruling, only cheese produced in certain regions of Greece can be labelled as feta. This is because the terrain in Greece is very different from that of Denmark, and Greek feta is made from the milk of goats and sheep.
As a result of the EU ruling, Apetina can no longer be labelled as feta, even though it shares many of the same characteristics. The ruling was the result of a decade-long legal battle between Greece and dairy giants such as Germany, Denmark, and France, over the use of the "feta" label. The European Court ultimately awarded Greek feta "protected designation of origin" status, meaning that only cheese created by traditional methods within specific regions of Greece can be labelled as feta.
Despite the name change, Apetina remains a popular cheese, known for its mild, fresh, tangy, and creamy flavour. It is available in sealed blocks and is also sold in cubes, making it a versatile ingredient for cooking and elevating culinary creations.
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It's similar to feta, which is made from goat and sheep milk
Apetina cheese is similar to feta in that it is made from a combination of sheep and goat milk. Feta is a Greek cheese that, by law, must be made in certain regions of Greece with at least 70% sheep's milk, with the remainder being goat's milk. This combination gives feta its characteristic white colour and dense texture.
Apetina, on the other hand, is a Danish cheese that was previously known as "Danish Feta". However, following an EU ruling, only cheese produced in Greece can be labelled as "feta". This ruling recognised the importance of the terrain on which the animals graze, which differs significantly between Greece and Denmark.
As a result of this ruling, Apetina cheese is now marketed as a separate product, distinct from feta. While it shares similarities in texture and taste with feta, it is made from cow's milk rather than a combination of sheep and goat milk. Apetina is described as a semi-hard, Mediterranean-style cheese that is mild, fresh, tangy, and creamy.
Some consumers have noted that Apetina is a suitable alternative for those who do not like the taste of goat's milk, which is present in feta. However, others have found that Apetina's texture is too crumbly or soft compared to the denser texture of feta. Ultimately, while Apetina and feta share similarities, their distinct production methods and ingredients result in unique characteristics that set them apart.
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Feta must be made in Greece to be legally called feta
Apetina cheese is a Mediterranean-style soft full-fat cheese with a tangy flavour. It is produced from cow's milk and is available in sealed blocks and cubes. It is also known as Danish feta.
Feta, on the other hand, is a white, brined cheese made from a combination of sheep's and goat's milk. It originates from Greece, and legally, for a cheese to be labelled as "feta", it must be produced in certain regions of Greece using traditional methods. This is because, in a decade-long legal battle, Greece fought for the protection of the name "feta" for its cheese, which was awarded "protected designation of origin" status by the European Court.
The ruling means that, in Europe, the name feta can only be applied to cheese created using traditional methods within specific regions of Greece. Feta must be made with at least 70% sheep's milk, with the remaining 30% being goat's milk, which gives it a characteristic white colour and denser texture.
Apetina, being a Danish cheese, cannot be labelled as feta, despite the similarities in taste and texture. This is due to the protected designation of origin status of Greek feta, which reserves the name "feta" solely for cheese produced in Greece using traditional methods.
Therefore, while Apetina may be similar to feta in terms of taste, texture, and appearance, it cannot legally be called feta unless it is produced in Greece according to traditional methods.
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Apetina is a semi-hard cheese
The texture of Apetina is described as crumbly, and it has a tangy flavor. It is available in sealed blocks and is also sold in cubes as Apetina Natural. Other cubed varieties include Apetina Light and Apetina Snack with red peppers or with garlic and olives.
Apetina is a versatile cheese that can be used in a variety of dishes. It can be melted with spinach or used in a Greek-style pizza or salad. It is also suitable for people who suffer from migraines when they eat cheese due to its low tyramine content.
The name "feta" is legally protected in Europe and can only be applied to cheese created by traditional methods within specific regions of Greece. This ruling was made by the European Court after a decade-long legal battle between Greek dairy companies and dairy giants from Germany, Denmark, and France.
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It's also described as a soft, full-fat cheese
Apetina cheese is a Mediterranean-style soft, full-fat cheese. It is made from a combination of sheep's and goat's milk, which gives it its characteristic alabaster-white colour. The cheese has a dense, crumbly texture and a tangy flavour. It is similar to feta cheese, although it does not have the same protected designation of origin status as Greek feta.
In terms of texture, Apetina is described as spreadable and crumbly, with a creamy mouthfeel. It can be crumbled by hand, making it a versatile ingredient for various dishes. The cheese is available in sealed blocks, as well as in cubed form, with options like Apetina Light and Apetina Snack, which include additions such as red peppers, garlic, and olives.
The full-fat version of Apetina offers a rich and indulgent experience. Its soft texture allows it to blend seamlessly into recipes, enhancing the overall flavour profile. The cheese's mild and tangy taste, with a hint of brine, makes it a delightful addition to salads, pizzas, curries, or BBQ skewers. Its versatility extends to melted dishes, such as those incorporating spinach, where its creamy texture can complement the other ingredients.
While Apetina is a full-fat cheese, there are reduced-fat versions available, such as the 50% less fat option, for those who prefer a lighter choice. These reduced-fat versions still retain the classic flavour of Apetina, making them a popular alternative for those conscious of their fat intake without compromising on taste.
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Frequently asked questions
Apetina cheese is made from cows' milk. However, some sources claim that it is made from a combination of sheep and goat milk.
Apetina cheese is similar to Feta cheese in terms of texture and taste. However, Feta cheese is legally required to be made in certain regions of Greece with at least 70% sheep's milk and the remaining goat's milk. On the other hand, Apetina is a Danish Feta, produced from cows' milk.
Apetina cheese is a semi-hard cheese with a creamy texture. It is mild, fresh, and tangy in taste.
