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Feta: A crumbly-type of Greek cheese, traditionally made with ewes" (sheeps") milk (perhaps with 10% goats" milk added), but now more often a blend of cow and ewe, to suit modern palates and the convenience of the larger producers.

In April 2003, it was added to the PDO status lists - so cheese made outside Greece can't be given this name within the EU. This has infuriated Denmark, who for many years have been making their version - and indeed make more than Greece! They claim that there is only scant historical evidence to show that the cheese was created in the Mediterranean country - for example, Bulgaria can lay equal claim, and is thought to make better feta by many..

Excellent Feta is now made in England by Mary Holbrook at Sleight Farm, Timsbury near Bath. She uses unpasteurised milk, produced on her farm. It"s made between March and November, but is aged for between 4 to 12 months - so available all year. But like the Danish version, a new name will have to be found. See "Emlett"; "Tymsboro"; "Tyning"

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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feta cheese
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