Féta

Greece's best known cheese–soft to crumbly salty ewe's milk cheese aged and soaked in brine–is now sold around the world.

Féta means 'slice' in Greek, as it's made in big blocks, so at a Greek cheese counter you get to ask for a 'μια φέτα φέτα' (mía féta féta). Other countries around Greece make a similar white cheese but as of 2002 only Greece can call theirs 'Féta'.

Every corner of Greece makes Féta, and all are slightly different. Féta made in Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese and Lesvos, using 100 to 70 percent sheep's milk (the other 30% can be topped up with goat's milk) is designated PDO (ΠΟΠ).

φέτα μέλι (féta méli) Féta wrapped in phyllo and baked until crisp and golden on the outside, then topped with honey and sesame seeds.

φέτα ψητή (féta psití) Hot grilled Féta with red and green peppers, used as a dip; similar to bouyourdi