Greek Feta Cheese Pdo In Brine 800g Spitiko Project

Greek Feta Cheese Pdo In Brine 800g Spitiko Project Sheep goat. feta (Φέτα), the most popular of greek cheeses. kefalograviera (Κεφαλογραβιέρα) kopanisti (Κοπανιστή), a pink, spicy cheese that owes its hotness to fungal growth; from mykonos island and the surrounding cyclades. manouri (Μανούρι), a semi soft fresh whey cheese. xynomizithra. Feta pdo is only made with the milk from native breeds of ewes and goats, this is what lends feta its familiar white colouring and is what can give it a slightly peppery flavour. the milk used to prepare feta is collected seasonally and must have a fat content of at least 6%. it can be prepared both from pasteurised and unpasteurised milk but.

Greek Feta Cheese Pdo In Brine 800g Spitiko Project Feta one of the most well known greek cheeses is a soft white cheese ripened in brine, adopted as a pdo product by the european commission (ip 02 866, 2002). according to the established governmental guidelines ( european commision, 2002a ), feta cheese must be produced exclusively from pasteurized sheep milk, or a mixture of sheep and goat. While pdo feta comes from greece, not all white brined cheese from greece can be called feta. pdo feta, a cheese that is traditionally produced in greece from sheep’s milk, or a mixture of sheep and up to 30% goat’s milk, is only produced in macedonia, thrace, epirus, sterea ellada, thessaly, peloponnesus and the islands of lesvos, limnos. Milk: feta can be made from a variety of animal milks including sheep, goat and cow. origin: while pdo feta is produced in greece, various styles are also made in other countries such as france, the united states and australia. brine time: the longer feta cheese sits in brine, the saltier and tangier the flavor. Feta cheese is pdo (protected designation of origin), composed solely of goat's milk and sheep's milk under specific percentages (at least 70% sheep). more specifically, the data paper displays all the data used to obtain environmental impacts (calculated by using life cycle assessment (lca)) of the production of feta, from cradle to consumer.