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Article: The Main Ingredients: Feta fanatics; Oft-imitated cheese has its long-ago roots in Greece
- Article from:
- Sunday Gazette-Mail
- Article date:
- September 19, 2004
- Author:
CopyrightCopyright 2004 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
BAD feta cheese is dry and overly salty. Good feta is creamy and
tangy.
Whether you like feta probably depends on which version you've had
most.
And even good feta can go bad if it's mistreated.
This brined, lily-white cheese is so important to Greeks that the
nation's agricultural leaders have fought a long, hard battle to
protect the name "feta" as Greek and Greek only.
Once made primarily by shepherds in the Greek countryside, feta
has grown worldly, with France, Germany and Denmark getting in on the
action.
In a few years, however, thanks to the Greeks' winning argument in
front of the European Commission, feta produced anywhere else in
Europe ...