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	Feta Cheese - Feta - Food Reference
		Feta is a classic and famous Greek curd cheese whose tradition dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurized milk.
		Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp.
		The Greek feta is made of cow milk and is definitely inferior to the Bulgarian sheep milk feta.
	www.foodreference.com /html/artfetacheese.html (1764 words)

	TED Case Study
		Feta cheese matures after a period of 2 months in the brime, and should be conserved in the fridge at 2º-5º celsius.
		Feta is as Greek as pisco liquor is Peruvian and basmati rice is Indian.
		Feta cheese according to the Greek government has to be produced from sheep's or a mixture of sheep and goat's milk, originating from animals that live and graze in predetermined areas, all of which are in Greece.
	www.american.edu /projects/mandala/TED/feta.htm (5182 words)

	Feta cheese details. Feta cheese quality, benefits and feta cheese producers.
		Feta is produced by sheep milk or a blend of sheep and goat milk up to a proportion of 70:30 %.
		Feta cheese is a type of brine matured cheese, packaged in traditional wooden barrels, tin vessels or small packages made of materials specified for food products.It is a solid mass cheese with no rind with a few uneven holes.
		Due to its greater humidity content, soft feta is sweeter, less salty, rich in aroma and less spicy, while hard feta is saltier and spicier, having a stronger taste and aroma.
	greekproducts.com /greekproducts/fetacheese/index.html (248 words)

	Feta - Wikipedia, the free encyclopedia
		Feta (Greek φέτα) is a curd cheese in brine.
		Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp.
		Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or fried as part of the saganaki side-dish.
	en.wikipedia.org /wiki/Feta (391 words)

	Feta (Site not responding. Last check: )
		Feta is an exceptional salad cheese, especially when combined with olives, tomatoes, and a variety of greens.
		Feta is a white Greek cheese, salty and semi-firm, that is traditionally made from sheep’s milk.
		Feta is a prime example of the fresh-type cheeses made by nomadic peoples and herdsmen the world over.
	www.kroger.com /hn/Food_Guide/Feta.htm (479 words)

	Feta - the famous Greek cheese - Greek Food
		Feta is made as a simple fresh cheese, and then placed in a salt-brine maturing bath for at least 2 months.
		Feta is considered a “pickled” cheese due to the brining process.
		Feta is a very versatile cheese and the Greeks eat it in a variety of ways.
	www.bellaonline.com /articles/art36997.asp (382 words)

	Cheese - Feta
		Feta is one of the most famous cheeses in Greece.
		Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt.
		Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty.
	www.gourmetsleuth.com /cheese_feta.htm (129 words)

	FOCUS ON FETA / Greece, Israel, France and Bulgaria -- even California and Wisconsin -- are claiming a piece of the ... (Site not responding. Last check: )
		Naturally, the Greeks believe their feta is the original, definitional, ne plus ultra feta, and they have recently succeeded, after a lengthy struggle, in getting protected status for the name in the European Union.
		Greek regulations require that feta be at least 70 percent sheep's milk, with the remainder goat's milk.
		Goat fetas, especially the domestic versions, tend to be firmer, with a vaguely squeaky texture.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2004/08/11/FDG20838DT1.DTL&type=printable (2484 words)

	JS Online: Feta finds favor on American tables
		Feta is widely available in supermarkets in chunk, crumbled or reduced-fat varieties or flavored with herbs or garlic.
		Most of the feta from U.S. dairies is made from cow's milk, a nod to the American preference for mild cheese.
		Almost as famous a Greek export as feta is the Greek salad, in which feta is matched with tomatoes, kalamata olives, greens and a dressing of olive oil and lemon juice.
	www.jsonline.com /story/index.aspx?id=252127&format=print (1421 words)

	Living - The Cincinnati Post
		The Bulgarian feta sold in this country is made predominantly of sheep's milk and packed in tins.
		Naturally, the Greeks believe their feta is the original, definitional, ultra feta, and they have recently succeeded, after a lengthy struggle, in getting protected status for the name in the European Union.
		Greek regulations require that feta be at least 70 percent sheep's milk, with the remainder goat's milk.
	www.cincypost.com /2004/08/18/feta081804.html (1364 words)

	Greek cheeses - Feta cheese (Site not responding. Last check: )
		Feta is a soft cheese, produced by sheep milk or a blend of sheep and goat milk up to a proportion of 70:30 %.
		Feta goes through a two month maturation at least, this being the period of development of all its organoleptic and qualitative characteristics, which make the difference from other soft cheeses of the same category.
		Feta goes crumbled over salads, like in the Greek salad, it is also eaten plain with olive oil and oregano.
	www.astronet.gr /static/greek-cheese/feta.html (278 words)

	Feta Unbound: Greek Cheese Triumphs in Court - New York Times (Site not responding. Last check: )
		Feta can be hard or soft, creamy or crisp, depending on the cheesemaker's style, the time of year it is produced and whether the milk came from animals eating clover, grains or wild grasses.
		In fact, true traditional feta is not brined at all; once the cheese is set and drained, it is sprinkled with coarse salt and flipped for 24 to 48 hours, long enough for the subtle herbal undertones to blossom.
		Traditionally, for aging, large triangular wedges of feta are fitted into old, reusable birchwood barrels (reuse helps foster fermentation), salted with coarse salt, and aged for a legal minimum of two months.
	www.nytimes.com /2006/03/08/dining/08feta.html?ex=1299474000&en=06ce08247f665f4d&ei=5090&partner=rssuserland&emc=rss (1019 words)

	Feta Recipes and Cooking
		Feta is an exceptional salad cheese, especially when combined with olives, tomatoes, and a variety of greens.
		Feta is a white Greek cheese, salty and semi-firm, that is traditionally made from sheep’s milk.
		Feta is a prime example of the fresh-type cheeses made by nomadic peoples and herdsmen the world over.
	www.evitamins.com /healthnotes.asp?ContentID=1758005 (627 words)

	TED Case Study Template (Site not responding. Last check: )
		Although this case is similar to the feta issue, in that it is being disputed on the subject of origin, it also differs because it is an issue of biopiracy and not agricultural piracy.
		Feta was not granted the PDO status until the recent rounds of the EU, but in much the same way has been a re-emergent issue, while under the appeal of Denmark, France, and Germany.
		Feta is the epitome of Greek cheese, symbolic to the culture and traditions of Greece.
	www.american.edu /projects/mandala/TED/feta2.htm (4596 words)

	Forth Estuary Transport Authority - Home
		Welcome to the official website for the Forth Estuary Transport Authority (FETA) in Scotland.
		FETA's primary function is to operate and maintain the Forth Road Bridge, and the Authority also has powers to engage on other transportation projects.
		Resurfacing work on the northbound carriageway of the Forth Road Bridge has been completed on schedule.
	www.feta.gov.uk (183 words)

	Feta accompli (Site not responding. Last check: )
		Feta is traditionally made with sheep's milk, goats' milk or a combination of the two, but now is often made with cows' milk, which yields a less robust-tasting cheese.
		You don't often see feta cheese as a stand-alone star on a cheese tray because its intense flavour and crumbly nature makes it a better ingredient to add to dishes, cooked or raw, that need a lift in flavour.
		Finally, Feta and Spinach Dip with Dill and Garlic is a robust taste treat that's great for dipping wedges of pita bread and raw vegetables sticks.
	www.canada.com /topics/lifestyle/food/story.html?id=77768816-0b95-426a-976f-648b599c33ef&k=22681 (575 words)

	Fabulous French Feta
		Though the traditional Greek feta was made from sheep's milk, feta is now often produced from cows' milk, or even from a combination of sheep, goat, or cow's milk.
		If feta is too salty for your taste, you can store it (in the refrigerator) in plain water.
		Feta in my house is eaten long before that length of time.
	www.moscowfood.coop /archive/feta.html (533 words)

	Ask the Food Editor: Uses for Feta Cheese
		Feta, a classic Greek cheese traditionally made from sheep's or goat's milk, is now available in a milder, less bitter version made from cow's milk.
		Feta that is sold crumbled should be stored in an airtight container and used within a few days.
		Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening.
	magazines.ivillage.com /goodhousekeeping/recipes/editor/qas/0,,284587_291550,00.html (244 words)

	Feta ruling emphasises danger of branding local foods
		The decision yesterday in effect gives trademark status to feta producers in mainland Greece and the department of Lesbos, and shuts out companies like Arla Foods, one of the largest EU producers of the cheese outside of the country.
		In order to be registered as a PDO, a traditional name such as ‘feta', which is not the name of a region, place or country, must refer to an agricultural product or a foodstuff from a defined area with natural and human factors conferring specific characteristics to the produt.
		The granting of PDO status to feta was contested at the EU's top court by Germany and Denmark, supported by the France and the UK.
	www.foodnavigator-usa.com /news/ng.asp?id=63474 (1134 words)

	2003 Best Merchandising Ideas: Feta Cheeses
		Feta is great crumbled over pizza and pasta or on a variety of salads, such as a warm beet salad or on a spinach salad with warm bacon dressing.
		Feta is perfect in scrambled eggs and omelets, crumbled in tacos, or used as part of a stuffing for zucchini, peppers, tomatoes, and even a spring leg of lamb, along with roast garlic and basil.
		Feta is made in many countries today, as well as in several of our states, but it is still closely identified with its Greek origins and consequently, with Greek food.
	www.gourmetretailer.com /gourmetretailer/magazine/article_display.jsp?vnu_content_id=1943454 (780 words)

	FETA FAQS
		FETA was formed by area riders and landowners to protect and preserve the trails, and establish collective guidelines for equestrian use.
		In addition, any FETA landowner may prohibit any member from using his or her property for cause, which is a matter between the landowner and the member.
		FETA also has a "reciprocity rule" which provides that landowners wishing to ride other people's trails must make their trails available for riding, and that developers who develop property with private or FETA trails must make them available to FETA or their buyers will not be eligible to join FETA.
	www.fetatrails.org /faqs.htm (1025 words)

	SpecialtyFood.com
		Feta, the Greek word for slice, is the cheese’s modern name, according to Diane Kochilas, the Greek food authority.
		Greek law now specifies that the country’s feta must be at least 70 percent sheep’s milk and a maximum of 30 percent goat’s milk, reflecting the importance of sheep’s milk to the final texture and flavor.
		Feta lends itself to value-added preparations in the cheese case and deli department.
	www.specialtyfood.com /do/news/ViewNewsArticle?id=1581 (1019 words)

	Feta Cheese Greece Santorini Greek Feta Cheese Santorini
		Feta is the cheese consumed more than any other in Greece, taking 40% of the total quantity.
		Feta is a white skinless cheese, made in large square or triangle slabs, and preserved in wooden barrels or tin containers filled with brine.
		After heated debates in court between Greece and other European countries, it became obvious that feta is an authentic Greek cheese and is made only from sheep's milk.
	www.santonet.com /restaurants/feta.htm (424 words)

	The Facts About Feta - Associated Content
		Feta cheese is traditionally made from goat's or sheep's milk.
		Feta cheese is traditional cut in cubes atop a classic Greek salad or melted on top of baked chicken or shrimp.
		The salty tang of feta cheese is a natural accompaniment to the delicate shrimp in this dish.
	associatedcontent.com /article/16438/the_facts_about_feta.html?page=2 (327 words)

	USATODAY.com - EU rules feta cheese is Greek not generic (Site not responding. Last check: )
		German and Danish producers were leading campaigns to have feta declared a generic product in recognition of the fact that production has spread well beyond the cheese's origin.
		They argued that what made feta specific was not its geographic origin but the technique for making it.
		When the EU head office gave feta its protected designation in 2002, however, it argued that natural, geographic and human factors combined to give the cheese its Greek character.
	www.usatoday.com /money/economy/2005-10-25-feta_x.htm (458 words)

	Greece Wins Label "Feta," Struggles with "Macedonia"
		The ruling was a landmark victory for the Greek rural landscape, where feta is believed to have been produced from a blend of sheep's and goat's milk for the past 6,000 years.
		Nevertheless, Danish dairy producers, unable to meet the colour and taste features of the Greek cheese, have cut their feta production in recent years and the impact of the ruling is likely not to be as big a problem as it would have been in the past.
		Greece has claimed feta should be made only from sheep's milk, or a mixture of goat and sheep's milk, from livestock that eat grass and flowers in the rugged Greek countryside.
	www.helleniccomserve.com /fetagreek.html (1003 words)

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