Feta is carefully controlled in Greece

Even the smallest filma and other EU countries start producing feta, the chef is afraid
The amount of cheese does not matter to the factory as much as the fact that feta is traditionally handcrafted. It means high production costs,
but we want to keep our manufacturing process. They separate us from other producers, says Kostarelos.
Cheese dairies differ not only in the mechanization of production but also in the maturity of feta. The majority of the feta in the Kostarelos
factory matures in wooden barrels for a long time, even 12-18 months. It is a second option, a method that is more demanding in metal
canisters.
The most challenging production stage is until the cheese precipitates.
Feta has an EU name protection, which means that cheese called feta must not be manufactured in other EU countries or in third
countries with which the EU has a trade agreement. who have increased the use of imported milk. Finnish holiday makers already
recognize the right feta.
A poll tour of the taverns in the tourist town of Plaka in the Athens city shows that the tables are served with genuine feta.
In just a few barbecues, there is no feta in the salad bowl.

The price is a feta selection criterion for the Greeks.

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