The Ancient Greek origin of Feta
The Ancient Greek origin of Feta
1. Protects against cancer
. As a rich source of calcium, feta cheese allows you to take advantage of research suggesting that calcium (combined with vitamin D) helps protect the body against various types of cancer. (2)
But it’s not just calcium. The proteinalpha-lactalbumin\
can be found in this Greek cheese as well, and when it binds to calcium and zinc ions, has been suggested to have antibacterial and antitumor properties.
5. Prevents headaches, including migraines
Feta cheese is a good source of vitamin B2 or “Riboflavin.” Vitamin B2 has been known for a long time as a natural remedy for headaches, migraines included. (5) A diet rich in vitamin B2 (and Riboflavin supplements, if needed) can serve as a preventative method to limit migraines and other types of chronic headache.
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Feta at risk of loosing its Greek PDO
Feta cheese is at risk of losing its Protected Designation of Origin status, as new trade agreements may allow Canada and South Africa to produce white cheese and name it “feta.”
According to a new trade agreement the European Union is preparing to sign with Canada and South Africa, the two countries will be able to produce their own versions of feta cheese.
Greek Minister of Rural Development Evangelos Apostolou had stated previously that he will not sign the EU trade agreement, he even threatened to veto the decision. However, the battle is lost, according to Greek and international sources and now the minister puts the blame on the previous government, claiming that the deal was closed in September 2014.
This is not the first time that EU trade negotiations challenged the status of feta cheese as a PDO product, Apostolou said, adding that the Greek government is determined to continue to defend its position in all pertinent institutions and maintain the feta “Greekness” internationally.
Feta cheese is one of the flagship Greek products internationally, its exports bringing to the Greek economy about 380 million euros per year.
Along with feta, Greek yogurt is at risk of losing its PDO status as well. The Czech Republic, after the approval of the European Commission, now has the right to manufacture and to export to international markets a milk product called Greek yogurt.
source: Tornos news
The battle for Greek feta
Feta cheese, interestingly, has been a source of quite a bit of legal battling in recent decades. Within the European Union, Denmark had, at one point, created what they termed “feta cheese,” but made from blanched cow’s milk. Since 2002, marking the resolution of that case, the EU has deemed the term “feta” as a PPO, or “protected product of origin,” of Greece.
Another recent agreement in 2013 between the EU and Canada protects the name “feta cheese” from being used, except when referring to sheep’s/goat’s milk cheese imported from Greece. Canadian manufacturers are now required to label their similar product as “feta-style cheese.”
These disputes originated mainly from the argument that the specific breeds of sheep and goats within Greece are what give real feta its distinctive aroma and flavor.
Original since Ancient Times
The first recorded cheese manufacturer in Greek History was Cyclops Polyphemus from Homer’s Odyssey poem. Odysseus tried to steal food from his cave and found several cheese types ripening.
The earliest references to cheese production in Greece date back to the 8th century BC and the technology used to make cheese from sheep's or goat's milk, as described in Homer's Odyssey involving the contents of Polyphemus's cave, is similar to the technology used by Greek shepherds today to produce feta. Cheese made from sheep's or goat's milk was a common food in ancient Greece and an integral component of later Greek gastronomy. Feta cheese, specifically, is first recorded in the Byzantine Empire (Poem on Medicine 1.209) under the name prósphatos(Greek: πρόσφατος, "recent" or "fresh"), and was produced by the Cretans and the Vlachs of Thessaly. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, as well as its storage in brine.
The Greek word feta (φέτα) comes from the Italian word fetta ("slice"), which in turn is derived from the Latin word offa("a morsel", "piece"). It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and probably refers to the practice of slicing cheese in order to place the slices into barrels. left to sour.