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 The cheese is protected by EU legislation and only those cheeses manufactured in Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, Lesvos and Island of Kefalonia can be called ‘feta’.  Feta made in Thessaly and Central Greece has a more intense, robust flavour.  Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, feta is sold in blocks submerged in the brine. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. 

 Greek gruyere cheese usually will have a hard white-yellow colour. Commonly made from pasteurised cow or goat milk, it has a slightly salty and has a strong taste and long pleasant aftertaste. It has no preservatives and made only with milk ingredients and salt which is used for natural preservation. This cheese is ideal to grate on pasta dishes and prefect to serve with salads. 

Typical European experience is to use it as a dessert along with wine. Suitable for vegetarians.