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Today Feta is still Greece’s most popular cheese, and it is enjoyed around the world. Unfortunately, most Feta that is mass produced is made from cow’s milk, which has very little flavor and quite a different texture. True Feta should be produced from sheep’s milk, as it was in ancient times. The European Union (EU) legislation dictates that Feta must contain 70% sheep milk to maintain its Protected Designation of Origin classification. At La Verde Oveja we believe that 100% sheep milk is required to produce the best true form of Feta cheese.

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