That’s cheezy!

So now Greece says nobody can use the name Feta for their cheese, even if it is Feta. But if it is made outside of Greece it is not Feta.

As Reuters reports, Greece took Denmark to the Court of Justice of the European Union in Luxembourg to defend its exclusive right to use the term ‘feta’ in selling the brined sheep or goat’s milk cheese.

Now this rule is just in the EU but it would be interesting to see how this is dealt with in Canada because we have feta cheese here – although the company admits being a “cousin” of the original Greek Feta –

Saputo Cheese

It is very similar to the story about Champagne. Can anyone use the name Champagne? Champagne Only Comes From Champagne. There are many sparkling wines produced around the world but the Champagne name can only be used on a label if the grapes and the wines produced, under strict controls, in the French region that bears the name Champagne.

You can however find California Champagne and they are legally allowed to use that name due to a complicated interpretation of the Treaty of Versailles after the first world war. Sadly the Champagne vineyards and bottling centres were destroyed during the war.

Back to cheese …. can you believe that there is a cheese lab at Harvard University? Microbiologist Rachel Dutton runs it –

“Cheese is absolutely alive,” Dutton laughs. And all of that life — the molds, bacteria, yeasts and mites — help make cheese what it is. Dutton says that the mites on Mimolette can contribute flavors of their own (they have a somewhat earthy smell), and by eating into the rind, they can also increase aeration — and the surface area in which the other microbes can do their work.

Dutton understands that this doesn’t sound appealing, but implores people to realize the good work of these bugs. “There definitely are microbes that can spoil food and make either it bad for you to eat or just sort of gross. But any time you eat a piece of cheese or a bite of yogurt, have a piece of bread or a glass of wine — these are all examples of foods fermented by different types of microbes.”

Hmm – this brings a whole new meaning to a cheese and wine party. That’s why they go together so well!!

I had to google Mimolette cheese as I have never come across this cheese which comes from the Lille area in France and is illegal in some parts of the States. So if you want to try out this delicious looking cheese you are going to have to plan a trip to France!

By Lesley Keyter

Lesley Keyter is the face of travel in the fast growing city of Calgary. Every week since 1997 she has has featured live on the Morning News Global TV.

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