According to a statement issued by the Academy of Athens on Thursday, scientists have now successfully decoded the DNA of the famous Greek Feta cheese.
Scientists from the Biomedical Research Foundation of the Academy of Athens studied a wide variety of feta cheese produced all across the nation of Greece in an effort to quantify the nutritional specifics of the popular Greek cheese.
According to the findings, feta has 489 different types of protein, making it one of the most protein-rich cheese varieties in the entire world.
Feta cheese is a white cheese made in Greece from sheep’s milk, but it can also be made from a mixture of sheep and goat’s milk.
According to the European Union’s law regarding products’ “protected designation of origin”, feta must be produced by using exclusively whole sheep’s milk, or a blend of sheep’s and goat’s milk. The goat’s milk can never be more than 30 percent of the total.
Greece won a long legal battle with Denmark in 2002 over the brand name “Feta”. Since then, every package of cheese sold inside the European Union that bears the name ”feta” must meet specific standards and be produced exclusively in Greece.