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God, I wish HN had an edit comment button right about now... Regardless, my argument is not "you should be able to call cow's milk feta cheese", it's "labeling

God, I wish HN had an edit comment button right about now... Regardless, my argument is not "you should be able to call cow's milk feta cheese", it's "labeling standards should not require a product to be made in a certain place". A strict labeling standard that said "feta has to be made from sheep or goat's milk" is perfectly defensible. One that says "it has to be made in a specific country" isn't.

orestis 6y ago
Hehe I do agree with you though. As a Greek living abroad, I wouldn’t mind eating Feta that’s made in Turkey, Bulgaria, Albania etc (neighboring countries which share a lot of the culinary/pastoral tradition), as long as I knew that the ingredients and methods are the same. Which is hard to do without strict regulations though, especially outside the EU. Fun fact: there must be thousands of regional variations of Feta Cheese in Greece. Major supermarkets will carry at least 5-6 brands, and in the cheese section you will get an extra 4-5 varieties. They are all called Feta + place name, and they differ in fat content, water content, acidity, saltiness, tanginess etc. Delicious and sad that most non-Greeks haven’t had a taste of good tasting Feta as the exported varieties are usually pretty meh.