It is a soft brined white cheese with no skin, it has small holes, a compact touch, few cuts, and traditionally made in Greece. Feta has a unique distinctive salty bite, a fresh acidity of taste, and a rich aroma. According to the Greek legislation (‘Code of Foods’), Feta is produced either from sheep milk or a mixture of sheep and goat milk, in the regions of Macedonia, Thrace, Epirus, Thessaly, Sterea Ellas,Peloponnese and Lesvos. So the original Φ (FETA) was only produced in the Greek mainland and Lesbos, this circumstance led to the Protected Geographical Indication. Because the biodiversity of the land coupled with the special breeds of sheep’s and goats used for milk gives FETA cheese a specific aroma and flavor. Authentic feta is quite distinct. It is made primarily from sheep’s milk or a mixture of sheep and goat milk (maximum 30% goat’s milk). It must be allowed to mature for at least two months in traditional wooden barrels or metal containers, covered in brine.