the best known of Greek cheeses, is now also made in other countries and continents (e.g. Denmark, America, Australia). The home region of feta includes Bulgaria as well as Greece, and some people think that Bulgarian ewe's milk feta is the best of all.
Feta is traditionally made from sheep's milk or sheep's and goat's milk mixed, but cow's milk is now often used. It is made in large blocks which are salted, sliced, and salted again, and packed into containers in which the cheese matures for about a month in the salty whey. The taste is sharp and, of course, salty. Teleme, made in several Balkan countries, is very similar.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
