The national cheese of Greece, feta is one of many cheeses with Protected Designation of Origin, which means it may be produced only in Greece and only in certain specific regions: Macedonia, Thrace, Epirus, the Peloponnese, Mainland Greece, and Lesvos. Feta by law is produced from either 100% sheep’s milk or a combination of sheep’s and goat’s milk. It is aged either in barrels (fewer and fewer producers make barrel-aged feta) or in tins and in recent years there has been a considerable effort to produce organic feta. Feta graces the iconic Greek salad, but is an excellent cheese on its own. It pairs well with tomatoes, peppers, aubergines, and squashes, among other foods. It may range in flavor and texture from mild and creamy to sharp and hard, depending on production methods, regional distinctions, and season.