It is quite telling that, in the late 60s, while Greece was still recovering from WW2 and a civil war, the two local dairy units processed no less than 8 tonnes of milk every day.
Mediterranean cuisine may be known for the abundance of fruit and vegetables, as well as the extensive use of virgin olive oil, but it would be significantly poorer if it were not for the exceptional cheeses and dairy products produced all over the Mediterranean coastline. Greece is no exception: more than twenty Greek cheeses have been awarded PDO (Protected Designation of Origin) status under European law; feta, with its crumbly though buttery texture and milky aftertaste, is steadily growing in popularity all over the world.