feta

Danish or American feta, for example, is nothing like actual feta.

Now, the French might not get feta but they get Champagne protected, and generally everybody region benefits somehow.

What if someone followed the traditional methods and ingredients of real feta, made the best feta cheese you ever tasted in your life, BUT it was not made in Greece.

Greek yoghurt is a method of making yoghurt (and the resulting product), like Feta cheese, for example.

Else any company worldwide could hire some Greeks or some French, and say it makes Feta or Champagne, etc).

Champagne made in France and Feta made in Greece has specific ingredients, requirements etc, defined by law.

So, if the french feta is OK, it still has a chance to catch on, just under a different name.

So you know your feta is X% milk etc, fermented for Y time, etc, and not some random cheap knockout.

Cold meat, feta-cream, olives, cous cous-dishes and other things that fits cold the day after.

Especially when the bowls of feta-esque cheese and sliced tomatoes are already sort-of daunting.

Throw in the beans, chopped walnuts, and a little bit of feta cheese.

See my post above on the feta rule being historical and linguistic vandalism.

Most of the feta cheese you buy as "feta" that tries to be and still isn't real feta is actually cow milk cheese.

At least Denmark cannot name it "Feta", whereas US companies can, thus misleading the consumer.

Feta is a specific product, whereas the analogous to your hamburger example would be if a region has a monopoly on "cheese".

I do think the current situation around feta is better than the previous confusing one, where lots of products which were clearly not feta were allowed to be labeled as "feta".

Feta is the word for slice, but is also a specific name for a specific cheese -- not to be confused.