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Published online by Cambridge University Press: 11 June 2019
The link between a product, and a territory and its people, has always been a very important part of national identity. Even in the literature of ancient times, we find references to traditional methods of producing and consuming local specialties. One of the oldest examples can be found in Homer’s Odyssey, which defines and describes the production of a “white cheese,” which was to become famous worldwide under the name “Feta.”1 According to the myth, it was Cyclops Polyphemus who first prepared that cheese. Transporting the milk that he collected from his sheep in skin bags made of animal stomachs, one day he realized to his great surprise that the milk had curdled and had taken a solid, tasty, and conservable form.2
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