AFP

But yesterday the court in Luxembourg made a final ruling giving Greek feta Protected Designation of Origin.

3 Add the figs, feta, bread and tarragon, drizzle generously with olive oil and season with salt and pepper.

Take eight to 10 large tomatoes, 11/2 cup feta cheese, few basil leaves, a teaspoon salt, a teaspoon pepper, and Italian dressing.

Serves 4 Ingredients Fritter mix 200g Great Scot red lentils 400ml water 1 clove garlic, finely chopped Zest of half a lemon 3spring onions, finely sliced 1/2 tspground cumin ground cumin 1/2 tspground coriander 1/4 tsp salt Good grind of black pepper 1 egg 50ml Scottish rapeseed oil 50g flour, 50gcornflour cornflour mixed Pomegranate salad 1 pomegranate 70gfeta feta 30g flaked almonds, flaked almonds, toasted 20 mint leaves, torn 1/2red onion, finely diced 1/2red onion, finely diced 1/21/21/2red chilli, seeds removed, 1/2red chilli, seeds removed, finely diced Salt and pepper 20ml rapeseed oil Juice of 1/2 lemon

Wash the feta cheese to remove the brine and cut into 1 cm cubes the same sort of size as the watermelon.

Top with watercress, sliced red onion and cherry tomatoes, then sprinkle the feta cheese over the top.

Serve scattered with the feta, lemon zest and thyme sprigs, and drizzled with a little olive oil.

Mix the feta, breadcrumbs, bacon, oregano and garlic, and divide into 4 patties.

A European judge said that only cheese made in certain areas of Greece should be allowed to use the name 'feta'.

Contrary to popular belief, Greek cuisine is not all about kebabs, feta cheese and moussaka.

Feta, one of the most popular Greek cheeses, is a cows' milk soft cheese, with a creamy, salty taste.

When it comes to cheese, it doesn't get much simpler than Feta, the wonderful and versatile white, crumbly cheese that most Americans know as a component of a traditional Greek salad.