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Ouzo, made in Greece, is the most popular drink in Greece. It's a clear liquid, but when water or ice is added, it turns a milky-white color. This is also called the 'ouzo effect'. It is made from a base spirit of grapes being flavored with anise (the same distinct taste found in absinthe). Ouzo's history is surprisingly short: in 1856, Nicholas Katsaros and his family opened the first ouzo distillery, which still produces ouzo today! In 2006, recognizing the beverage's uniquely Greek heritage, the government ruled that ouzo can only be made in Greece, receiving an EU-approved Protected Designation of Origin.
Feta is a brined curd white cheese made in Greece from sheep's milk, or from a mixture of sheep and goat's milk. The name Feta, literally meaning "slice", originated in the 17th century, and probably refers to the practice of slicing up cheese to be placed into barrels (a tradition still practiced today). The name Feta prevailed in the 19th century, and since then has characterized a cheese that has been prepared for centuries using the same general technique. The term "feta" has been a protected designation of origin (PDO) since October 2002, which limits the name "feta" to brined cheese made exclusively of sheep's/goat's milk in Greece.
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