Compounds: Fresh full milk cows, refined salt , food industries, the enzyme renin , the starter Thermopylae and Mezophil Weight: 200 gr Energy: 190.8 gr Protein: 12.2% Fat: 31.5% Salt: 3.3% Number of cartons / Sharing: 27 Other Details feta cheese curds and the country is the most important of Greece, Bulgaria and Hungary is the main producers and exporters of this cheese , but over the years ( 2000 - 1985 ), Germany, Denmark and Sweden with UF technologies and cheese milk cows based on the main exporters feta cheese . with this method of one side of the cheese dairies interest rate increase ( protein and fat ) , and on the other hand, the proteins in the water - soluble ( IV hanging proteins that have high nutritional value ) . the general name of cheese part of milk products with a change in the Casein components milk production and is built. Casein with part of the whey protein , fat , and other nutrients clot remains in milk cheese . the main goal of cheese milk storage nutrients in terms of incorruptible , maintaining good taste , and without reducing its nutritional value . In order to create good quality , it is essential to milk used in the cheese , has the highest quality Bacteriological and chemical .