He's completely right. A favorite dish is saganaki, where a wedge of cheese is fried in a fry pan (in the US, they often do a flash-fry tableside with a big "OPA!", which they very nearly never do in Greece), served hot, with a spritz from a fresh lemon wedge. Delicious. When I make it, that cheese is usually Kefalotiri or Kasseri.
Oh-- and once you've had real, Greek feta cheese, you'll never again buy (as it was described to me by an ex-pat who runs a gourmet Greek and Turkish foods shop) "that cheap Bulgarian crap."
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Oh-- and once you've had real, Greek feta cheese, you'll never again buy (as it was described to me by an ex-pat who runs a gourmet Greek and Turkish foods shop) "that cheap Bulgarian crap."