Since Feta cheese is made in several countries it really deserves a category all to itself. The most widely found variety of Feta is from Greece but it is also produced throughout the Balkan countries, France and the United States. It is a young sheep milk cheese that is soaked in a brine solution which helps to stop the aging process.This way the cheese stays young and has a fresh flavor although it can be overly salty. If the cheese is too salty for your taste simply rinse off the brine water. Feta is a simple cheese that can be served with accompaniments like olives and a good hearty bread. It is also a great addition to salads. All of the varieties mentioned below are equally good so try them all and see which one you prefer. The brand names of Feta are not that important but try to find one that is imported.Greek Feta is the best known and most popular. It is a young sheep milk cheese that tends to be crumbly and quite salty. The flavor is mild and the texture may seem to be a bit dry.
Bulgarian Feta is also made from sheep milk that has been soaked in brine but it is usually less salty and has a creamier texture and flavor than its Greek cousin.
French Feta cheese (Valbreso) is produced in the southwest regions near the Mediterranean Sea. Here sheep are free to graze on the area's wild and rugged plateaus and their milk is also used in the production of the world famous Roquefort blue cheese. The French version is similar to its Bulgarian counterpart in its texture and creaminess but its flavor has just a slight tang and is a bit less salty.
Most American Feta is produced in Wisconsin and is made from cow's milk. It is also put into a brine solution but it is less flavorful than it's sheep milk cousins. If you can find an American version that is made from goat's milk try it and you will notice a much more flavorful cheese.
Feta can be served crumbled in salads, melted into omelets or eaten with sweet fruits like grapes or in season melons.
Wine Paring: Serve it with a good dry Rose’ or a white wine like Sauvignon Blanc.
