Where does the best feta cheese come from?

Sheep milk produces the sharpest flavors; goat milk mellows it. Aging adds complexity. When shopping for feta, it’s important to check the label for the type of milk(s) used and for sodium content.

Does feta have to be made in Greece?

Greece has long proclaimed that to merit the exclusive name “feta”, the cheese must be made in the country from unpasteurised sheep’s milk, or a mixture of sheep’s milk with goat’s milk, and then curdled with rennet. …

What is the best feta cheese?

Good cheese shops and some grocery stores will offer a few types of feta, differentiated by origin, milk type, and packaging technique. Sheep’s milk fetas (the classic option) tend to be sharpest, while goat’s and cow’s milk versions are milder.

Is feta Bulgarian or Greek?

Feta
Country of origin	Greece
Region	Mainland Greece and Lesbos Prefecture
Source of milk	Sheep (≥70\%) and goat per PDO; similar cheeses may contain cow or buffalo milk
Pasteurized	Sometimes

Is feta expensive?

Feta cheese, which is usually more readily available than goat cheese, is usually less expensive. However, goat cheese has become more available recently, which has caused it to drop in price. While they are similarly priced, goat cheese is still usually slightly more expensive than feta cheese.

Is feta and Greek cheese the same?

Traditionally Feta is a mixture of goat and sheep’s milk with a soft, creamy and salty flavour. Feta became a Protected Denomination of Origin food a few years ago, that is why you can find ‘Greek Style Cheese’ for sale. It is not Greek, but similar.

How is feta cheese different from other cheese?

Feta is a brined, white cheese with a soft and creamy texture. Compared to other cheeses, it’s low in calories and fat. It also contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health. Additionally, feta contains beneficial bacteria and fatty acids.

Is there a difference between feta and Greek feta?

French Feta is milder in flavor than Greek and Bulgarian Fetas, less salty, and creamier in texture. Look for it under the Valbreso label. Israeli Feta: Typically made from sheep’s milk and brined for about a month, this cheese has a much mellower flavor than Greek feta, and is less salty.