Feta is one of the oldest varieties of cheese, first produced in Greece from sheep’s milk. But today you’ll find feta-style cheeses made all around the world, from any combination of sheep’s, goat’s, or cow’s milk. The country of origin, the milk used, and how the cheese is produced impact the flavor and texture, which can range from briny to mild and extremely creamy to crumbly and dry. Whichever kind you go with, look for feta sold in a block submerged in brine, which is generally highest-quality.
Generally firm and salty, it’s great broiled or sliced and served on its own, with extra-virgin olive oil and freshly cracked black pepper.
It’s mild and creamy -- perfect for spreading over crostini or toast.
These varieties, which tend to be drier, work well in large chunks as part of a cheese plate.