Feta

Greek cheese · sheep milk · brined · tangy

Made from sheep. Feta comes from the milk of sheep, or sometimes a mix of sheep and goat milk. This gives it a special tangy flavor that other cheeses don't have.

Stored in salty water. Unlike most cheeses, feta floats in salty brine (super salty water) to keep it fresh. This salty bath also gives feta its famous tangy, salty taste.

Crumbly and soft. Feta is soft with a slightly grainy, crumbly texture that breaks apart easily with a fork. It has no skin and almost no holes inside.

Greek kitchen hero. Greeks use feta in salads, pastries called spanakopita and tyropita, and with olive oil and oregano. You can also cook it in sandwiches, omelettes, and tons of other dishes.

White cheese blocks. Feta is formed into big white blocks before it gets brined. Its flavor can range from mild and creamy to sharp and tangy depending on how long it ages.