French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).
French feta differs from Greek in its texture, flavor, and sometimes milk. Bon Appétit reports that this type of feta has a milder flavor; it can be made with sheep's and goat's milk (though it's not to be confused with goat cheese) but is also made with cow's milk, which could explain the different flavor profiles.
Australian feta is usually made from cow's milk. The texture and flavour can vary, but it's generally a happy medium between the saltiness of Greek feta and the creaminess of Danish feta.
Traditionally, feta was made with sheep's and/or goat's milk using a slow filtration process, but feta produced outside of Greece is often produced from cow's milk using the ultrafiltration process.
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.
This Australian feta is made from cow's milk (Friesians) and is classed as a soft cheese. Australian Fetta is a brined, matured cheese that is white in colour with an open texture. Some would consider it to be a happy medium between the creaminess of the Danish Feta and the saltiness of the Greek Feta.
Today, feta cheese goes under many names. For instance, it can be called salad cheese, Greek-style cheese or feta-style cheese. These designations refer to a brined curd white cheese made from sheep milk or a mixture of sheep and goat milk.
Greek Feta
This is the stuff that you see most frequently. Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens.
Opened leftover feta, left as is, will last 5-7 days in the refrigerator in both forms. However, if you store opened feta blocks in their brine, or add feta crumbles to a brine, they should stay good for about a month. You can also preserve leftover feta blocks in olive oil for about 2 weeks.
Goat cheese, or chèvre, is a popular alternative to feta because of its tangy, slightly salty taste. It's milder than feta, so it can be used in dishes that require a light touch instead of saltiness. In addition, goat cheese is rich in calcium and protein, making it a healthier alternative to feta.
Halloumi cheese is another Greek cheese that can be used in place of feta. Halloumi is a little different, though. It is a little bit harder and has a salty flavor. Like feta, though, halloumi can be pan fried or even grilled and will keep its shape.
Because this type of feta can be sharp, it's best to let Greek feta take center stage. Henderson shares her favorite way to cook with the O.G.: “Greek Feta, so savory and salty, is great for cooking, too. I mean, spanakopita! But I also love it crumbled on a burger or tossed in a salad.”
While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.
While the texture of feta is more dry and crumbly than halloumi, they are both salty and cheesey. Feta won't squeak or melt in the same way but it's the closest option.
Today, under PDO protection, Greek feta must be made from sheep's milk (with allowances for up to 30% goat's milk), and it must be made in Greece. Murray's Feta is made with 100% sheep's milk. Greek law bans Greek feta from being made of cow's milk.
Many people associate feta with Greece, and rightly so--feta has been made in Greece for thousands of years.
Brined cheeses are traditional in at least 15 Balkan and Eastern Mediterranean countries, and in Greece about half the cheese eaten is Feta — roughly 60,000 tonnes.
Traditionally, feta cheese is made with 100% sheep's milk or with up to 30% of goat's milk mixed in. The cheesemaker adds rennet to coagulate the milk, producing a curd that is separated from the whey and pressed into molds to drain off excess moisture.
EPIROS Feta PDO Reduced Salt is produced by 100% Greek sheeps & goats milk. Contains 40% less salt compared to the EPIROS Original Feta recipe, without compromising its award winning rich and authentic taste. EPIROS Feta PDO Reduced Salt is a delicious choice for everyone who wants to reduce their daily salt intake!
The best bet is to buy a block of feta cheese that's in brine. A block will most definitely be fresher than the crumbles. But skip the blocks that are simply wrapped in plastic and instead, always pick the blocks that are sitting in a tub of brine.