Sorry, but all I need to know is that I don't like it. Oh well.

Interesting article. I didn't know there was cow's milk feta or that there were so many different makers of it or that there were kinds that don't come in brine. I LOVE feta! But I grew up with it. Perhaps it's one of those flavors that has to be learned. Sheep's milk cheese is strong compared to cow's, but SO good!

I think the article was misnamed - there is a lot more to know about feta than what is there, and I did not see anything in it that I did not already know. I did find a link to more info after the end of the first article, which was barely an introduction, much less an "everything" article!

I usually buy Bulgarian sheep's milk feta, partly because it is so easy to find, and my biggest problem is deciding which brand to choose. I have to go a bit further to buy Greek feta, but I do not like it any better than the Bulgarian, and the Bulgarian is much cheaper, as the article says.

I generally always have feta on hand - I love to mix it in cucumber and tomato salads, especially when I have tomatoes in my back yard, as I do now. I only use Persian cucumbers in that salad.

Lars

Oh, watermelon, balsamic vinegar, fresh basil and feta is a divine summer salad!!!

I don't even know what kind of feta we buy, I just buy it.

And then there is french feta.... yum.

Interesting article. I, too, grew up with feta. My mom would get it at the local Mediterranean deli. That said, I've gotten tired of its overuse in restaurants and recipes. It's gotten to the point that I never, ever want to order anything that has feta in it -- Greek salad, Greek crepes, Greek pasta, on & on. Throw some feta and tomato and a couple of olives on something, and, all of a sudden, it's Greek.

I am able to get Greek feta made from sheep & goat's milk at my local grocery store, and that's what I usually buy. It's not as salty nor is it as strong as the typical American versions such as Athenos brand. It's more expensive but worth it to me.

I think the feta = Greek thing is the same as spinach = Florence or avocado = California (in California we never ever call things with avocado on them "California"). For that matter, some people call anything with tomato and oregano "pizza" flavor. :)

Pllog, I totally forgot about the avocado/California thing. That's another overused expression.

Not about feta, but I get perturbed about dishes labelled Greek that feature those ripe black olives (Lindsay brand). Hardly Greek! I'd rather do without the olives completely than use those in a Greek salad!

We didn't use to like feta (which DH disparagingly referred to as "underwater cheese") but now we love it. I especially like sheep's milk fetas but here we also have Danish feta, which is quite different, more like a salty light cream cheese. I'm guessing it's not really a feta, but a similarly made Danish cheese which has been lumped in with feta for want of a better local name for it.

Love thé name underwater cheese!!!

I found the article very interesting.
The only thing I knew about Feta was
I tried it once & didn't care for it.
Which is odd for me 'cause as a rule,
I like all cheeses.
However, it was a "grocery store" Feta,
the only kind available around here at the time.
Now I am looking forward to finding a better Feta,
one of the varieties mentioned in this article,
And hopefully liking it.

Thank you, jkom51, for sharing this article!

Rusty