Feta production originated in the dry, hot Mediterranean climates where salt is used to preserve cheese & also throughout the rugged, practically infertile areas of the Balkans. Traditionally made from all sheep’s milk or a blend of sheep with goat’s milk, today feta is made from cow, goat, sheep or a blend. There are numerous varieties available including French, American, Greek, Bulgarian, Italian, Israeli as well as Romanian, Hungary & more. They are all a brined, fresh cheese differing from mild to strong with varying levels of salt & creaminess. The Cheese Shop carries a very balanced & well-flavored American cow’s milk feta, cut to order, that crumbles nicely & adds a perfect salty tang to any dish.