Yeah, I was wondering if that’s what you meant.
I recommend French feta. It is tres bien! I don’t buy any other feta. Sooooo good.
Belgium? I suppose it was made with cow’s milk, too, which doubly violates EU rules. Your assignment is to find some proper, and legal, Greek feta made from sheep’s milk. Then some Bulgarian or Albanian feta made from goat’s milk. You’ll find goat cheese a more-piquant delight. While you are there, get some good olives.
I had no idea there were as many variants as there are.
The first block I bought was Macedonian feta, presumably goats milk, and the second block I’m on now is a store brand (President’s Choice) and made with cows milk.
Boo. What a disappointment.
Back to Macedonia after this, or perhaps Greece.
Feta fans! (Of which I am one, but if I could answer my own question, I wouldn’t be putting it here.) Enlighten me on the difference between feta and ‘goat cheese.’ Obviously one is made from goat’s milk. From there, what, if any, other differences are there? I’ve met them both on many a menu, and have enjoyed both, but if you gave me a serving of white, crumbly, salty cheese, I don’t think I’d be able to tell you what I was having. Should I do the Pepsi challenge with them?
Bulgarians will categorically deny they make a cheese known as “feta”.
Nevertheless, their national salad is made of chopped cucumbers, tomatoes, and white onion, dressed with a little vinegar and with the local not-feta shredded (not crumbled) over it. Nom Nom.
“goat cheese” usually refers to species of Chèvre, which is soft and spreadable, and has a “tart” flavor very different from feta. I don’t care for it personally.
Without looking it up first to confirm, I believe that feta can be, but is not necessarily made from goat’s milk. Nor is all goat’s milk cheese feta.
Now I’m going to hit “Submit Reply” and then check to see whether I know what I’m talking about.
I’m sure it was Bulgarian, not Belgian. There were a lot of different kinds, I’d had no idea!