Feta

This brined cheese, under both the same and different names, is made in several countries in the Mediterranean and along the Black Sea. A European Union ruling has limited the use of the term feta to the Greek cheese, forcing other union members to relabel their products. Salty and savory, with a firm, crumbly texture, Greek feta is made from sheep’s (at least 70 percent) and goat’s milk. Bulgaria (sheep’s and/or goat’s milk), Denmark (cow’s milk), and France (usually sheep’s milk) are also important sources of the cheese.