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.
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.
Feta has been registered as a Protected Designation of Origin (PDO) product, and so according to European Union law, the only true feta is that which is made in Greece.
The milk in PDO Feta comes from sheep and goat breeds that graze freely in specific geographical areas in Greece, which have rich biodiversity, thousands of wild herbs and plants, rocky soils and dry weather conditions.
Feta's Characteristics
In general, feta cheeses are fresh, white cheeses that have a salty and tangy profile, complemented by a crumbly and somewhat creamy texture.
Bulgarian Feta's texture is firmer and springier than that of Greek, and it doesn't crumble as easily. Israeli Feta is most often made from sheep milk, and it's the most mellow out of all Feta varieties, with only mild tanginess and low salt content.
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.
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.
There are over 6000 different species of plants growing in the country, of which 15% are unique, a far higher proportion than many geographically larger nations. This biodiversity, when combined with traditional production methods, is a key reason for why true feta can only be made in Greece.
Unopened
In their original packaging, feta blocks should stay good for two weeks to a month past the date on the label. Unopened feta cheese crumbles are not packed in brine, so they do not last as long. But, they should last up to a week after the labeled date.
Buy blocks in brine, if you can.
Of the three, your best bet is the block of feta sold in a brine. This liquid protects the cheese from exposure to air, which will cause it to dry out and could make it taste sour. The brine keeps it protected.
Bulgarian Feta
This is the saltiest type of feta, with a firm yet creamy texture. We're all about slicing it up and dressing it with good olive oil, salt, and pepper.
Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine.
Brands vary, but feta is usually the winner. Haloumi tends to have more calories and a higher fat content. Plus, it usually has more salt.
Cheese variants such as Feta, low-fat cottage cheese, cheddar, swiss, and parmesan are excellent choices for weight loss, especially regarding reducing belly fat. Not only are these cheeses full of beneficial nutrients, but they also come in low-calorie servings.
Premium authentic Greek feta cheese made from pasteurized sheep's and goat's milk Protected Designation of Origin (P.D.O.)
To store feta using a minimal amount of oil: Put the cheese in the corner of a small zipper-lock bag and pour in just enough oil to come up the sides. Place the bag in a cup and press down on the cheese to force the excess oil over the top. Stored this way, feta keeps for up to four weeks.
Feta has a tangy, rich and slightly salty flavor. The more aged it is is the more “peppery” and hard it is. Feta made mostly with sheep's milk will have a more rich buttery flavor, while goat cheese makes the cheese harder and milder in flavor.
What you'd get would be nablusi, a semi-hard, brined Palestinian cheese made of sheeps' or goats' milk.
So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold, so it doesn't contaminate other parts of the cheese.
Halloumi and Feta, are commonly made from a mixture of sheep's and goat's milk, but there are variations in production as in many milk-based products. Feta can be made either with only sheep's milk or only goat's milk and sometimes halloumi includes cow's milk in the mixture.