Many countries claim Feta as "their' cheese, but it is hard to say who was truly the first to make it. Wherever Feta is made in the world, its basic characteristics don't change - salty, tangy and milky with a creamy yet crumbly texture. There are slight variances, however, in flavor and texture depending on what type of milk is used (cow, sheep or goat) and where the Feta is made.
- French Feta:
Usually made with excess sheeps' milk that is not used for making Roquefort. French Feta is typically mild and creamy. Some goats' milk Feta is also made in France and can be slightly drier and tangier.
- Bulgarian Feta: Made from sheeps' milk. Creamier texture, usually less salty. Sometimes it has a little bit of a grassy or "sheepy" flavor mixed in with a yeasty, tangy finish.
- Greek Feta: Made from at least 70% sheeps' milk, often with a little goats' milk blended in. Salty and tangy, usually rich and creamy, although versions with more goats' milk tend to be drier.
- Israeli Feta: Full-flavored, creamy, and usually not overly salty Feta made from sheeps' milk .
- American Feta: Can be made with sheep, goat or even cows' milk. Usually the predominant flavor is tangy and the texture is less creamy and more crumbly.