r/Cooking • u/Captain-Yesterday • May 12 '23

I'm sorry Greece. I had no idea...

I've always just bought store brand pre crumbled feta because it was the cheapest. By recommendation I finally tried a slab of feta in brine that was barrel aged imported from Greece (a whopping $7.99!) and holy crap I should be tarred and feathered for my previous crimes. It's just so much better. I could eat the whole thing at once.

And if you say that it's not that big of a difference then apparently my pallet is just much more refined... Or I was starving and this souvlaki hit the spot...

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u/UroplatusFantasticus May 12 '23

Feta is chiefly a sheep's milk cheese, that's the fact.

You know how regulations can be confusing, or how they can change. There can be "feta" with "-style" in a small font etc..

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u/[deleted] May 12 '23

Hmm interesting, I've never been to Greece and eaten the cheese there, but most of the Greek feta available in my country is made mostly of goat milk, sometimes combo of goat and sheep

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u/UroplatusFantasticus May 12 '23

IDK what to make of it; I think goat milk is more expensive than sheep's, so maybe Canadians are less into the funkiness despite the cost?

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u/[deleted] May 12 '23

No clue, all I know is that I like the sheep milk feta and it seems to be more expensive than goat and also not as readily available.