Specifically, authentic feta cheese is made explicitly from sheep’s and goat’s milk. The vast majority of other white cheeses claiming to be feta-like are generally made from cow’s milk. That’s a significant difference as cow’s milk has a very mild taste and yields a cheese that is soft and less flavoursome. Feta’s very unique and tangy flavour is not just to ‘the recipe’ but it derived from other factors as well. For instance, each and every herb that the goats eat ‘seasons’ the milk in an uncommon way. That is one of the reasons why authentic feta can’t be produced outside of Greece. The bacterial cultures, temperature, humidity and time that the cheese has been cured for, likewise assist in creating that unique taste and texture.
Authentic Feta has more of a ‘bite’ than its imitations when it comes to taste; because of it’s unmatched taste: it is used almost as a condiment in Greek cuisine. That is of course not to say other cheeses are good; I’m simply saying, they just aren’t feta!