Feta-style cheeses are produced throughout southeastern Europe, the Mediterranean, and the Middle East—in Greece, Bulgaria, Bosnia and Croatia, Romania, Turkey, Israel, and Egypt (where the milk may come from cows or buffalo). There are three different types of feta:
Feta made primarily from sheep’s milk.
Feta made from cows’ milk in the traditional manner, which retains the characteristic crumbly texture and salty taste.
Cheese described as feta, but that is manufactured using modern ultrafiltration methods, which produce a cheese with a somewhat different structure.