Feta is a crumbly white cheese with a tangy, salty flavor that originated in Greece thousands of years ago. Unlike firm cheeses like cheddar that you can slice neatly, feta breaks into chunks and has a moist, almost creamy texture. It's traditionally made from sheep's milk or a mixture of sheep's and goat's milk, which gives it a distinctive taste that's sharper and more interesting than regular cow's milk cheese.

You'll often find feta crumbled over salads, especially Greek salad with tomatoes, cucumbers, and olives. It's also delicious in wraps, on pizza, or mixed into scrambled eggs. The cheese is usually stored in brine (salty water), which keeps it fresh and adds to its salty flavor.

For centuries, Greek shepherds made feta in the mountains, storing it in wooden barrels. Today it's popular worldwide, though Greece still produces some of the most authentic versions. If you try feta and find it too salty, rinsing it under water for a few seconds can tone down the saltiness while keeping the tangy flavor.