For many Americans, feta is their first foray into unfamiliar international cheese territory, beyond the cheddars, mozzarellas and American cheeses of their youth. Whether whole or crumbled, plastic wrapped or in a tub, feta cheese is a tart, salty and super tasty fresh cheese. On the Balkan Peninsula, where feta was born, and in Greece in particular, feta is made from either sheep or goat milk, because the hilly terrain there is where those animals thrive. In Wisconsin, we use cow’s milk for our feta, so it’s a touch less assertive, tart or gamy and a bit lighter. It’s also a whole heck of a lot fresher, since it doesn’t have to cross the Atlantic from Greece.