Feta

Feta PDO is Greek brined cheese made from sheep’s milk, with up to 30% goat’s milk permitted, from defined areas of Greece. It should be tangy, saline and milky rather than simply aggressively salty, with a texture that can range from creamy to satisfyingly crumbly. I use it constantly because acidity and salt make food taste brighter, but good Feta is absolutely worth eating in its own right.