Feta. Traditionally feta's made in Greece out of goat and sheep milk. That being said, we are tasting cow milk feta. The way you make feta is that you pickle it. You take a fresh cheese and it is immersed in salt water for days or weeks or even months. So it's gonna be wet and have a saltier flavor. Here's what's good about this. Many cow milk fetas are very bland and very salty. This has some balance to it. It's got a strong brininess. It's not overwhelming, and it's also got a pretty good moisture to the texture. A lot of cow milk fetas are very dry and crumbly. They don't have the added fat that sheep milk has. So you wind up with this sort of mealier, drier, textured, very salty cheese, but it's cheaper. This manages to still have some creaminess and some moisture and it's not overwhelmingly salty. So on the whole, this is a pretty darn good cow's milk feta. Fancy imports. These are traditional cheeses with a strong regional identity.