When most people think of cheeses from Greece, Turkey, the Balkans and surrounding areas, Feta is the first that comes to mind. However, the region boasts a number of other exceptional cheeses. Most of them are produced from the healthy, low-fat milk of roaming sheep and goats. The greens and wild grasses on which they feed leave their mark on the flavor and texture of these cheeses. Although most traditional varieties are made from sheep or goat milk, there are many wonderful choices made from cow milk as well. Cheeses are categorized as hard, semi-hard, soft, brined and whey. Some are only produced in their respective local areas while others may be produced throughout the region.