One of Greece’s major culinary ambassadors is its feta. It plays an essential role in Greek cuisine. Greek feta is usually aged for 90 days, packed in brine and available in mild as well as peppery varieties. It is traditionally made from sheep milk. Although goat milk is often blended in, no cow milk is allowed in authentic Greek feta. The flavor can vary in saltiness with nice degrees of tang and sharpness. The texture is perfect for crumbling onto salads, stews and soups.