> Beside the physical location, what 'technical differences' are there between feta made in Greece versus Australia? It's telling that you ask, because it mean

> Beside the physical location, what 'technical differences' are there between feta made in Greece versus Australia? It's telling that you ask, because it means you don't know, but Greek feta is made with sheep's milk, optionally with up to 30% goat's milk, while cheese called "feta" made outside of Greece is almost always made with cow's milk. Greek feta has a characteristic piquant taste imparted to it by sheep and goat milk lipases, while cow's milk "feta" cheeses made outside Greece, do not. Cheese made with sheep's milk has very different orgranoleptic characteristics than cheese made with cow's milk. Sheep's milk has almost double the fat and proteins than cow's milk so it's a much richer cheese. Sheep's milk also lacks the carotene in cow's milk so sheep's milk is actually white, while cow's milk is more of a yellow tinge (depending on breed and feed). Cow's milk used to make feta-like cheeses must often be treated by whitening agents or the cheese will not be the white colour expected of feta. Sheep's milk (and goat's milk) needs no such treatment. I think the reason you ask the question is that you're used to eating cow's milk cheese sold as "feta" and thinking of it as "feta", when it's really nothing like feta. This is what you get when you let anyone call anything by any name. The meaning of words gets muddled and you end up thinking "eh, it's all the same thing anyway". Eventually, you lose the ability to distinguish different products by taste or smell because the character of the product gets diluted down so much that it's really a big same-y tasteless, odourless, boring thing. And then of course you wonder "why not just call it all the same"?