> There's nothing particularly special or distinctive or uniform about Greek feta. So you insist, but it's clear to me you do this without any substantial know

> There's nothing particularly special or distinctive or uniform about Greek feta. So you insist, but it's clear to me you do this without any substantial knowledge of feta, or the similar cheeses made around the area, other than what a quick googe could tell you. In truth, it takes rather more than a quick google to realise that what you say is wrong. The other cheeses that are similar to feta and made in the Balkans, Turkey, Romania, etc, are almost always made primarily with cow's milk, sometimes with added goat's milk. Why? Because cow's milk is cheaper. Why? Because cows produce a lot more milk than sheep. Individual cows produce double or triple the amount of milk of individual sheep and cows can be milked all year round whereas sheep are only milked between February and September. Even in Greece, non-PDO cheeses made in the style of feta (or other PDO cheeses like kasseri) are made with cow's milk, again because it's cheaper because it's more plentiful. More precisely, those non-PDO cow's milk cheeses made in Greece with cow's milk are made with cow's milk imported from nearby countries that have substantially larger dairy cow herds than Greece. Greeks make most of their cheeses with sheep and goat's milk (pretty much every single Greek PDO cheese is a sheep and goat's milk cheese, except for Metsovone, St. Michali, Kopanisti and Graviera Naxou and the latter two can also be made with sheep and goat's milk). This is actually a very stringent restriction and it gives an easy advantage on price and profitabilty to cheeses made with cow's milk, which is why the most common adulteration of Greek PDO cheeses is with cow's milk imported from Bulgaria, Turkey, etc. So basically what you say is completely wrong. Greeks are forced to make their cheeses according to the PDO regulations. Everyone else is free to make theirs any old way they want. That's why Greek feta is different than other cheeses in the region. It's the market forces. You keep making assumptions based on incomplete knowledge of the cheese market and then you state these assumptions with great certainty, even though they are completely wrong. Please don't do that, that's just spreading misinformation.