According to European Union law, I can't technically call what I made feta cheese. But you know what? It's feta cheese. So I'm calling it feta cheese. (Go ahead, bring it on EU.)
Feta is one of my favorite cheeses. I like the strong flavor and I love the texture of it a lot. It's like a blue cheese without the blue. More importantly, I like how flexible it is. It's good in salads, with eggs, on burgers ... the list goes on. However, for this post and for the cheese that we made, I wanted it to stand out on its own.
