This classic Greek cheese is traditionally made of sheep’s or goat’s milk, though today large commercial producers often make it with cow’s milk. Because it’s cured and stored in its own salty whey brine (see both listings ), feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry. Feta makes a zesty addition to salads and many cooked dishes. See also cheese.