Feta consists of 30 percent goat’s milk is mixed with sheep’s milk of animals grazing on pastures in the specific appellation of origin regions. Now-a-days, many stores sell goat and cow s milk feta as well. The firmness, texture and flavor differ from region to region, but in general, cheese from Macedonia and Thrace is mild, softer and creamier, less salty with fewer holes. Feta is an important ingredient of Greek salad. Feta is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.