Feta by John Spottiswood.

This salty, crumbly cheese is common in Greek cuisine. It's often stored in brine; if so, you might want to rinse it before using to remove some of the saltiness. Use within a few days after purchasing. For best flavor, serve at room temperature.

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Brinza (similar but hard to find) OR Haloumi OR cotija OR ricotta salata (better than feta) OR aged chevre

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