Made by 3rd-generation cheesemakers on the Greek island of Lesbos, this is real-deal, ancient sheep's milk feta, made the same way in the same place for over 1,000 years. Shepherds in the village of Agra work collectively to graze their herds on sunny sea-sprayed hills and deliver milk to the dairy twice daily; after being formed into blocks, the cheese is bathed in brine from the nearby 400-year-old salt works. Softer than the crumbly, inferior feta we're used to in the US, this stuff is gentle & pillowy, a true taste of everyday Greek cuisine.