Feta is synonymous with Greece to many people, but in fact there are many regions of the world that make and import this salty, tangy cheese. While any work well in cooking, it's fun to try various types to taste their differences. One delicatessen in my Minneapolis neighborhood sells two types from Greece plus versions from six other countries, including the U.S. Each one has subtle but distinctive variations to the cheese's characteristic taste.

An Egyptian feta is creamy, mild and the least crumbly. One from France has a pleasant dairy finish, and a Bulgarian entry is quite tart. The two Greek cheeses vary in saltiness and tang, and a Romanian one has light earthy notes. A Danish version is soaked in herb-secneted olive oil. Of all the varieties, the domestic feta, made from cow's milk, is the least appealing because it's both rubbery and bland.

You'll find plenty of uses for feta. Crumble it for use in salads or casseroles, or in pita bread sandwiches. Or serve a chunk of it as a simple appetizer, topped with honey or drizzled with olive oil and sprinkled wtih oregano. Ultimately, the feta you choose is a matter of personal preference and availability. Any variety can be used in any recipe. Once you've found your favorite, store it in brine or milk in the refrigerator to keep it moist and prolong freshness.

To get started, try feta in:

Spicy Oven-Roasted Feta Cheese Squares
Mediterranean Asparagus with Balsamic
Penne Pasta with Shrimp, Tomatoes and Feta