Feta (not too salty)

• Milk source: Goat, sheep or a blend of the two
• Cheese characteristics: Despite its crumbly nature, feta has a creamy texture in the mouth. It's moderately salty and surprisingly buttery with tangy overtones.
• Wine and cheese together: The salt in the cheese and the fruit and minerality in the wine create a yin-yang in the mouth, with each component keeping the other perfectly balanced.
• Accompaniment: Sliced English cucumber.