Forget the postcard Greece of whitewashed villages and turquoise water. Feta Voras comes from the other Greece — the rugged, forested mountains of Florina in the country's far northwest, where sheep graze wild herbs and the terrain feels more Balkan than Aegean. Brothers Sokratis and Andreas are third-generation cheesemakers here, crafting PDO feta the way their family always has: nearly all sheep's milk (98%) from the local Florina breed, with just a touch of goat's milk from the few goats traditionally kept in every shepherd's flock.

That sheep's milk is the secret. It gives this feta a richness and creaminess most fetas can't touch — crumbly but never dry, briny but not aggressively salty. Crumble it over a salad, douse it in good olive oil and oregano, or melt a chunk into a simmering sauce for a savory kick.

Pairs beautifully with crisp, high-acid whites — Assyrtiko if you can find it, Sauvignon Blanc if you can't.

Weight: 7 oz.