I'm not that familiar with Feta cheese. On a shopping trip, a local market was selling four types of fresh Feta ... Regular French, French goat, Bulgarian and Greek.
Is there a significant difference in flavor? Would you use different types for different dishes?
I'll probably see if I can get a little sampler container of all four the next time, but I was wondering if there are any Feta fans that could clue me in on the differences.