As Greece has a PDO (protected designation of origin) on feta from Greece can be called "feta" the rest should be called "white cheese": Greek Feta – traditional Greek feta is made with at least 70% sheep’s milk and 30 % with goat’s milk It is salty and tangy with a dry and crumbly texture. Danish White Cheese– Is made from cow’s milk with a mild and creamy texture. Bulgarian White Cheese – is made with sheep’s milk and yoghurt culture, which gives its characteristic tangy taste. Australian White Cheese – is made from cow’s milk. It is a balance between the saltiness of Greek feta and the creaminess of Danish feta. To be honest I find it a bit bland and tasteless. Pesian White Cheese  - A soft cheese that is full-flavoured, wonderfully creamy with a lush buttery finish and not overly salty. Predominately made from sheep's milk.