Want to dive deeper into home cheesemaking? Check out our Cheesemaking 101 post and our virtual cheesemaking classes for more!Feta cheese is traditionally made with sheep and goat milk.It is still much easier to find high quality, local cow's milk at your supermarket than goat or sheep milk. This is because the yield of goat and sheep milk is much lower than cow milk, so the price per gallon is much higher and less lucrative sold as liquid milk. Most goat and sheep dairy farmers transform their milk into value-added products such as yogurt and cheese, in order to make a better profit.So how do you make rich, whole cow's milk into a feta with a firm and creamy body? It all begins with a starter.The Starter Cultures for FetaFresh buttermilk is complete with the cultures required to give your feta a tangy flavor and lactic body. At the store, double check that your buttermilk is complete with live, active cultures. For the extra curious, below are the cultures that should be included.CULTURE INCLUDES: lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.Recommended wine pairings for feta: LemonySauvignon Blanc or Chardonnay