Feta cheese is a Greek style cheese made from sheep’s milk or partly with goat milk. Sadly a lot Feta cheeses are made with cow’s milk which simply doesn’t compare. So always ask for sheep milk Feta. This recipe uses fresh grapevine leaves which are first blanched in boiling water and then the cheese is enhanced with aromatic ingredients and baked in oven. The leaves retain the flavours inside and become slightly crispy, giving you a pleasing texture. If you don’t have the leaves, then wrap it in foil, obviously you eat the leaves but you can’t eat the foil. Serve it as a cheese platter or as an appetiser with toasted bread or water crackers, some black olives and a good full bodied red wine!