Cheese snobs don't do Feta, the brined sheep cheese that is the accompaniment to so many Greek dishes, but I do. I love the salty pungency of a good Feta, whether in a salad, on a sandwich or by itself.
Papa Cristo's (Pico and Normandie), LA's best spot for Greek food and groceries, carries three Fetas: Greek, French and Bulgarian, and I gave each a try on a recent trip.
Greek Feta is the classic; flavored perfectly, salty and sharp, it is exactly what you expect when you bite into a lamb and Feta sandwich and Papa's is a great one.
French Feta was my least favorite. The flavors are much milder than the others. The cheese was less salty and had less character. The French make great cheeses, but they should leave feta to the Greeks.
Bulgarian Feta blew me a way with its big, earthy, barnyardy flavors. Salt and brine, but also some real sheepy flavor. This is probably the only one of the three that could really stand on its own, just on a plate with some bread, as opposed to in a salad or on a sandwich. Good stuff from Bulgarians.
Now, if you are buying from Papa Cristo's, you need to be careful. The cheese lady who was at the counter when I went and ordered all three varieties made sure to tell me, in no uncertain terms, that Greek is simply the best and I really need not bother with the others. Since I was getting Greek, I got a pass, but if you are going just to get Bulgarian, you may want to come up with an excuse to get the Bulgarian..."Yes, Greek is definitely the best, but I've got some Bulgarian friends coming over," or "Greek is too good for what I'm going to do with this feta." If you're lucky, such an excuse may save you from the evil eye of the cheese lady.