Once you've tasted fresh, handmade feta, the plastic-wrapped supermarket version just doesn't compare. Here's what makes homemade feta so special — and why it's worth making yourself.

Not all milk is created equal. After 20+ years of cheesemaking, I can tell you that unhomogenised milk produces better texture, richer flavour, and higher yields. Here's why it matters and what to look for at the shops.