What kind of feta do you recommend? French? Bulgarian? Plain ol' Greek?

In my twenties when I lived abroad, Bulgarian feta was a regular part of my diet. It is tangier than Greek feta, yet milder.

Hi June! Any feta that comes in packed in brine should work well here.

America's Test Kitchen had feta cheese showdown and the main takeaway was that genuine Greek feta cheese (whole) was vastly superior in flavor to any of the US domestic stuff.

The worst products were crumbled feta which contained a lot of fillers; these were all domestic products and ATK strongly advised viewers to avoid these.

I would seek out the best imported Greek feta within my budget. I would rather make fewer fritters that taste great over a pile of them that don't.

But that's my general approach to cheese.

Definitely plain old Greek. I find other feta just...weird tasting.