Feta has 4 main ingredients and one process. Each of these may therefore be manipulated until I can come out with the best feta.
Feta is made either with Goat's or Sheep's milk, but ahs in recent years been made with cow's milk. I will start with Sheep or Goat (or a mix, mostly sheep's) before I become sacriligeous with my feta and use cow's milk.
Rennet is an enzyme found in mammalian stomachs, and has traditionally been taken out by a freshly slaughtered animal as fast as possible. Though modern methods are changing this. If rennet can come from the stomach of any mammal things can get very ridiculous very quickly. Baby Beluga rennet? It seems most animal rennet comes from calves, though this seems an odd practice for Cretian cheese. If they were using sheeps milk, it would stand to reason they would also use lamb Rennet. Finding this will undoubtedly be incredibly difficult, especially in New York City. Luckily, there are enough farmers from pennsylvania who come to the city to sell their wares at the greenmarkets. Without a doubt, one of them sells lamb to a slaughterhouse for their product. I also just learned Redco foods sells rennet in tabs and they are located in Windsor CT!
there is also a vegetable rennet, I will experiment with them all.
Yogurt: to be as authentic as can be it would seem I should make my own yogurt, but I shall abstain at first. I will probably eperiment with both plain dannon-style yogurt and more "traditional" fage greek style yogurt.
Salt seems pretty straightforward, except as with all things once you go deeper it becomes more complicated. it looks like from a quick wiki search there are over 30 types of edible salt:
So what the fuck now? I will try and make the first two batches as authentic as possible, with only 1 change between the two.
Sheep and/or Goats milk
fage greek yogurt