I made feta once. You warm up a pot of sheep's and/or goat's milk as if preparing to make yogurt, but then you throw in just a pinch of some powder. I don't know what that was, but I think the Greek word for it (ma-YAH) was the same as the word for the yeast you use to make bread, and you differentiated between them at the store by saying "maya for cheese" or "maya for bread."

That's pretty much it. After you add the maya, you let it sit for a little while and it thickens. Then you cut it into chunks and strain it in a cloth, and then put it into a little round basket, salt it, and leave it to drain and dry for a day. Then you either eat it or put it in brine to preserve it until you're ready to eat it.

And if you wanted hard cheese, you took one of those disks and left it outside for a few weeks to dry thoroughly and shrink down to a much flatter disk. Each house had a ventilated screened box mounted on a pole for that purpose.