Why does feta cheese taste salty?

In general, salt is used in the cheese making process to help inhibit bacteria from forming and to build a good rind. Salt is a natural preservative and helps the cheese lose moisture and during the draining (curd and leftover water) process. read more

Just speculation: Since feta is a brined cheese (and can have up to 56% moisture content), and is already inherent salty, when melted and in direct heat, a lot of the water content evaporates, essentially concentrating the taste. read more

Not every cheese is salty. (Neufchâtel*, gjetost, tvorog and other"farmer" cheeses, etc.) *Learn something new everyday. I just checked the spelling of this (thank you Quora User) and discovered that the French version is indeed salty, it's only American Neufchâtel that resembles an extra creamy cream cheese). read more

Technically because feta cheese is stored in brine, and people usually age this kind of cheese in 8–10% salt brine, so it gets salty. There’re many other cheeses that uses high amounts of salt to preserve them, some mexican cheeses like Adobera or Cotija are very salty to avoid spoilage, and also to preserve and age them at room temperatures. read more

Feta cheese features a salty, sharp and tangy taste with a rich aroma. Feta cheese is made from sheep's milk, and other ingredients may include some goat's milk, rennet and salt. Feta cheese should not be made with cow's milk. read more