Photo by Frente/Wikimedia
Few people in the U.S. realize just how great great feta can be--I really do think it's one of the world's top ten or 20 cheeses. That said, the reality is that feta is all too often politely, but firmly, pushed off to the side as sort of a low-class pretender to the upper classes of the cheese world.
It's just this quiet, unspoken bias, a prejudice, some sort of "cheese profiling" that keeps feta out of the realm of classics like Roquefort, English farmhouse cheddar, Parmigiano Reggiano, and Stilton. It's not French, it's not fancy, there's no famous wine pairing for it, it comes in brine instead of surrounded by the romance of a carefully washed natural rind, and you really don't ever see it sold with the elegant labels like the ones that adorn old-style Camembert.
Worse still, the feta field has been cluttered up by substandard copies that come from almost every cheese making country you can imagine. Far more shops have sold feta from France, Denmark, Bulgaria, or North America than they have the Greek original. This issue has gotten a bit of a boost in the last few years. After being copied--usually not very well--all over the world for decades, the name "Feta" is now protected. According to EU law, it must come mostly from sheep's milk and only from Greece.