No problem with questions, always happy to help. But, I'm no guru, I'm not a great cheese maker as you can see by some of my records, and others on here are way more knowledgeable about cheese and cheese making than me.
It is a fascinating and very complicated subject that in some ways I think modern society has somewhat lost from all the cheese makers of the last 2000 years before us. And agree, in our high tech society it's very pleasing to make something artisanal, especially when it turns out well
Congrats on your 4 years posting in Turkey, my family and I were 3 years in Damascus during which we did a very nice driving holiday up through to Cappadocia Area in Turkey, moved to Houston in 2004. I don't remember parsley feta, did you use dry or fresh parsley and how much and would you use less or more next time?