Feta Φέτα
Greece's benchmark brined white curd cheese, balancing savoury tang with rich, clean sheep milk creaminess.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep and up to 30% goat milk
- Where
- Macedonia, Thrace, Epirus, Thessaly, Central Greece, Peloponnese, North Aegean
- Season
- all-year
- Price
- €€
Taste and texture
Tangy, rich and salty with a clean sheep milk acidity. The texture ranges from crumbly to semi-firm and creamy on the palate.
semi-soft
saltysharpcreamyfruitybittersweetintense
How to buy
Choose blocks preserved in natural brine rather than vacuum-packed dry slabs to keep the curd moist.
Look for the red-and-yellow EU PDO logo and confirmation of sheep and goat milk on the label.
The rules in short
Produced in mainland Greece and Lesbos using local sheep milk, blended with up to thirty percent goat milk. Aged in brine for at least two months.
Serving ideas
- Drizzled with extra virgin olive oil and wild oregano
- Baked in parchment with sliced tomatoes and peppers
- Crumbled warm over roasted vegetables
Substitutes
French sheep feta, White brined cheese.
Read more: How Feta Is Made, and Where It Comes From.
Cooked in
Spinach and feta pieCheese pieMeat pieWild greens pieCourgette pieBougatsa with cheeseChicken pieSpinach ricePeas braised with dill and potatoVillage saladWhipped feta and pepper dipBaked feta with tomato and pepperCourgette frittersMussels saganakiPrawns saganakiExohiko, lamb in pastryHilopites with butter and fetaTrahanas soupFried breadStuffed tomatoes and peppers
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.