Feta

Feta is a Greek brined white cheese traditionally made from sheep’s milk or a mixture of sheep’s milk and up to 30% goat’s milk.

Feta is a Greek brined white cheese traditionally made from sheep’s milk or a mixture of sheep’s milk and up to 30% goat’s milk. It is known for its crumbly texture, salty taste, and use in dishes such as Greek salad and spanakopita. In the European Union, feta is protected as a traditional product linked to specific regions of Greece.

Characteristics

Feta is a white brined cheese that is soft or semisoft, with a crumbly texture and a sharp, salty flavour. It is typically matured in brine, which helps preserve it and contributes to its taste.

Production and regulation

Traditional feta is produced from sheep’s milk, or a mixture of sheep’s milk and goat’s milk, in specific areas of Greece. In the European Union, PDO rules protect the name and require production in designated regions using defined methods.

History and origin

Feta has long been associated with Greek food culture and is often described as an ancient cheese. Sources connect its history to early Greek cheesemaking traditions and references in Homer’s Odyssey.

Culinary use

Feta is widely used in Greek and Mediterranean dishes because its salty flavour complements vegetables, herbs, pastry, olives, and acidic ingredients. It is especially known from Greek salad and spanakopita.