Feta, cheese or dairy food from Greece: what it is and how it is eaten

Feta is a soft, crumbly white cheese from Greece, traditionally made with sheep's milk or a mix of sheep and goat milk. It is matured in salty brine for at least three months, giving it a distinctively sharp and savory taste. Feta appears in salads, pastries, and is often served with olive oil or herbs.

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Made mainly from sheep's milk, sometimes with goat's milk
Aged in salty brine for at least three months
Protected designation of origin in the EU since 2002
Crumbly, white, and sold in large blocks
Key ingredient in Greek salads and pastries

What is Feta?

Feta is a white cheese with a crumbly, slightly grainy feel and no rind. It is shaped into large blocks and stored in salty water, which helps preserve it and develop its flavor. The cheese is made mainly from sheep's milk, sometimes blended with up to 30% goat's milk. Its taste is savory and can be quite bold, with a noticeable saltiness and a tangy edge. Feta is soft enough to break apart easily, and high-quality examples feel creamy on the tongue, with aromas that recall sheep's milk and yoghurt.

Where does Feta come from?

Feta has its roots in Greece, where cheeses from sheep and goat milk have been made since ancient times. The practice of preserving cheese in brine is centuries old, with written records from the 2nd century BC. The name 'feta' became common in the 19th century, inspired by the way the cheese is sliced for storage. Only cheese produced in certain Greek regions using traditional methods and local milk can legally be called feta in the European Union, thanks to its protected designation status since 2002.

How is Feta made?

To make feta, whole sheep's milk or a blend with goat's milk is curdled using rennet. The curds are cut, drained, and pressed into molds or cloths to remove whey. After firming up, the cheese is salted and left to absorb the salt. The blocks are then placed in brine, where they mature for at least three months, either in wooden barrels or metal containers. This process gives feta its characteristic texture and flavor. The cheese is sold in blocks or pre-packaged with some of its brine.

How and when is Feta eaten?

Feta is a staple in Greek cuisine and is eaten in many ways. It is a key ingredient in Greek salad and is also used in pastries made with filo dough. People often serve it with olive oil, olives, and herbs like oregano. Feta can be grilled, added to sandwiches, or mixed into omelettes. It is enjoyed both raw and cooked, and is part of daily meals rather than reserved for special occasions.

Kinds of Feta

Within Greece, feta varies from firmer, tangier types to softer, almost spreadable versions often used in pies. Outside Greece, similar brined white cheeses are made in the Balkans, Cyprus, and other parts of the Eastern Mediterranean, sometimes from cow's milk. However, only cheese made in specific Greek regions with traditional methods can be sold as 'feta' in the EU. Elsewhere, the name is used more broadly for similar cheeses.

What Feta means

Feta is deeply woven into Greek food culture and is a symbol of national identity. Its name is protected by European law, meaning only certain Greek cheeses can use it. This status has led to disputes with producers in other countries. In Greece, feta is a daily food, supporting the livelihoods of shepherds and dairy producers, and features in many classic dishes.

Questions people ask about Feta

What is feta made from?

Feta is made from sheep's milk or a mixture of sheep and up to 30% goat's milk, with rennet used to curdle the milk. The cheese is then salted and aged in brine.

Where does feta come from?

Feta originates in Greece, especially in mainland regions and the island of Lesbos. Only cheese made in these areas using traditional methods can be called feta in the European Union.

How is feta different from other white cheeses?

Feta is aged in brine, giving it a crumbly texture and a sharp, salty flavor. While similar cheeses are made in other countries, only Greek feta has protected status in the EU.

How is feta used in food?

Feta is eaten in salads, pastries, and as a table cheese. It can be served with olive oil and herbs, grilled, or added to cooked dishes like omelettes and sandwiches.

Is feta vegetarian?

Feta is generally considered vegetarian, as it is made from milk and rennet, but the rennet is often animal-derived, so strict vegetarians may wish to check the source.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Feta", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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