Feta Cheese
Feta cheese is a soft, brined white cheese with a tangy, salty flavor and crumbly yet creamy texture. It’s one of the world’s oldest cheeses and a staple of Greek cuisine.
Feta originated in Greece, with roots tracing back to ancient times (mentioned in Homer’s Odyssey as a sheep’s/goat’s milk cheese stored in brine). True feta must be made from at least 70% sheep’s milk (with up to 30% goat’s milk) and aged in brine for at least two months. Since 2002, it has Protected Designation of Origin (PDO) status in the EU, meaning only cheese produced in specific regions of Greece (like Macedonia, Thessaly, etc.) using traditional methods can legally be called “feta.”
Non-Greek versions (often called “feta-style”) are frequently made with cow’s milk and can taste milder or drier. Look for “Greek Feta PDO” or “in brine” on the label for the most authentic experience. High-quality feta has a creamy mouthfeel, aromas of ewe’s milk and yogurt, and a tangy, slightly spicy finish.
Texture, Flavor, and How It Differs from Other Cheeses
Texture: Crumbly with small or no holes; it softens slightly in the mouth but doesn’t melt like mozzarella or cheddar.
Flavor: Salty and tangy, ranging from mild to sharp depending on aging. The brine curing gives it a unique pickled quality.
Vs. goat cheese: Feta is usually sheep-milk dominant and brinier; pure goat cheese tends to be milder, creamier, and more “goaty.”
Vs. other white cheeses: Unlike fresh mozzarella (stretched in hot water) or unaged fresh cheeses, feta is brined and aged, which develops its signature tang and firmness.
Nutrition (per 1 oz / 28g serving, approximate)
Calories: ~75
Protein: ~4–5g
Fat: ~6g (mostly saturated)
Carbs: ~1g
Notable nutrients: Good source of calcium, phosphorus, B vitamins (like riboflavin), and some probiotics from the fermentation process.
Watch the sodium: It’s high due to the brine (~300–400mg per ounce).
Feta is relatively lower in calories and fat than many aged cheeses (like cheddar), making it a decent option in moderation, especially in a Mediterranean-style diet. However, it’s not ideal for low-sodium diets.
Popular Ways to Enjoy Feta
Feta shines in both raw and cooked dishes—a little goes a long way for big flavor.Classic uses:Greek salad (Horiatiki): Tomatoes, cucumbers, red onions, olives, oregano, olive oil, and big chunks (not crumbles) of feta. No lettuce in the traditional version!
In phyllo pies like spanakopita (spinach) or tyropita (cheese).
Crumbled over roasted vegetables, watermelon, or grilled meats.
Baked feta: The viral baked feta pasta, or simply baked with honey, nuts, and herbs for a sweet-savory appetizer.
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