A guide to feta — the classic Greek brined cheese. Learn what real feta is made from, how it tastes, and how to use it.
Feta is the bright, tangy, crumbly cheese at the heart of Greek cooking, scattered over salads, baked into pastries, and soaked in olive oil with herbs. It's beloved worldwide, but not everything sold as "feta" is the real thing. Knowing what authentic feta is — and isn't — helps you buy and enjoy it properly.
What Real Feta Is
Genuine feta is a Protected Designation of Origin (PDO) cheese, meaning that within the European Union, only cheese made in specific regions of Greece, from sheep's milk (or a blend with up to 30% goat's milk), using traditional methods, can legally be called feta. It is cured and stored in brine, which both preserves it and gives it its signature salty tang. Cheeses made elsewhere from cow's milk are imitations and are often labeled "feta-style" or "salad cheese" in regions that respect the protection.
How Feta Is Made
After the milk is curdled, the curds are cut, drained, and packed into molds, then salted and aged in a salty brine for at least a couple of months. This brine bath is essential: it firms the cheese, develops its flavor, and preserves it. Traditional feta is matured in wooden barrels or metal tins, where it continues to develop character.
Flavor and Texture
Feta is firm but crumbly, moist, and creamy on the tongue, with a clean, lactic tang and a pronounced saltiness. Sheep's-milk feta has a rich, slightly piquant, almost peppery character, while versions blended with goat's milk can be a touch sharper. Good feta should taste bright and savory rather than harshly salty, and it should crumble into soft, creamy pieces rather than rubbery chunks.
How to Use Feta
Feta is endlessly useful. It's the crowning element of a Greek salad with tomatoes, cucumber, olives, and olive oil. It crumbles over roasted vegetables, watermelon, and grain bowls, and bakes beautifully — the viral baked feta pasta, where a block of feta roasts with tomatoes and is stirred into pasta, showcases how it softens and turns creamy with heat. It's also the classic filling, with spinach, for spanakopita and other phyllo pastries. A block of feta baked or pan-fried and drizzled with honey is a simple revelation.
Buying and Storing
Buy feta in blocks stored in brine rather than pre-crumbled, which dries out and loses flavor quickly. Keep it submerged in its brine in the fridge, and it will last for weeks; if the brine runs low, you can top it up with a light saltwater solution. Before serving, you can soak overly salty feta briefly in water or milk to mellow it.
Frequently Asked Questions
Is feta made from goat's milk?
Traditional feta is mostly sheep's milk, sometimes with up to 30% goat's milk. Pure cow's-milk versions are not authentic feta.
Why is feta stored in liquid?
Feta is cured and preserved in brine, which keeps it moist, develops its flavor, and extends its shelf life.
Is feta very salty?
Yes, feta is naturally salty from its brine. You can reduce the saltiness by soaking it briefly in water or milk before eating.