Cheese story
What is Feta?
Greece’s famous brined cheese, traditionally made mostly from sheep’s milk.
Origin
Greece-wide, Greece
Milk
sheep or sheep/goat
Board role
Fresh / bright
Cheese profile
Country
Greece
Region
Greece-wide
Milk type
sheep or sheep/goat
Texture
brined, crumbly
Rind
none
Ageing
2+ months
Vegetarian
Check the rennet / producer
Milk treatment
pasteurised or raw
Flavour profile: salty, tangy, creamy, lactic
Origin, protection and character
Feta comes from Greece, especially Greece-wide. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
2+ months
How to serve Feta
Greek salads, pies, pastries, meze
Good food matches
olives
tomatoes
oregano
Assyrtiko
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
