Feta
Feta is a brined Greek cheese, traditionally made from sheep milk or a blend of sheep and goat milk. It is crumbly, tangy, and salty — the cheese of Greek salads, spanakopita, and Mediterranean cooking. True feta is protected by a DOP designation from Greece.
Feta is firm, crumbly, and distinctly tangy, with a salty briny flavor and a creamy but slightly granular texture. The saltiness is part of its character — it is stored in brine, which preserves it and gives it its signature flavor.\n\nGreek feta (sheep or sheep-and-goat) is richer, more complex, and less salty than the cow-milk 'feta' common in American supermarkets. The texture ranges from creamy (French-style) to dry and crumbly (Greek-style).
Available year-round. Look for Greek feta with a DOP designation for the real thing — it is richer and more complex than cow-milk imitations. Buy feta stored in brine rather than dry, pre-crumbled feta, which is drier and less flavorful.\n\nFrench feta (often sheep milk) is milder and creamier; Bulgarian feta is tangier and firmer — explore the regional differences.
Greek Salads
The defining cheese of the Greek salad — crumbled over tomatoes, cucumbers, and olives with olive oil and oregano.
Baking
Spanakopita, tiropita, and savory pies — its saltiness and structure are perfect in phyllo.
Crumbled
Over roasted vegetables, watermelon, or pasta — a salty, tangy finishing touch.
Marinating
Cubed and marinated in olive oil with herbs and citrus — a delicious appetizer or salad addition.
Keep feta in its brine, refrigerated, and it will keep for weeks. If you buy dry feta, store it in a little water or brine to keep it moist. Feta can be frozen but becomes crumblier on thawing.