Feta is Greece’s national cheese and holds a PDO designation, meaning genuine Feta can only be produced in specific regions of Greece from sheep’s milk, or from a blend containing no more than 30 percent goat’s milk. It is aged and stored in brine, which shapes its character entirely.

Flavor Profile

Feta is tangy, salty, and bright with a distinct lactic sharpness and the characteristic richness of sheep’s milk. The texture is firm and crumbly, though it softens toward creamy as it warms. The brine keeps it moist and drives the salt level, which is pronounced but balanced by the tang.

How to Use

Crumble it over Greek salad, watermelon, and roasted vegetables. Bake it whole with tomatoes, olive oil, and herbs. Fold it into spanakopita, stuff it into peppers, or whip it with olive oil into a dip. It softens under heat but does not melt smoothly.

Pairing Suggestions

Pair with a Greek Assyrtiko, a dry rosé, or an ouzo. Serve with watermelon, tomatoes, cucumber, olives, oregano, and good olive oil.

Storage

Keep refrigerated submerged in its brine, which preserves both moisture and flavor. Properly stored in brine it keeps for several weeks.