feta

Feta is a brined white cheese traditionally produced in Greece from sheep's milk or a mixture of sheep and goat's milk. The cheese is characterized by a crumbly, granular texture and a tangy, slightly salty flavor profile. It has been produced for centuries throughout the Mediterranean, with Protected Designation of Origin (PDO) status granted to cheese produced in specific Greek regions using traditional methods. The production involves curdling milk with rennet, cutting the curds, draining whey, and aging the blocks in brine solution for a minimum of two months, which preserves the cheese and develops its distinctive sharp, acidic taste.

Feta is a versatile ingredient across Mediterranean cuisines, particularly in Greek, Turkish, and Middle Eastern cooking. It is commonly crumbled over salads—notably the classic Greek salad with tomatoes, cucumbers, and olives—and used as a filling for pastries such as phyllo pies (spanakopita). The cheese pairs well with grains, legumes, and roasted vegetables, and is frequently served with olives and bread as part of a mezze platter. Its saltiness and tangy flavor complement both fresh and cooked applications, from garnishing soups and grain bowls to being incorporated into dips like tzatziki. Feta's high melting point makes it suitable for baking and grilling.