Multiple Greek regions · Greece
Feta.
Feta crumbles on your tongue with a bright, salty punch tempered by creamy sheep's milk richness and a whisper of lactic tang. Its texture is simultaneously soft and crumbly, releasing briny notes that evoke sun-baked Mediterranean hillsides. The aroma carries that distinctive sharp, acidic edge—herbaceous and mineral-forward, nothing gentle about it.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Feta has been produced in Greece since antiquity; Homer's Odyssey references one-eyed Cyclops Polyphemus draining sheep's milk into wicker baskets, a process recognizable as primitive cheesemaking. The name 'feta' derives from the Italian 'fetta' (slice), introduced in the 17th century when the Venetians traded with Greece.
After a lengthy legal battle with Denmark and Germany (which both produced 'feta'), the European Court of Justice ruled in 2005 that 'Feta' is exclusively Greek, and EU PDO protection was confirmed. The cheese is stored and shipped in brine, which both preserves and seasons it. Annual Greek production exceeds 100,000 tonnes.
Production · spec
- Milk
- Sheep · raw
- Family
- Brined
- Rind
- rindless
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Feta's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Feta.
43 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Feta are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.