Feta

Feta
Country of origin	Greece
Region	Mainland Greece and Lesbos Prefecture
Source of milk	Sheep (≥70%) and goat per PDO; similar cheeses may contain cow or buffalo milk
Pasteurized	Depends on variety
Texture	Depends on variety
Aging time	Min. 3 months
Certification	PDO, 2002
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Feta (Greek: φέτα, féta) is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.

Since 2002, feta has been a protected designation of origin in the European Union (EU). EU legislation and similar legislation in 25 other countries^[1] limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture,^[2] which are made from sheep milk, or from a mixture of sheep milk and up to 30% of goat milk from the same area.^[3]

Similar white brined cheeses are made traditionally in the Balkans, around the Black Sea, in West Asia, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.^[4]