What Is Feta Cheese?
A brined curd white cheese traditionally made in Greece from sheep's milk, or a mixture of sheep and goat's milk, known for its salty, tangy, and crumbly texture.
"Embracing the piquant punch of Greece's quintessential crumbly cheese."
What Does Feta Cheese Taste Like?
Salty, tangy, slightly acidic, milky
- Taste
- Salty, Tangy, Pungent, Slightly Sour
- Texture
- Crumbly, Creamy (when warmed)
- Aroma
- Sharp, Briny
- Acidity
- High
Technical Metrics
Calcium Content (per 100g)
~493mg
PDO Status Origin (EU)
Greece (2002)
Shelf Life (Refrigerated, Brined)
Up to 3 Weeks
Nutrition Facts
Per 28 g (1 oz)Chef’s Secret
To reduce the saltiness of feta, soak it in cold water or milk for 15-30 minutes before serving. Store in its brine or fresh water.
Feta Cheese Substitutes & Ratios
The best substitute for Feta Cheese is Goat Cheese (Chèvre), used at a 1:1 ratio. Similar tangy, earthy flavor and crumbly texture, often less salty.
| Substitute | Ratio | Best for |
|---|---|---|
| Goat Cheese (Chèvre) Best | 1:1 | Similar tangy, earthy flavor and crumbly texture, often less salty. |
| Halloumi Cheese | 1:1 | Salty, firm cheese that holds shape when cooked; lacks the crumbly texture. |
| Ricotta Salata | 1:1 | Salty, firm, and crumbly, but milder and less tangy. |
| Vegan Feta (Plant-based) | 1:1 | Dairy-free option mimicking the salty, tangy profile and crumbly texture. |
How to Choose & Store Feta Cheese
- Look for feta stored in brine for best flavor and texture.
- Avoid dry, yellowed, or extremely crumbly blocks.
What Pairs Well With Feta Cheese?
- Olives
- Tomatoes
- Cucumber
- Onions
- Watermelon
- Spinach
- Lamb
- Chicken
- Pasta
- Pita Bread
- Oregano.
Frequently Asked Questions
What does Feta Cheese taste like?
Salty, tangy, slightly acidic, milky Sharp|Briny
What is a good substitute for Feta Cheese?
The best substitute is Goat Cheese (Chèvre) (1:1). Similar tangy, earthy flavor and crumbly texture, often less salty.
How do you choose and store Feta Cheese?
Look for feta stored in brine for best flavor and texture. Avoid dry, yellowed, or extremely crumbly blocks.