The Forktionary Angle
"The ancient Greek secret to a tangy, salty kick in any dish."
Definition
A brined curd cheese traditionally made in Greece from sheep's milk, or a mixture of sheep's and goat's milk, known for its salty and tangy flavor.
Sensory Profile
TasteSalty, Tangy, Pungent, Briny
TextureCrumbly, Brittle, Creamy (when warm)
AromaPungent, Lactic, Briny
AcidityMedium-High
Technical Metrics
Global Production
~250,000 tons annually
Protein Content (per 100g)
~14g
Shelf Life (Opened)
1 week (in brine)
Nutrition Facts
Per 28 g (1 oz) Calories260 kcal
Total Fat21.0 g
Saturated Fat15.0 g
Trans Fat0.0 g
Cholesterol89 mg
Protein14.0 g
Total Carbohydrate4.0 g
Dietary Fiber0.0 g
Total Sugars4.0 g
Calcium493 mg
Iron0.7 mg
Potassium150 mg
Chef’s Secret
For a creamier texture in salads or spreads, mash feta with a fork and a drizzle of olive oil before serving.
Substitutions
Best Match
Goat Cheese (Chèvre)
1:1Similar tangy, earthy flavor and soft, crumbly texture.
Halloumi
1:1Salty and firm, but does not crumble; good for grilling or frying.
Cotija Cheese
1:1Ricotta Salata
1:1A drier, saltier Italian cheese with a similar crumbly texture, but less tangy.
Buying Guide
Always buy feta sold in brine to ensure freshness and authentic flavor. Avoid pre-crumbled for best taste.
Flavor Pairings
Greek Salad Spanakopita Watermelon Olives Spinach Lamb Roasted Vegetables.
