| Production Area | Greece |
| Milk | Goat, Sheep, Cow |
| Pasteurized | See article |
| Texture | variable |
| Fat content | approx. 30% - 60% |
| Protein content | approx. ??% |
| Dimensions/weight | ??cm x ??cm thick/??-??kg |
| Aging time | approx. ?? months |
| Certification | Protected Designation of Origin (in the EU) |
Feta is a classic curd cheese whose tradition dates back to Greece thousands of years ago. It was originally made with goat's or sheep's milk, but today much is often made commercially with pasteurized cow's milk (the firmer cow's milk version is made for export).
Genuine Feta is still made by shepherds in the Greek mountains with unpasteurized milk. Within the European Union, Feta cheese is covered by a Protected Designation of Origin, but imitation Feta is now made by a number of countries, most notably throughout Eastern Europe and Turkey. It is salted and cured in a brine solution (which can be either water or whey) for a week to several months. Feta drys out rapidly when removed from the brine.
Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. Its fat content can range from 30 to 60 percent; most is around 45 percent milk fat.
See also: List of cheeses, Cuisine of Greece