Feta is a brined cheese that has made a name for itself as the most beloved cheese in Greece. This internationally famous cheese has a long history. The Greeks were the first to make it, but these days Feta is used all over the world.

One of the reasons for its popularity is its distinct taste and texture, which can add a unique flavor to almost any dish.

As a protected designation of origin product (PDO), Greek Feta cheese is made from 70% sheep and 30% goat milk, from pasture raised flocks. The cheese is aged for at least two months which gives it the characteristic taste of Greek feta.

Let’s see how this unique cheese melts into the cuisine of different cultures.

Feta has become a popular ingredient in various dishes around the world, not just limited to Greek cuisine.

When we think of feta we picture a juicy Greek salad with a big slice of Feta on the top.  In Greek cuisine feta is a side dish to all the traditional dishes, involving vegetables and legumes. Today you will find it plain, grilled, baked in filo pastries, and even whipped in desserts.

In Italy, feta cheese has been incorporated into several pizza toppings, such as the “Greek pizza” which contains feta along with kalamata olives, red onions, and spinach. You will find it also in pasta dishes, such as spaghetti with cherry tomatoes and feta.

In the United States, feta cheese has become a popular ingredient in salads, sandwiches, burgers, and wraps. It can also be found in dishes like quiches, lasagnas, and omelets.

In Australia, feta is often used as a topping for grilled meats like lamb and chicken. It can also be added to salads and sandwiches like in the United States.

In Denmark, France and Spain, feta is commonly used in breakfast dishes like omelets, frittatas, and scrambled eggs. It can also be paired with fresh tomatoes, cucumbers, and olives for a light breakfast salad.

Feta continues to be part of the diet of many people. You can enjoy it in a traditional Greek salad or experiment with new international recipes.