Cheese Guide · Beginner

Greek Feta Cheese: How It's Made, PDO Rules & How to Make It at Home

Everything about Greek feta cheese — what makes it authentically Greek, the PDO rules, how it's made from sheep and goat milk, a home recipe, and how it compares to other feta styles.

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Feta slab with oregano, olives and a brine jar

Updated Oct 2026 · 9 min read

Feta is one of the oldest cheeses in the world — references to a brined white cheese in Homer’s Odyssey date it to at least the 8th century BCE. In 2002, the European Union granted feta Protected Designation of Origin (PDO), ruling that only cheese made in specific regions of Greece from sheep’s milk (with up to 30% goat milk) can legally bear the name. Everything else is “feta-style” or “white cheese.” This was not just bureaucratic — it reflected thousands of years of tradition and the fact that Greek feta made from sheep’s milk tastes meaningfully different from the cow’s-milk versions produced in Denmark, Bulgaria, and the United States.

What Greek feta is

Greek feta is a white, crumbly, brined cheese made from sheep’s milk (minimum 70%) and optionally goat’s milk (up to 30%). It is never made from cow’s milk in Greece. The cheese is formed into blocks, dry-salted for several days, then submerged in brine (a 7% salt solution) and aged for at least 2 months.

PDO 2002 Protected Designation of Origin in the EU
70%+ minimum sheep's milk (up to 30% goat)
2 months minimum aging in brine

The PDO rules specify not just the milk and process but also the geography — feta must be made in mainland Greece or the island of Lesbos, from sheep and goats that graze on local pastures. The terroir argument is real: the herbs, grasses, and climate of these regions contribute to the milk’s character.

Greek feta vs other styles

Greek (sheep/goat milk) Crumbly, rich, tangy, and creamy with a complex flavor. The sheep's milk gives it a higher fat content and a slightly gamey, aromatic character. Crumbles into irregular pieces. The benchmark.
Danish (cow milk) Smoother, firmer, milder, and less tangy. Made from cow's milk, which produces a cleaner, less complex flavor. Slices more cleanly than Greek feta. Often cheaper. Technically cannot be called "feta" in the EU.
Bulgarian (sheep or mixed milk) Similar to Greek in that it uses sheep's milk, but the strains of bacteria and the brining process differ. Creamier and less crumbly than Greek, with a milder tang. Very good quality when made traditionally.
American domestic (cow milk) Usually made from cow's milk. Ranges from bland and rubbery (mass-market) to quite good (artisan producers using sheep or goat milk). The best American feta comes from small creameries using traditional methods.

How Greek feta is made

The traditional process for Greek feta follows these steps.

  1. 1
    Warm and culture Sheep's milk (with up to 30% goat milk) is warmed to about 32-35°C (90-95°F). Mesophilic culture is added and the milk ripens for about an hour.
  2. 2
    Add rennet and coagulate Rennet is stirred in and the milk sets into a firm curd over 45-60 minutes.
  3. 3
    Cut and rest The curd is cut into 2-2.5 cm (3/4 to 1 inch) cubes and allowed to rest for 10-15 minutes. The large cut retains moisture, which is essential for feta's texture.
  4. 4
    Drain and mold Curds are ladled into molds (traditionally woven baskets) and allowed to drain under their own weight for several hours, flipping periodically. No mechanical pressing — the curds knit together by gravity.
  5. 5
    Dry salt The drained blocks are rubbed with coarse salt on all surfaces. They sit in a cool room for 2-3 days, salted again daily, as whey continues to drain.
  6. 6
    Brine and age The salted blocks are submerged in brine (about 7% salt concentration) in barrels or tins. They age in the brine for at least 2 months at 2-4°C (35-40°F). The brine preserves the cheese and develops the characteristic salty tang.

How to make feta-style cheese at home

This recipe uses 4 L (1 gallon) of whole milk. Goat milk produces the closest result to traditional feta; cow milk works but produces a milder cheese.

  1. 1
    Heat and culture Warm milk to 30-32°C (86-90°F). Add calcium chloride if pasteurized. Sprinkle 1/4 teaspoon mesophilic culture, rehydrate 2 minutes, stir. Optionally add 1/16 teaspoon lipase powder (diluted in water) for a more pungent, traditional flavor. Ripen 1 hour.
  2. 2
    Add rennet Dilute 1/4 teaspoon liquid rennet in 60 mL cool unchlorinated water. Stir in gently for 1 minute. Let sit undisturbed for 45-60 minutes until a clean break forms.
  3. 3
    Cut large Cut curds into 2 cm (3/4 inch) cubes. Let rest 10 minutes. Stir very gently for 20 minutes at make temperature — just enough to firm the surfaces slightly without breaking them down.
  4. 4
    Drain and mold Ladle curds into a cheesecloth-lined mold. Let drain at room temperature for 6-8 hours, flipping every 2 hours. Do not press — let gravity do the work.
  5. 5
    Dry salt Remove from mold. Rub all surfaces with coarse non-iodized salt. Place on a rack and salt again the next day. Drain at room temperature or in the fridge for 3-5 days total.
  6. 6
    Brine and age Make a 7-8% brine (about 70g salt per liter of water, boiled and cooled). Submerge the cheese in the brine in a sealed container. Age in the fridge for at least 30 days — 60+ days for better flavor.
Liquid rennet and a tablet beside dilution water and a milk pot

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How much rennet do you need for your batch? Calculate liquid, tablet, or powdered rennet for any milk volume.

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Feta brine: salt %, how to make it, how long feta keeps

Feta is a brined cheese: the brine finishes the salting, firms the curd and preserves it for months. Getting the brine right is what separates a firm, clean-tasting block from one that turns soft and slimy at the edges.

7–8% salt for ageing brine (70–80 g per litre of water)
2–4°C storage temperature (35–40°F)
4–5% lighter brine for holding a finished block
  1. 1
    Dissolve the salt Bring water (or the whey from your make) to the boil, dissolve 70–80 g of non-iodized salt per litre, and let it cool completely.
  2. 2
    Add calcium and acid Stir in a little calcium chloride (about 1/4 teaspoon of a 30% solution per litre) and a splash of white vinegar. Matching the brine to the cheese stops calcium leaching out of the surface, which is what makes feta go soft and slimy.
  3. 3
    Submerge and seal Put the drained, dry-salted cheese in a lidded container and cover it completely with brine. Keep it in the fridge.
  4. 4
    Age and taste Leave it at least 30 days, longer for a sharper flavour. Taste from week four; the longer it sits, the saltier it gets.

Some recipes, including the goat milk feta method, go up to 8–10% for a saltier, longer-keeping cheese. Brined in the fridge, homemade feta keeps for several months. If it ends up too salty, soak the piece you want to eat in cold water or milk for a few hours before serving. To keep a block of store-bought feta moist without making it saltier, use the lighter 4–5% brine. The salt brine calculator gives the grams of salt for any volume and percentage.

Cooking with feta

Greek salad The classic use. Block feta (not pre-crumbled) sliced or cubed on top of tomatoes, cucumber, red onion, olives, and oregano, dressed with olive oil. The cheese should be in large pieces, not sprinkled.
Baked feta pasta The viral TikTok recipe: a block of feta in a baking dish surrounded by cherry tomatoes, garlic, and olive oil, baked until the feta is soft and the tomatoes burst, then tossed with pasta.
Spanakopita filling Crumbled feta mixed with wilted spinach, herbs, and egg, wrapped in phyllo dough. One of the great uses of feta in baking.
Watermelon and feta A summer classic — cubed watermelon, crumbled feta, fresh mint, and a drizzle of olive oil or balsamic. The salt-sweet contrast is addictive.

Common problems with homemade feta

Watch for

  • Too salty The brine concentration is too high or the cheese brined too long. Use a 7% brine (not saturated) and taste after 30 days. To de-salt finished feta, soak in plain water or milk for 15-30 minutes before serving.
  • Too soft or mushy Not enough acid development before draining, or the curds were cut too small. Let the culture ripen for a full hour before adding rennet, and cut curds large (2 cm cubes).
  • Dry or crumbly Over-acidified (too much culture or too long a ripen). The cheese should be creamy and moist inside. Ensure it stays fully submerged in brine during aging.
  • Bland Needs more aging time. Feta develops tang and complexity over weeks in brine. Also consider adding lipase powder for a more traditional, pungent flavor.

Keep exploring cheese

For another goat milk cheese project, see feta from goat milk. For the universal cheesemaking steps, start with how to make cheese at home. The rennet calculator sizes your dose for any milk volume.

FAQ

Frequently asked questions

What makes Greek feta different from other feta?
Greek feta has PDO protection — it must be made in specific regions of Greece from at least 70% sheep's milk (up to 30% goat). It is tangier, creamier, and more crumbly than Danish or Bulgarian feta, which are typically made from cow's milk and have a firmer, less complex flavor. Since 2002, only cheese made in Greece under these rules can legally be called 'feta' in the EU.
Is feta cheese made from goat milk?
Traditional Greek feta is made primarily from sheep's milk, with up to 30% goat milk allowed under PDO rules. It is never made from cow's milk in Greece. However, feta-style cheeses sold outside the EU are often made from cow's milk (especially Danish and domestic US feta). Goat milk feta exists but is not the traditional standard.
How long is feta aged?
Greek PDO feta must be aged at least 2 months — typically in brine (a salt-water solution at about 7% concentration). Some producers age it 3-6 months for a more developed flavor. The brine preserves the cheese, maintains moisture, and develops the characteristic salty, tangy taste.
Can I make feta at home?
Yes. Feta is one of the more accessible home cheesemaking projects. You need milk (goat or cow work at home), mesophilic culture, rennet, and salt for brining. The process takes about 3-4 hours of active work, then 2+ months of aging in brine. The home version will be a feta-style cheese — not PDO feta — but it is excellent.
Why is feta so salty?
Feta is aged in brine — a salt-water solution — which the cheese absorbs over weeks and months. The salt preserves the cheese, inhibits unwanted bacteria, and develops flavor. To reduce saltiness, soak feta in plain water or milk for 15-30 minutes before using. Homemade feta gives you control over brine concentration.
What salt percentage is feta brine?
Ageing brine for feta is usually 7–8% salt, which is 70–80 g of salt per litre of water, with a little calcium chloride and vinegar added. A lighter 4–5% brine is enough to keep a finished block moist in the fridge.
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