Tangy and crumbly with a rich, salty flavor; feta cheese offers a delightful acidity that brightens dishes. Its creamy texture contrasts beautifully with its briny notes, tantalizing the palate.
Where it comes from
Feta cheese has Greek origins, with a history dating back to ancient times. It is traditionally made from sheep's milk and is integral to Mediterranean cuisine.
In the kitchen
Feta cheese elevates salads, pastas, and roasted vegetables, adding a burst of flavor that balances richness with its zesty profile.
Across cuisines
Sirene (Macedonian white cheese) — the brined white sheep/cow cheese that's the everyday cheese. Grated atop Šopska salata, crumbled into burek, eaten fresh with bread.
Queso fresco — the fresh white cheese used in llapingachos, bolón de verde, choclo con queso, locro de papa, and the universal Andean cheese tradition.
Feta-style white cheese (sirene/feta) — fresh sheep/cow cheese used in gibanica (cheese-and-egg phyllo pie), salads, and the everyday accompaniment to fresh bread.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
