Eat Like a Greek, Ingredients, Mediterranean Diet

6 Insider Tips for Buying Feta Cheese – Like a Greek

6 Tips for Buying Feta CheeseThis post was a bit difficult to write in the sense that when you have been eating feta since you were a baby like I have, you just know what is good feta and what is bad feta and so putting certain rules on how to choose it seems a bit unnatural to me. But there are certain things you need to know, especially if you are new to feta.

First I need to say that Greeks know their cheese; several statistics place the Greeks as the highest consumers of cheese in the world (French come second). Yes, it appears that the average Greek consumes about 50-65 pounds (23-30 kg) of cheese a year. Blame it on the feta; at least half of that cheese consumed is feta.

So here are some points to keep in mind when choosing feta.

Rule #1: Make sure it only contains sheep’s milk (and maybe some goat’s milk), rennet and salt.

It should not contain anything else nor should it contain cow’s milk. Feta made with cow’s milk can crumble easily (that’s not a good thing), may develop a sour taste and does not leave a pleasant aftertaste. Also it is more likely to become mushy and have a bad odor.

Rule #2: Look for feta made in Greece-it’s the only one that is real feta.

I’m not saying this because I am Greek, but legally this is the case. I’ve been reading all sorts of articles, wrongly describing feta as a white, salty cheese made in different parts of world with different types of milk and various countries claiming ownership. As I mentioned in the previous post, feta is Greek and it is acknowledged as that by the European Commission due to a variety of factors. If you want feta, choose Greek, if you want some sort of salty white cheese-you can choose something else.

6 Tips for Buying Feta CheeseRule #3: Taste it.

If you have the luxury of being able to taste the cheese before you buy it, than do so. There are 3 different types of feta based on the texture: hard, medium-hardness and soft.  There are also different aromas: some are saltier, some are spicy and some are mild. This all depends on what area and in what kind of container the feta is matured. Most Greek people have a favorite feta and they always buy that one. But you can also use different types of feta for different recipes. For example feta for a cheese pie- tyropita maybe a bit saltier -I’ll talk about how to eat and how to use feta in the next post.

Rule #4: Feta should be white-not yellowish.

If it is a bit yellow, that means that the cheese has been exposed to air outside of the brine.

Rule #5: Feta should have a tangy flavor and a rich aroma.

It should not taste bitter, sour, rancid, chalky, tasteless.

Rule #6: Feta should have a few tiny holes on the surface.

Once you get your hands on some good feta, check out this article for yummy ways to use it.

Some comments:

*I often read that pregnant women should avoid feta because it is made from unpasteurized milk, this is not true, almost all feta on the market (Greek) is pasteurized.
* You may find the fact of cheese sitting in this milky salt water not very appetizing, but it is necessary to keep it from going bad.

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  • Reply Authentic Greek Salad - Horiatiki Olive TomatoOlive Tomato June 5, 2019 at 8:56 am

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  • Reply Katie Camel December 12, 2019 at 2:06 am

    I finally tried real feta after discovering it at Whole Foods. Wow! The difference is night and day from what’s sold in most stores here. After tasting this delicious Greek-imported cheese, I’m never going back to the crap I’ve bought for years. If you look at the ingredients on the American ones (including store brands like Whole Foods, etc.,), they contain an anti-caking agent. Seriously? Why is that necessary? The imported feta cost $2 more per package, but was well worth it! It paired beautifully with my red Swiss chard salad! Thank you for the recommendation! It was a pure joy to indulge in this meal after a long, hard day at work last night. I even told my colleagues about it at work today. Then I came home to enjoy another red Swiss chard salad with more Greek feta. This might be my go to meal on nights I’m too tired to cook anything after work.

    • Reply Elena Paravantes RDN December 13, 2019 at 7:27 am

      Thank you for sharing Katie! Yes, it is quite different. Will try that swiss chard salad.

  • Reply Greek Feta in a homemade marinade by Greek Goes Keto February 10, 2020 at 12:02 pm

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  • Reply John May 23, 2020 at 4:41 pm

    Should we expect packaged feta to be in water? Seems like all I see is in a plastic box with no liquid.

  • Reply Jeff January 20, 2021 at 3:01 pm

    The use of the Feta name by other countries is only banned in the EU. They were ordered to call it something else or stop making it. I am sure they will choose the former. The French, Bulgarians and the Israelis all make decent feta that is a bit different than Greek feta but that does not make it bad. Lebanese and Russian markets near me have assortments of feta from a number of countries, all a little different. I often but Dodoni in the suoermarket. It is Greek,DOP, and all sheep’s milk. I get it in 14 oz tubs so I don’t have to make brine. If you buy it loose, recommends 1 Tbs. of salt to 2 cups of water. If you use kosher salt, remember to double the quantuty

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