Feta
feta PDO · Griekse fetakaas · schapenfeta
Feta: what every chef needs to know
Few ingredients rival Feta when it comes to being a Greek cheese with a Protected Designation of Origin (PDO) legally established in the European Union in 2002. Only cheese produced in specific regions of Greece from a minimum of 70% sheep's milk and up to 30% goat's milk may be called "feta". The cheese is preserved in a brine of sea salt and water, which contributes to its flavour, salt content and shelf life. Feta has a crumbly to slightly creamy texture depending on fat content and ageing time, with a pronounced salty, lightly acidic flavour and a characteristic sharpness from the sheep's milk. In Mediterranean cuisine, feta is a go-to in Greek salad, pastry (spanakopita) and as a finishing component with grilled meat and vegetables. The high sodium content (approximately 1,500–2,500 mg per 100 g) requires careful portioning in sauces and fillings.
Feta: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Feta: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Feta: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Week feta 15 to 30 minutes in cold water of milk for use in dishes where the zoutgehalte overheersend can be (sauces, pasta, vullingen). taste always after the ontzouten.
place a blok feta with olive oil, thyme and chili in a ovenschaaltje. high temperature provides a golden brown crust while the core soft remains. Combineer with honey after the fry for sweet-salt contrast.
marinate feta in olive oil with dried herbs (oregano, thyme), garlic and peperkorrels. This softens the salt and verrijkt the flavour. marinated feta is maximum 5 days shelf-stable under the olielaag in the koelkast.
Verkruimel feta finely and mix with uitgeperste spinach, eggs and dill. add no extra salt to: the feta levert sufficient. Controleer always the zoutgehalte for and after the mix.
Feta: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Feta: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a brined product. Handmade artisan feta from small Greek producers is most readily available from April to October, the lambing season in the Greek mountains.
Feta: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Feta: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the mineral, citruszure Greek grape of volcanic bodem is the regionale partner at feta: high acidity weerweegt the salt of the cheese, while the briny minerality complements at the Mediterranean pekelsmaken.
aromatic Greek white wine with lychee- and rose notes: refined, light greasy, and at excellence suitable at salad with feta and roasted vegetables.
dry Provence-rose with strawberry and kruidigheid: a classic zomerpairing at Greek salad with feta and olives. the light structure conflicteert not with the salt of the cheese.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Feta
Can a cheese be labelled "feta" if it's not from Greece?
No. Feta is a protected European designation of origin (PDO) since 2002. Cheese produced outside the designated Greek regions or not made from sheep's milk (and optionally goat's milk) may not legally be called "feta" on the European market. Alternative names include "white brine cheese" or "salted cheese".
How do you store feta without brine?
Feta without brine dries out quickly and develops mould sooner. Make your own brine using 1.5–2 tablespoons of sea salt per litre of water and store the feta submerged in a sealed container in the fridge. This extends shelf life by several weeks.
Is feta suitable for people with lactose intolerance?
Feta has a lower lactose content than fresh cheeses due to fermentation and ageing. Lactose levels are typically below 1 g per 100 g, which is acceptable for most people with lactose intolerance. However, sheep's milk feta naturally contains more lactose than cow's milk cheese: individual tolerance varies.
At what temperature should you store Feta?
Store Feta at 0 tot 4 degrees Celsius, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Feta professionally?
The primary professional technique for Feta is Ontzouten for use at Koud water for 15-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Feta contain allergens?
Feta contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
