The Cheese Lover’s Guide to Feta

Learn all about this salty Mediterranean cheese that should absolutely become a staple in your diet.

Why is the best salad a Greek salad? Because a good Greek salad is at least 40% feta cheese. This salty, tangy cheese is so light and fresh, it’s a perfect addition to—or mainstay of—just about any meal. If you’ve ever wondered what makes feta so special, you’ve come to the right place.

From its ancient history to Wisconsin fetas that will take your Greek salad to the next level, and some must-try pairing options, this is the guide for any and all feta lovers.

Cheese History: The Story Behind Feta

Feta, the salty, creamy cheese found in many Mediterranean cuisines, is one of the oldest cheeses in the world! A brined cheese that many historians believe to be an ancestor of feta, if not the illustrious cheese itself, is mentioned in the second century BCE in Greece by Cato. However, feta gets its name literally in the books as a fresh cheese in the eleventh century by Psellos, a Greek monk and historian, who made note of it as a product of Crete.

Part of what helped feta gain popularity was its brine. Created as salt drew out moisture from the cheese, the brine helped keep the cheese fresh longer and made it possible to trade it in the Mediterranean region. Feta’s modern name comes from the Italian word for “slice,” (fetta), which derives from the ancient Latin word for “morsel” (offa) and is thought to come from the fact that it was sliced before it was packed into barrels for travel.

That travel, of course, eventually brought feta to Wisconsin. Greek immigrants arriving in the late nineteenth century craved this taste from home, and cheesemakers began tinkering with recipes. Because cow’s milk was more abundant in Wisconsin, the result was a creamier, slightly less tangy version of feta—still brined, still crumbly, but distinctly Wisconsin. Today, Wisconsin feta is recognized for its flavor, versatility, and the quality that comes from our award-winning cheesemakers.

All About Feta Cheese

What Is Feta Cheese?

Feta is a brined, crumbly cheese traditionally made from sheep’s milk or a blend of sheep’s and goat’s milk. It has a firm yet creamy texture and a bold, tangy flavor that stands up well to herbs, oils, and acidic ingredients like tomatoes or citrus.

Wisconsin cheesemakers craft unique versions that honor the cheese’s Mediterranean roots while reflecting local terroir. Their feta offers the same briny pop and crumbly texture as traditional feta, but with subtle differences that make these Wisconsin fetas perfect for everything from salads to baked dishes.

What does feta cheese taste like?

A good feta is bright, flavorful, and tastes a little bit like sunshine on a warm day. Most feta is salty and slightly acidic on the tongue, with a little tartness and hint of lemon. Like most cheeses, feta can be aged, which concentrates and intensifies the flavor. Traditional Greek feta uses goat or sheep’s milk or a blend of the two, but here in Wisconsin, we opt for a classic cow’s milk feta. This creates a mild and light cheese with just the right acidity that’s as good on its own as it is crumbled over salads, sandwiches, and soups. By making it locally, cheesemakers ensure a super fresh feta. After all, less time spent importing feta means more time spent enjoying it!

How is feta cheese made?

Feta cheese is made like other fresh, brined cheeses. It starts with high-quality milk, traditionally from sheep or goats, though Wisconsin producers often use cow’s milk, giving it a milder twist. Cheesemakers add bacterial culture and rennet to the milk, which causes it to separate into solid curds and liquid whey. The curds are then cut, gently stirred, and transferred into molds where they rest and drain for 12 to 24 hours.

After this resting period, the cheese is removed from the molds and either dry-salted or placed into a brine. This step is where the art of cheesemaking continues to intertwine with scientific precision. Adjusting factors like salt level, temperature, or aging environment allows cheesemakers to fine-tune flavor and texture.

Traditional feta is aged in sealed containers for anywhere from two to six months, depending on the desired outcome. Some even age their feta in birchwood containers, which can subtly influence the final flavor. Once ready, it’s transferred to a brine-filled container, where it continues to develop its salty tang and crumbly texture. From there, the feta is either portioned out into smaller containers or cut and sold straight from the brine. As with most cheeses, patience is essential—and resisting the urge to taste the batch early is part of the craft.

What’s the difference between feta and goat cheese?

Goat cheese is always made with goat milk, while feta can be made with sheep, sheep and goat, or cow’s milk. Traditional Greek feta uses sheep’s milk or a blend of sheep and goat’s milk, while Wisconsin feta uses cow’s milk. Cheeses made with goat's milk are usually a little earthier, grassier, and tangier compared to their cow’s milk counterparts. Goat cheese can be sold as logs, wheels, wedges, rounds, or even cute little pyramid shapes, whereas feta is often packaged as blocks soaking in brine, or pre-crumbled. We highly recommend picking out a feta that’s in brine, which keeps the flavor and moisture intact just as the cheesemaker intended.

How long is feta cheese aged?

Feta is traditionally aged for at least two months. The aging process is done in wood, metal, or plastic containers, and this is when feta’s signature flavor develops and concentrates. The longer the feta is aged, the crumblier and more intense its flavor becomes. Try comparing a young feta with an aged feta to see which one you like… feta!

Must-try Wisconsin Feta Cheeses

While feta was born near the Adriatic, cheese lovers around the world, including Wisconsin, can get their hands on this cheese today.

• Klondike Cheese Company Feta – Award-winning Odyssey Feta Cheese is made with fresh Wisconsin cow’s milk and state-of-the-art equipment. This firm yet crumbly cheese is zesty, salty, and uniquely tasty. Drizzle a little olive oil and add a pinch of dried oregano on slices of feta for a Balkan-inspired snack.
• Nasonville Dairy Feta – Café Olympia feta is a winner on every table for its light, salty flavor that adds a bit of zest to every meal or moment. Sold as a slab, crumbles, or a bright-flavored spread, this feta is creamy and flavorful without the fuss. Go all Greek and add feta to your breakfast table to see how perfectly this cheese pairs with any time of day!
• Weyauwega Star Dairy Feta – This Wisconsin feta is sometimes referred to as “pickled,” for the way it’s packed in a salty brine. This process preserves the cheese for upwards of six months—though we doubt that you could hold off from eating it that long! This tart, salty cheese from Weyauwega cheese is a must-try for any feta lover.

Block Feta vs. Crumbled Feta: What’s the Difference and Why It Matters

Feta is traditionally sold in blocks and stored in brine—a saltwater solution that helps preserve its freshness while deepening its salty, tangy flavor. This brined format keeps the cheese moist, creamy, and full of integrity, offering a texture that’s closer to how feta has been enjoyed in the Mediterranean for centuries.

Pre-crumbled feta, on the other hand, is made for convenience. It’s quick to toss over salads or stir into a dish, but there are a couple of things to keep in mind. Crumbled feta tends to be drier and milder because it hasn’t been soaking in a salty brine.

So, why does this matter? For recipes where feta is the star—like baked feta pasta, whipped feta spreads, or mezze-style dips—the block version can deliver a richer, more satisfying result. It melts and softens nicely, holds together under heat, and brings that signature briny punch. And for recipes where feta is the finishing touch, such as on a cold dish like a Greek salad, crumbled feta works best.

Knowing that every kitchen needs something special at any given moment, Wisconsin cheesemakers offer both block and crumbled versions of feta or even a luscious feta spread. Whatever the recipe calls for, Wisconsin has it covered.

Pairing Feta Cheese

What beer goes well with feta cheese?

With a milder, fresher cheese like feta, we suggest opting for a light and airy beer, such as a pilsner or lager. This will allow the flavor of the feta to shine through without being overpowered.

What wine pairs best with feta cheese?

We love sipping on a light white wine or rosé while enjoying feta. Top tip for wine pairing: Pick out a wine variety from the same geographical area as your cheese! If you “go with where it grows,” you’re almost guaranteed a great wine pairing. For feta, look for Greek white wine varieties like Retsina and Assyrtiko.

Read the recipe: Feta and Olive Tapenade.

What accompaniments should I serve with feta cheese?

Fresh produce is a surefire accompaniment with feta. Channel “Greek salad” vibes with cucumber, tomato, green pepper, parsley, and olive oil. Add a side of warmed pita bread, and it’s hard to imagine a better summertime meal.

If you’re ready to take a deeper dive into the world of cheese pairing, we recommend starting with our beginner’s guide to cheese pairing.

Substitutions for Feta Cheese

When a recipe calls for feta but you’re fresh out, there are a few cheeses that come close, though none will match its exact briny tang.

Similar Cheeses:

• Cotija – A firm, crumbly Mexican cheese that brings plenty of salt, though it’s drier and less tangy than feta.
• Ricotta salata – A pressed, salted version of ricotta that’s milder than feta but shares a crumbly texture and light salinity.
• Queso fresco – Soft and fresh with a pleasant crumble, but noticeably less salty and without the aged brine flavor.

How to Choose a Substitute:

• For crumbling over salads or grain bowls → Cotija or ricotta salata bring structure and a hint of salt.
• For baking or warm dishes → Queso fresco holds up well under heat without melting completely.
• For milder recipes → Ricotta salata adds creaminess and salt without dominating the dish.

Conclusion

We’re pretty confident there’s nothing feta than enjoying cheese at home. If all this talk of feta has you ready to dig in, set up a cheese tasting full of Wisconsin’s finest cheeses! Have cheese delivered right to your door with our continuously updated list of cheesemakers and retailers that allow you to order cheese online. Award-winning Wisconsin Cheese is just a click away.

Craving something else? Choose from our selection of over 400 recipes featuring Wisconsin Cheese. Don’t forget to share your creative cheesy creations with us on Facebook and Instagram.

FAQs

What does feta cheese taste like?
Feta has a tangy, salty, and slightly sharp flavor with a rich, crumbly texture. Depending on the milk used and how long it's aged, it can range from bold and briny to mild and creamy.

Is feta cheese made from goat’s milk, sheep’s milk, or cow’s milk?
Traditionally, feta is made from sheep’s milk or a blend of sheep and goat’s milk. In Wisconsin, it’s more commonly made with cow’s milk, producing a milder but still flavorful version.

Does feta cheese melt?
Feta softens when heated but doesn’t fully melt like mozzarella or cheddar. That makes it ideal for baking or topping warm dishes where you want it to hold its shape.

Is a block of feta better than feta crumbles?
Block feta, stored in brine, is typically creamier, more flavorful, and closer to the traditional version. Crumbled feta is convenient, but it can be drier and milder in flavor.

Should you rinse the brine off feta cheese?
Not necessarily. The brine helps preserve and flavor the cheese. If the feta tastes too salty for your recipe, a quick rinse or soak in water can tone it down, but go easy to avoid washing away flavor.

Is feta cheese made in Wisconsin?
Yes! Wisconsin is a major producer of domestic feta-style cheese, using high-quality cow’s milk and traditional brining techniques. Many award-winning varieties come from local cheesemakers across the state.