Feta is the Greek cheese traditionally made from sheep’s milk and aged in brine.
Greek feta may also contain up to 30 percent goat’s milk, but cow’s milk is not permitted for cheese sold as feta under European Union protected designation rules. The cheese is formed into blocks and matured in brine, which gives it its salty, tangy flavor and crumbly texture.
Feta has a long history in Greek food culture and is used in salads, pies, pastries, and cooked dishes. It is often confused with white brined cheeses from other countries, but the protected name identifies a defined Greek product. Halloumi, by contrast, is associated especially with Cyprus and has a firm texture suited to grilling.