Key findings
- 1Traditional feta is made from sheep's milk (or sheep-goat blend), cultures, rennet, and salt, then aged in brine
- 2Brining is both a preservation method and a flavor development technique dating back centuries
- 3Domestic "feta-style" cheese may use cow's milk and different production methods than traditional Greek feta
Why is Feta Cheese Level 2 on average?
Feta production involves coagulating milk with rennet and bacterial cultures, cutting and draining the curds, then aging the cheese in brine (salt water solution). The brining step is both a preservation method and a flavor development technique; the salt draws moisture from the cheese while infusing it with the characteristic salty tang. Traditional Greek feta must be made from at least 70% sheep's milk and aged in brine for a minimum of two months. This is artisanal food production, not industrial processing.
How 421 feta cheese products break down
Share of products at each processing level, in our analysis.
Feta Cheese brand comparison
From least to most processed in our database.
How to read a feta cheese label
- 1
Look for "pasteurized milk, cultures, salt, enzymes" as the core ingredients
- 2
Check whether the milk source is sheep, goat, or cow, authentic feta uses sheep's milk or a sheep-goat blend
- 3
Note added preservatives like natamycin or potassium sorbate in some commercial brands; these increase processing
- 4
Look for "PDO" (Protected Designation of Origin) on authentic Greek feta for traditional production standards
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Frequently asked questions
Is feta cheese processed?
Feta is made through traditional brined cheesemaking. The production involves milk coagulation, curd formation, and aging in brine; all standard food production techniques. In our analysis, feta products average a Processing Score of 3.6, which is Level 2.
What is feta cheese made of?
Traditional feta is made from sheep's milk (or a blend of sheep and goat milk), bacterial cultures, rennet, and salt. The cheese is aged in brine solution for at least two months.
Why is feta stored in brine?
Brine (salt water) serves dual purposes: it preserves the cheese by inhibiting harmful bacteria and it develops feta's characteristic salty, tangy flavor. Feta stored outside brine will dry out and lose its creamy texture.
Is feta cheese made from cow milk real feta?
In the European Union, "feta" is a protected designation requiring at least 70% sheep's milk and production in specific Greek regions. Cow milk versions sold in other markets are technically "feta-style" cheese made with different milk and methods.