Greek Feta Cheese & Greek Style Fetta: What’s the difference?

Greek feta cheese, a staple of Mediterranean cuisine, has earned its place as one of the most iconic dairy products in the world. Its unique flavour, crumbly texture, and cultural significance make it a standout ingredient in countless dishes. However, there are two variations of these cheeses on the market, Greek Feta and Greek Style Fetta and I’ve put together a Greek Feta Guide to explain the difference.

Difference Between Greek Feta and Greek Style Fetta

Traditional Greek feta cheese is a product with Protected Designation of Origin (PDO) status, granted by the European Union in 2002. This designation ensures that authentic feta can only be produced in Greece. To meet PDO requirements, Greek feta must be made using a particular dairy and made in a particular way.

Traditional Greek Feta is made wholly using sheep’s milk or a ratio of sheep and goat milk, with goat milk comprising no more than 30% of the mix. On the other hand, Greek Style Fetta is made using cow milk. Each type of feta has a distinct taste and varies in price.

Authentic Greek Feta in my opinion, has an earthy taste because of the use of sheep and goat milk. Greek style fetta is made with cow’s milk, which has a plain, mild and creamier flavour. It costs less to produce as it can be easily made by any manufacturer and cow milk is abundantly available, whereas PDO feta is more expensive because of the special way it’s made, ingredients used and the cost of importation from overseas.

Both types of cheese still have that notable tangy and salty taste and crumbly texture that fetta cheese is known for. Personally, I prefer the taste of the Greek style fetta. I grew up eating and drinking cow milk products, and I like the taste of it. I’m not a fan of the earthy taste of traditional feta.

What to look out for when buying feta cheese?

If you want to purchase authentic Greek Feta, look for something labelled Greek Feta with the PDO stamp on the product, with feta always spelt with one T. Greek Style Fetta, will be spelt with two T’s and is cheese made with cow’s milk by any cheese manufacturer so check the back of the packet when buying.

Here are some popular ways to enjoy it:

Greek Salad: Perhaps the most iconic use of feta, the Greek salad combines chunks of feta with tomatoes, cucumbers, onions, olives, and a drizzle of olive oil.

Spanakopita: This classic Greek pastry layers flaky phyllo dough with a spinach and feta filling, creating a savoury treat.

Baked Feta: When baked with tomatoes, olives, and herbs or even a drizzle of honey; feta transforms into a warm and creamy appetiser.

Dips and Spreads: Whip feta with yogurt, lemon juice, and garlic for a tangy spread perfect for pita bread.
Pasta and Grain Dishes: Crumbled feta adds a burst of flavour to pasta dishes, quinoa salads, or roasted vegetable bowls.

Eggs: feta pairs perfectly with eggs.

Tips for Buying and Storing Feta

If you want to purchase authentic Greek feta, look for the PDO label. Feta made with cow’s milk will be called Greek Style Fetta and is the most widely sold in Australia. If you buy a large enough portion of fetta, it may come stored in its own brine, use clean hands or utensils to grab the fetta out of the tub. For smaller portions that are purchased wrapped in plastic, leftovers can be placed into a homemade brine. This can be made with a mixture of water and a big pinch of salt mixed together until dissolved, so that its freshness is maintained. Properly stored, feta can last for several weeks in the fridge.