In Greece, feta cheese is traditionally produced from January to May in farms or small dairies from raw milk, without additives.

This Greek cheese is made from curds that are renneted at a high temperature and then divided after coagulation. After a few hours, the curd is cut into blocks and rubbed with salt. The cheese is then matured for one to two months in brine (or whey). Without brine, feta cheese dries out quickly.

A good feta cheese should be firm, melting and slightly crumbly with a sweet and sour flavour. It is usually sold in a brine and can be used in salads, but also in preparations such as bricks, savoury pies and other hot starters.

Since 2002, feta has had a European PDO (Protected Designation of Origin). This was contested and confirmed by a decision of the European Court of Justice in 2005. In concrete terms, this means that only feta cheese produced in Greece from sheep's milk can bear this designation. In other words, feta cheese produced in France has had to find another name since then.