The legal position
Feta has held Protected Designation of Origin status in the EU since 2002 (Commission Regulation (EC) No 1829/2002). The 2005 European Court of Justice ruling C-465/02 confirmed the PDO. The registered specification defines the production zone, the milk, the method and the finished product. Cheese sold as Feta in the EU must comply.
What legally qualifies as Feta
- Produced in mainland Greece and the island of Lesvos.
- Made from at least 70% sheep's milk, with the balance from goat's milk (up to 30%).
- Milk from breeds traditionally reared in the production zone, fed on the natural flora.
- Manufactured by traditional methods: coagulation, salting, ripening in brine.
- Finished product: white, no rind, characteristic crumbly texture, sold in brine.
What does not qualify
- Any cheese labelled Feta produced outside mainland Greece or Lesvos.
- White cheese made from 100% cow's milk (regardless of country of origin).
- "Feta-style" or "Greek-style white cheese" is a separate product and cannot use the Feta name in the EU or in markets covered by EU trade agreements.
Milk composition and character
The 70% sheep / up to 30% goat rule is what gives Feta its familiar tang, salt balance and crumbly-yet-creamy texture. Cheeses with more goat content tend towards a sharper, drier profile; cheeses closer to 100% sheep are richer and more rounded. When shortlisting producers, ask for the exact milk ratio and the ripening time, not just the PDO mark.
Production area and seasonality
The registered zone covers most of the Greek mainland and Lesvos. Traditional producers are concentrated in Epirus, Macedonia, Thessaly, the Peloponnese and Central Greece. Milk supply peaks in spring; producers manage supply across the year with cold chain and controlled ripening.
Export considerations
- Ship refrigerated at 2 to 4°C; the cold chain is unforgiving.
- Common formats: 200 g vacuum blocks (retail), 400 g cups in brine, 800 g and 1 kg tins, catering pails 4 kg to 15 kg for HoReCa.
- Shelf life: typically 6 to 9 months chilled, depending on format.
- Country-of-origin labelling: "Feta PDO, Produced in Greece."
Private-label implications
Feta PDO under private label is one of the most requested Greek dairy programmes. Because the PDO belongs to the producer, artwork must clearly identify the producer's PDO reference; you cannot simply add your brand and drop the producer's identity. Retail-ready 200 g vacuum blocks and 400 g cups are the standard entry points; catering tins are the second line for HoReCa distribution.
Buyer FAQ
Questions we hear repeatedly from importers, distributors, retailers and HoReCa buyers.
Can Feta be made from cow's milk?
No, not legally in the EU. PDO Feta must be at least 70% sheep's milk with the balance from goat's milk. Cow's-milk white cheese cannot use the Feta name in the EU or in markets covered by EU PDO trade agreements.
Is white cheese from Bulgaria or Denmark called Feta?
Not in the EU. Outside the EU it depends on local law and any bilateral agreement. "White brined cheese" is the correct generic descriptor for non-PDO product.
What is the shelf life of PDO Feta?
Typically 6 to 9 months chilled at 2 to 4°C, depending on format. 200 g vacuum blocks hold longer than open-brine tins once opened.
What is the MOQ for private-label Feta?
Retail 200 g vacuum blocks start at roughly one full pallet per SKU. 400 g cups in brine and catering pails have similar entry points. theGreex can consolidate multi-SKU orders below single-producer MOQs.
Does PDO Feta ship well long-haul?
Yes with unbroken cold chain at 2 to 4°C. Reefer container shipments to the GCC, Japan and North America are routine.
Can I add my brand and remove the producer's name?
No. The PDO producer's identity and control reference must remain on the pack. The brand can dominate the front-of-pack; the PDO producer statement is required on the back or side panel.
Is organic Feta available?
Yes, from certified organic sheep and goat dairies, mainly in Epirus and Thessaly. Availability is smaller than conventional but growing.
How do I verify a Feta PDO claim?
Request the producer's PDO control number and cross-check on the EU eAmbrosia register. The number should appear on the Certificate of Origin and CoA per lot.