theGreex, Sourcing Greece. Directly.

24 June 2026 · 4 min read

Greek PDO Feta vs 'white cheese': the difference matters

Not every white brined cheese is feta, and since 2002, only cheese made in specific Greek regions from sheep and goat milk can legally be called feta in the EU.

A whole block of authentic Greek PDO Feta cheese on parchment with fresh oregano and a drizzle of olive oil.

In 2002 the European Court of Justice settled a long argument: 'feta' is a Protected Designation of Origin. Cheese that isn't produced in specific regions of Greece, from sheep milk with up to 30% goat milk, can't legally be sold as feta in the EU. Everything else is 'white brined cheese', however similar it looks in the tub.

What real PDO Feta tastes like

Crumbly, tangy, with the depth that comes from raw or thermised milk from grazing animals. Aged at least two months in brine. The character varies from region to region, Epirus, Thessaly, Peloponnese, Macedonia, and from producer to producer, in a way that gives brands real assortment options.

When to use white brined cheese instead

For lower price points, cow-milk-based recipes, or markets where 'feta-style' cheese is a legal product name (the US, for example), a well-made brined white cheese is a legitimate and often more profitable choice. It just shouldn't pretend to be feta.

How we handle it

We source both, PDO Feta from certified Greek dairies and brined white cheese for markets and price points where feta doesn't fit. We're upfront about which is which, and the specs, formats and packaging are always spelled out before you commit.

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