Feta PDO

Feta PDO is the most famous traditional Greek cheese dating back to the Homeric years. It is a white cheese, ripening and kept in brine for at least two months.
Although Feta PDO is made in every corner of Greece, some areas -mainly mountainous- are famous for their feta cheese, because of the fine mountain flora: Our Feta PDO TRIPOLI is produced at an altitude of more than 650m at the foothills of Mount Mainalo, from 100% Greek sheep and goat milk.

Available in:




Nutritional Information

  Per 100g Per 30g
Energy 1155KJ / 276kcal 347KJ / 83kcal
Fat 23g 6.9g
of which saturates 16g 4.8g
Carbohydrate 0.5g 0.2g
of which sugars 0.5g 0.2g
Protein 16g 4.8g
Salt 2.5g 0.7g

Each portion (of 30g) contains:


Reference intake of an average adult (8400kJ/2000kcal)

Let's get to know Feta PDO

Feta stands out having features that make it unique. It was registered as a PDO product back in 2002 after disputes with the other EU member states which claimed our national product.

With slight variations in taste and texture, from sweet to spicy and from “buttery” to hard, PDO feta is perhaps the only cheese, that can be enjoyed plain, raw in salads or sandwiches, cooked, fried with honey and sesame seeds, crushed in omelettes, pizzas and pasta or as a dessert with fresh fruit or a glass of wine.

Wishing to protect local agricultural and livestock products, as well as traditional recipes, the European Union has issued special regulations allowing producers from each region to present their traditional products, highlighting their characteristics and their special taste. In this way, consumers have the opportunity to experience the taste culture of each region and buy quality products that can guarantee their production, processing and geographical origin.

The term Protected Designation of Origin (PDO) identifies a product originating in a specific region (or in certain exceptional cases a country), the quality or characteristics of which are mainly, or exclusively, due to the particular geographical environment, the inherent natural and human factor, and whose all stages of production take place in that specified geographical area.

Feta PDO is the white brine cheese traditionally produced in Greece from raw or pasteurized sheep’s milk or a mixture of sheep’s and goat’s milk up to 30%. The PDO brand guarantees its special quality characteristics and safety throughout the production process.

  • The production of feta PDO follows the strict European quality and safety standards by which a product can be called PDO.
  • The geographical area where feta PDO is produced is the mainland of Greece as well as on the island of Lesvos.
  • The milk comes from breeds of sheep and goats that graze freely in specific geographical areas in Greece which stand out for their great biodiversity and particular soil and climatic conditions.
  • Modern technological methods are based exclusively on the traditional way of production, with roots in ancient Greece.
  • For the preparation of feta PDO, no milk powder, dyes, or preservatives are used, while it is free of antibiotic substances.
  • The process of preparation and maturation is at least 2 months in wooden barrels or tinplate containers, giving feta a unique flavor profile.
  • Be with a maximum humidity of 56% and a minimum fat content on dry 43%.