Why Greeks prohibit feta cheese from cow’s milk
The prohibition isn’t new. Already in 2002, the European Union granted feta the status of Protected Designation of Origin (PDO), which means that the same rules apply throughout Europe. If someone makes cheese from cow’s milk and calls it feta, they are breaking the law. However, the reason isn't bureaucratic, but cultural, medicinal, and technological.
Sheep’s milk contains up to 2.5 times more protein than cow’s milk, which gives feta its characteristic density and satiation. The fat content in sheep’s milk reaches 7-9%, while in cow’s milk it’s 3-4%, which greatly impacts its creaminess. Goat’s milk contains caprylic acid (a type of fatty acid that gives aroma), which creates a slightly spicy taste.
Folk healers in Greece believe that this very combination gives feta the power to help the body retain warmth and energy. According to their tradition, caprylic acid aids digestion and reduces bloating, which strangely aligns with a 2020 University of Athens study, where they found that goat’s milk contains probiotic cultures, which in 32% of cases may alleviate digestive problems.
Cow’s milk doesn't have these substances in this form, which is why Greeks say: if you add cow’s milk, it’s not feta, just ordinary cheese.
How feta is produced
When you listen to Greek cheesemakers, it feels like they’re talking about poetry, not cheese. The process is surprisingly simple, almost childishly understandable, although it takes more than two months.
- The milk is left to rest for a day at a low temperature to settle.
- Pasteurization – a short heating process that destroys harmful bacteria (a way to keep the milk safe for consumption).
- The milk is cooled to 35 degrees Celsius, about the temperature of a bath.
- Rennet is added (a natural substance that turns milk into a solid form).
- After 55 minutes, the mass is cut into cubes.
- The cubes are placed in special molds from which whey drains (the liquid part of milk that remains after curdling).
From one batch, they get about 6 kilograms of cheese, which is quite a lot considering you need 4-6 liters of milk for a kilogram of cheese. The cheese is salted by hand because a human hand is more precise than a machine. This is a habit also known to some other cheesemakers. Tradition is often more precise than automation.
The secret of aging: why feta is at least 60 days old
When the cheese lies in brine (salt water that protects the cheese from spoiling), miracles start to happen. The brine turns yellow, which is a sign that natural bacteria are at work. Cheesemakers constantly observe elasticity. If you press a piece of cheese and it returns to its original shape, it’s ripe.
Interestingly, a 2025 study by the European Food Safety Authority (EFSA) confirms that aging for at least 60 days reduces the presence of harmful microorganisms by more than 95%, making feta safer than many other young cheeses.
When feta is properly aged, it develops three main flavor notes:
- a slightly sour taste (because of lactic fermentation, a natural process where good bacteria process sugar),
- a peppery aftertaste,
- medium firmness but creamy texture.
How all this affects health
In tradition, Greeks believe that feta strengthens bones because it contains “sunny salt,” their ancient term for calcium. In reality, 100 grams of feta cheese contains between 493 and 740 mg of calcium, which means a single serving can cover 45-70% of daily needs.
A 2021 study published in Nutrients showed that people who regularly consume fermented dairy products, including feta, show 17% less inflammation in their bodies compared to those who do not consume them. Inflammations are the silent companions of modern living: stress, poor diet, and pollution, which we all know well.
Interestingly, during the 2020 cpvod-19 pandemic in Greece, the demand for traditional foods increased by as much as 38%. People sought food that felt safe, familiar, and trusted. Feta topped the list.
A problem you need to know about: imitations that confuse buyers
Today, in the EU more than 120,000 tons of cheese are sold annually under the name feta without permission. Most of it from cow’s milk. These imitations have:
- 30-50% less protein,
- up to 60% less minerals,
- more saturated fats,
- worse digestibility.
That’s why scientists warn that fake feta brings in different amounts of lactose and fats, which can cause bloating in 25% of cases, while this happens far less often with real feta.
How to prepare a cheap, safe, and tasty feta alternative at home
Of course, you can’t just make real Greek feta at home (mainly because most people don’t have sheep’s milk). But you can make a very good homemade variety, which in Greece is called asprotyri or white homemade cottage cheese. This is not real feta, but it tastes good and above all, it’s cheap.
You need:
- 2 liters of full-fat cow’s milk (yes, here you can use it),
- 3 tablespoons lemon juice,
- 1 teaspoon salt,
- a small jar of thick yogurt culture (for fermentation).
Heat the milk to 37-40 degrees Celsius, add the yogurt, let it stand warm for 12 hours, and only then add the lemon. The mass will solidify, then you simply strain it through cheesecloth and salt it. Once you place it in a lightly salted solution, in 3-5 days you’ll have an exceptionally tasty alternative.
According to folk tradition, this cheese is also used as a compress for mild inflammation, as it has a cooling effect.
Why real feta is unbeatable
Real feta is truly a living food. It’s made from milk of animals grazing on mountain pastures, contains natural bacteria, is refined by aging, respected by folk wisdom, and confirmed by science. Greeks are proud of it because there are no shortcuts.
In times when store shelves are full of products of questionable quality, knowledge of such homemade tricks is immensely valuable, both for health and for your wallet.
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