Feta

Feta is a Protected Designation of Origin (PDO) cheese, meaning real feta can only be made in specific regions of Greece — primarily Macedonia, Thrace, Epirus, Thessaly, and a few others. It's made from sheep's milk (or a blend of sheep's and goat's milk), brined and aged in salt water, which gives it that signature salty punch and slightly tangy flavor. The texture is crumbly but not dry, with a moist, almost chalky quality that softens to creamy when warm.

• Assyrtiko (Santorini) A Greek white with electric acidity and a saline mineral quality that mirrors feta's brininess in the best possible way — eat local, drink local.
• Rosé (Provence style) Dry, crisp, and delicately fruited; it's light enough not to compete with feta but has the freshness to complement it.
• Pinot Grigio The zippy citrus and mild body of a good Italian Pinot Grigio is an easy, crowd-pleasing match for feta in salads and lighter dishes.

• Witbier (Belgian white ale) Coriander and orange peel spice in witbier play beautifully against feta's tangy saltiness, especially in warm-weather eating.
• Saison Earthy, spicy, and effervescent; a well-made saison has the complexity to match feta without overwhelming it.
• Pilsner When in doubt: cold, crisp, clean lager cuts the salt and lets the feta's flavor shine — especially when it's baked and drizzled with olive oil.

• Watermelon The sweet-salty contrast with cold watermelon is one of summer's best culinary experiences; add fresh mint and you're basically on a Greek island.
• Kalamata olives Deeply savory, briny, and earthy — olives and feta are pantry soulmates, and together on a mezze plate they're unstoppable.
• Roasted red peppers The sweetness and smokiness of roasted peppers balance the sharp tang of feta beautifully, especially drizzled with good olive oil.
• Eggs (shakshuka or scrambled) Crumble feta into eggs and it melts just enough to go gooey while adding pockets of salt and tang — a morning game-changer.

Feta is stored in brine for a reason — try to keep it that way until you use it. If you buy a block, store it in a container covered with lightly salted water in the fridge; it'll keep for weeks and stay fresher than a dried-out crumble from a pre-packed tub. To serve, let it come to room temperature for 20 minutes. For baked feta (highly recommended), use a whole block in a baking dish, drizzle with olive oil and red pepper flakes, and roast at 400°F until golden and soft.

- **Dodoni Feta PDO** — A widely available Greek feta with genuine sheep's milk flavor; sold in brine, which is exactly how you want it. - **Mt Vikos Traditional Feta** — Another solid Greek PDO option with a creamier texture and slightly milder salt level — great for crumbling over salads. - **Valbreso French Feta** — Technically not "feta" (it's made in France), but it's made from 100% sheep's milk and is consistently creamy and excellent — look for it at Trader Joe's and Whole Foods.